To begin making the Karnataka Style Gasagase Payasa, roast the poppy seeds and rice  in a skillet on low-medium heat  until it turns into a nice golden brown. This will take about 4-6 minutes. Turn off the flame and allow it to cool.

Transfer into a mixer jar. and grind it into a coarse mixture, add grated coconut and water and grind again to a smooth mixture.

Heat a sauce pan with milk on medium flame, add the ground poppy seeds and coconut mixture, cardamom pods, jaggery and bring it to a boil.

Boil the payasam till it thickens.

Heat ghee in a tadka pan, on low flame and fry the cashew nuts and raisins for 2 minutes. Turn off the flame and pour it over the payasam and serve.

Serve the Gasagase Payasa after having a Spicy Mixed Vegetable Pulao Recipe with Tomato Onion Cucumber Raita to cool down your palate with a sweet note.