Oats Payasam
This is a payasam recipe, and I decided to share it as a special dish for Vishu. Additionally, it happens to be my parents' wedding anniversary on Vishu day. If there's one thing, they both wholeheartedly agree on, it's their love for sweets, particularly payasam. They both have a serious sweet tooth, so this post is a tribute to them. Appa and Amma, wishing you a very happy anniversary!
Ingredients
- 1 cup Quick cooking Oats
- 200-225 gms Jaggery
- 2 – 2.5 cups Medium thick coconut milk
- 1/2 – 3/4 cup thick coconut milk
- 2 Crushed cardamoms
- 1.5 tbsp Cashew nuts
- 1/3 cup Coconut bits (thengakothu)
- 1 tbsp Ghee
Instructions
- Add 1/3 cup water to the jaggery and melt it. Strain the melted jaggery. Add oats to the strained jaggery. Cook till the jaggery is dried up. Add medium thick coconut milk, bring it to a boil. When it starts to thicken, add crushed cardamom and thick coconut milk. Stir well. Cook on low flame for 5 mins.
- Heat ghee in a pan and fry the cashews and coconut bits, till it turns golden brown. Add this to the payasam and serve hot.
Notes
Usually I don’t add cardamom, cashew, ghee and coconut bits. Also, I use only medium thick coconut milk. I use Maggie coconut milk powder to make this. You can adjust the qty of coconut milk to suit your requirements. Please keep in mind that it thickens as it rests, so adjust the consistency accordingly. If you are making it for kids, you can increase the qty of ghee.
Nutrition
Calories: 372kcalCarbohydrates: 48gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 42mgSodium: 95mgPotassium: 497mgFiber: 2gSugar: 37gVitamin A: 398IUVitamin C: 0.3mgCalcium: 317mgIron: 1mg
Tried this recipe?Let us know how it was!