Oats Payasam

Step by step pictures…

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…

Heat ghee in a pan and fry the cashews and coconut bits, till it turns golden brown. Add this to the payasam serve hot…

Oats Payasam

Recipe type: Dessert

Cuisine: Kerala

Serves: 3-4

Ingredients

• Quick cooking Oats - 1 cup
• Jaggery - 200- 225 gms
• Medium thick coconut milk - 2- 2½ cups
• Thick coconut milk - ½ - ¾ cup
• Crushed cardamom - 2
• Cashew nuts - 1½ tbsp
• Coconut bits (thengakothu) - ⅓ cup
• Ghee - 1 tbsp

Instructions

1. Add ⅓ 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.
2. 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 dont 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.