Easy Oatmeal Payasam Recipe You Must Try

The word ‘payasam’ is thought to have its origins in the Sanskrit word peeyusham, which means nectar or ambrosia. Milk is also referred to in Sanskrit as payasa or payasam. This mouthwatering dessert, also known as payasam in the South and kheer in the North, is rich in sweetness and enhanced with milk, nuts, fruits, and aromatic ingredients like kewra and saffron. Payasam is typically prepared as a sacrifice to God on holy days like Onam or during religious gatherings. Oats Kheer, also known as Oats Payasam, is a tasty way to use oats in Indian dessert recipes. This healthy breakfast or dessert of sweetened oats with cardamom, almonds, and raisins can be made in a pressure cooker or on the stovetop in minutes. Read to know all about this payasam recipe.

Oatmeal Payasam Ingredients

1. ½ cup Steel cut oats
2. 2 tbsp Cashew nuts
3. ¼ tsp Cardamom, powdered
4. 1 cup Jaggery 
5. 1 ½ cup Coconut milk 
6. 2 tsp Coconut oil
7. 2 tsp Grated coconut optional

Method 

Step 1: When the oats are mushy, add roughly 2 cups of water to the steel cut oats and simmer them. My steel-cut oats were cooked in an Instant Pot. It cooked perfectly after 6 minutes on manual. It might also be prepared on a stovetop. Make sure to stir it frequently to prevent it from adhering to the pan’s bottom. The steel-cut oats need to be cooked for at least 20 minutes. When necessary, add extra water.

Step 2: Measure the jaggery in a heavy-bottomed pan and stir roughly a cup of water. After bringing the mixture to a boil, sift it to get rid of any impurities. Jaggery should be added back to the pan and brought to a boil once more.

Step 3: To the jaggery, add the cooked oats and mash them well. The mixture will be slightly liquefied. Turn down the heat and let it simmer for 5 to 7 minutes in the jaggery syrup.

Step 4: If using canned coconut milk, measure out half a can and pour it into a different bowl. About 1 cup of water should be added. This turns into watery coconut milk. The thick milk will still be in the other half of the can. Measure approximately a half cup of thick milk from a fresh coconut to get the milk out, and then use about two cups of thin milk.

Step 5: The skinny coconut milk should be added to the pan and allowed to simmer and gently boil. Give it 5 to 7 minutes to cook.

Step 6: Add the thick coconut milk and gently boil the mixture after that. After adding the thick milk, do not continue to boil for too long or the mixture may curdle and separate.

Step 7: Heat the coconut oil and roast the cashew nuts and grated coconut in a small skillet. Mix this in with the cardamom powder in the payasam. Warm or at room temperature, serve.

Tips to Enhance the Taste

• Whether you make this delicious and healthy oatmeal payasam recipe in an instant pot or on the stovetop, don’t let it boil too long because the kheer thickens significantly as it cools.
• Before serving, add extra milk to modify the consistency.
• If you are vegan, you can replace whole milk with almond milk or some other plant-based milk.

Serving Ideas

Serve this delicious oats payasam hot, warm, or cold, garnished with extra nuts and chopped dates.

Nutritional Content in Oatmeal Payasam