Dates and Oats Payasam/Kheer Recipe (Dates and Oats Indian Milk Pudding)

Dates and Oats payasam/kheer is an Indian milk pudding with the goodness of nutritious dates, healthy oats, almonds and hint of cardamom in every slurpy sip! Added jaggery (unrefined cane sugar) gives it an earthy sweet flavor unlike plain sugar.

Winter is still around with chilly nights and cool days. Sometimes it is so cold and windy at the crack of dawn, I have temporarily stopped my morning walks and prefer to have a brisk one at dusk with my husband. It sort of calms me down and prepares me for a dream-free good night’s sleep.

Kheer” as it is called in north India, and “payasam” in the southern part, is the most favored simple milk-based dessert we can make. Kheer is usually a rice preparation with added white sugar and payasam in the south is prepared with rice, broken wheat/bulgur, lentils (split mung beans) or sometimes vermicelli, and instead of plain sugar, we like to flavor it with jaggery for its earthy, caramel or toffee like flavor.  Jaggery is more nutritious than plain sugar and this is an added incentive to substitute this for plain white sugar in any dessert or sweet! I have even used them in baked goods!!

I love this cheat version of payasam because of its ease to make in a jiffy (unlike using rice or bulgur which takes more time to cook). Just blend blanched almonds and pitted dates (for a natural thickness in the payasam), add to roasted oats and milk, sweeten with jaggery (you will need a lot less as dates are a natural sweetener!) and cook to a golden brown pudding like payasam. Flavor with a sprinkle of exotic cardamom powder and serve hot or cold oats and dates payasam with a garnish of more nuts.

The color of your payasam will vary depending upon the color of the jaggery which varies from light beige to dark brown. There will be no change in the flavor. Jaggery is easily available in any Indian store, but you can use brown sugar instead. Added bonus of enjoying this delectable dessert during the winter months  is consuming dates and nuts is considered good as it provides the much needed warmth and energy. 

Vegans too can enjoy this delectable Indian dessert by substituting milk with coconut milk. If you have nut allergies, just omit the almonds.

Do try this simple and quick Indian dessert and let me know in the comments below or on my Facebook page.

Other Indian desserts you can try are: Gulab Jamun with Instant Rabri, Easy Instant Rasmalai, Golden Mango Sheera etc.

Dates and Oats Payasam/Kheer/Indian Milk Pudding
A quick and easy but exotic milk-based Indian dessert with the flavors of dates, nuts, oats and cardamom in every spoon!!
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1447 calories
287 g
50 g
29 g
31 g
10 g
848 g
237 g
236 g
0 g
18 g
Nutrition Facts
Serving Size
848g
Amount Per Serving
Calories 1447
Calories from Fat 255
% Daily Value *
Total Fat 29g
45%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 50mg
17%
Sodium 237mg
10%
Total Carbohydrates 287g
96%
Dietary Fiber 23g
92%
Sugars 236g
Protein 31g
Vitamin A
28%
Vitamin C
2%
Calcium
83%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup rolled oats
  2. ¼ cup jaggery
  3. 2 cups milk (preferably whole milk) plus some more for blending
  4. 5 to 6 dates for blending
  5. ½ teaspoon cardamom powder
  6. 1 teaspoon ghee/clarified butter
  7. 10 almonds for blending
  8. 10 almonds for garnishing
  9. 4 to 5 additional dates for garnishing
Instructions
  1. Soak whole almonds in hot water for about 15 to 20 minutes or give one boil to the water and let the almonds steep in it for about 15 minutes.
  2. After 15 minutes, peel the almonds. Chop about half of them (around 10).
  3. Deseed dates and keep about 5 for garnishing.
  4. Place the rest of the peeled almonds (about 10) and 5 to 6 pitted dates in a blender jar and make a fine paste with a little milk.
  5. In a saucepan, roast the oats on medium high heat, stirring continuously till you get a nutty aroma; about 2 to 3 minutes.
  6. Tip in the milk and the ground almonds-date paste (rinse the jar with additional milk) into the pan and bring to a boil on medium high heat.
  7. Keep stirring to avoid milk getting burnt at the bottom of the pan.
  8. Once it comes to a boil, lower the heat and add the jaggery. Give it a good stir.
  9. Do a taste test and if needed, add more jaggery according to your taste.
  10. When the jaggery has completely melted into the kheer, add the cardamom powder, stir and remove from heat.
  11. In a small saucepan, heat ghee and roast the chopped almonds till light golden brown. Stir into the cooked kheer.
  12. Serve delectable dates and oats kheer piping hot, warm or cold with additional nuts and chopped dates sprinkled on top.
  13. Kheer thickens as it cools, so feel free to add more milk when needed.
Notes
  1. Instead of oats, you can use rice or broken wheat/bulgur instead. Rice will need more time to cook.
  2. Feel free to add any variety of nuts in this payasam.
  3. If you do not have jaggery, use brown sugar or plain sugar.
  4. For a vegan option, use coconut milk instead.
beta
calories
1447
fat
29g
protein
31g
carbs
287g
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Curry and Vanilla http://www.curryandvanilla.com/

How to make Dates, Oats and Almonds Payasam with step-by-step method:

  • Soak whole almonds in hot water for about 15 to 20 minutes or give one boil to the water and let the almonds steep in it for about 15 minutes.
  • After 15 minutes, peel the almonds. Chop about half of them (around 10).

  • Deseed dates and keep about 5 for garnishing.
  • Place the rest of the peeled almonds (about 10) and 5 to 6 pitted dates in a blender jar and make a fine paste with a little milk.

  • In a saucepan, roast the oats on medium high heat, stirring continuously till you get a nutty aroma; about 2 to 3 minutes.

  • Tip in the milk and the ground almonds-date paste (rinse the jar with additional milk) into the pan and bring to a boil on medium high heat.
  • Keep stirring to avoid milk getting burnt at the bottom of the pan.
  • Once it comes to a boil, lower the heat and add the jaggery. Give it a good stir.

  • Do a taste test and if needed, add more jaggery according to your taste.
  • When the jaggery has completely melted into the kheer, add the cardamom powder, stir and remove from heat.

  • In a small saucepan, heat ghee and roast the chopped almonds till light golden brown. Stir into the cooked payasam.

  • Serve this delightful dates and oats payasam piping hot, warm or cold with additional nuts and chopped dates sprinkled on top.

  • Kheer/payasam thickens as it cools, so feel free to add more milk when needed.
  • Enjoy!!!!

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