Oats and Dried Nuts Payasam - Oats in Sweetened Milk
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Indian
Serves: 4 People
  • Oats, instant- 1½ cups
  • Jaggery or brown palm sugar- 5 inch slice or depending on your needs
  • Water- ¼ to ½ cup to melt the jaggery
  • Milk- 2 cups
  • Ghee- 6 tbsp
  • Cashew nuts, whole- 15
  • Almonds, blanched and diced- 2 tbsp
  • Raisins- 2 tbsp
  • Dates, chopped- 5
  1. Place a pan over medium heat, add 3 tbsp ghee, add oats and roast it in ghee till it turns light golden. Keep aside.
  2. Roast the almonds, raisins and almonds in 1 to 2 tbsp ghee till golden in color, keep aside.
  3. Add the jaggery slices to water, heat it and let it melt completely.
  4. Use jaggery according to your sweet level.
  5. Place a saucepan over medium heat.
  6. Combine milk and melted jaggery together, heat it.
  7. Add roasted oats and keep stirring and cook for a couple of minutes, the mixture will start to thicken.
  8. Add the roasted cashew nuts, raisins, almonds and dates, combine to the oats. Cook for a minute.
  9. If the mixture is too thick, add more milk to thin it down a bit.
  10. Taste and add more melted jaggery if needed.
  11. Finally, drizzle 1 tbsp ghee over the oats payasam and remove the pan from the heat.
  12. Serve warm in a dessert bowl.
I used light colored jaggery, hence the light color of the payasam. Use dark brown jaggery to get a beautiful brown colored payasam.

Jaggery is a must, don't replace with sugar.
Recipe by Cooking with Thas - East Instant Pot Recipes and more at http://www.thasneen.com/cooking/oats-and-dried-nuts-payasam-oats-in-sweetened-milk/