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.

Ingredients

  • 1/2 cup supply6 100% diet oats
  • ¼ cup jaggery
  • 1 1/2 to 2 cups milk (preferably whole milk) plus some more for blending
  • 5 to 6 dates for grinding
  • ½ teaspoon cardamom powder
  • 1 teaspoon ghee/clarified butter
  • 6 almonds for grinding
  • cashews as desired

How  To Make The Recipe

  • Heat  ghee in a pot, fry cashews until golden. Set them aside.
  • Add supply6 oats and saute on a low to medium flame until well roasted. This reduces the stickiness
  •  Next pour milk and cook until the kheer becomes thick. Stir often.
  • If needed you can add more milk to bring it to consistency.
  • When the jaggery has completely melted into the kheer, add the cardamom powder, stir and remove from heat.
  • Mix and cook for few more mins.
  • Add some more ghee and turn off the stove.
  • Transfer supply6 oats payasam to a serving bowl and garnish with nuts, dates and almonds.
  • Serve supply6 oats payasam/kheer hot or warm.

Notes

Feel free to add any variety of nuts in this payasam.