For me there has to be some kind of dessert after my lunch or dinner and at times I want it to be real quick. After all, that greedy urge for dessert never waits right? I usually love payasams and kheers but when it is a sudden craving you'd know how hard it is to resist the prolonged preparation time. So I make use of rava or oats to make that quick dessert to satisfy my sweet yearning. This is one such payasam that needs very few minutes just like the rava payasam and is super delicious too. I have not laden-ed it with ghee, I've just used 2 teaspoons to roast the cashews and give a subtle flavor to the payasam. You can load the payasam, with more richness if you wish, by adding extra ghee and condensed milk. Try this for your guests or treat yourselves instantly. Lets see how I made this lip-smacking oats kheer.
INGREDIENTSServes 2 to 3 small cups
Total Preparation Time - 5 to 6 minutes
- Oats - 10 teaspoons (Rolled oats)
- Sugar - 6 teaspoons (or according to taste)
- Milk - 400 ml
- Water - 100 ml
- Custard powder - 1 teaspoon (Vanilla flavored; if you do not have custard powder you can replace with 3/4 tsp corn flour and 1/2 tsp vanilla essence)
- Cardamom pods - 4 (crushed)
- Cashews - 5 to 6
- Ghee - 2 teaspoons
- Place a pan on flame and pour 2 teaspoons of ghee, add cashews and saute on low flame until it turns golden brown in color. Set aside. (Do not wait for the ghee to turn very hot, else your cashews will get burnt immediately)
- Take custard powder in a bowl and add some milk or water and mix well to make a smooth thin paste out of it. See that there are no lumps. Set aside.
- Pour milk and water in to a saucepan and place on flame.
- After it starts boiling, add crushed cardamom pods and oats and stir well.
- Cook for 3 minutes on low flame.
- Add sugar and stir, wait until it dissolves.
- Now slowly pour prepared custard mix into the saucepan, simultaneously keep stirring and switch off the flame. (Stir well while you add the custard mix else it will immediately thicken and form lumps) Also the payasam will thicken too much if you keep on flame for long.
- Now add the roasted cashews along with ghee and stir.
- Serve hot or chilled.
TIP 1: I have used very little ghee, you can still skip the addition of ghee and just add nuts to the payasam.
TIP 2: This payasam will thicken after a while, so when you wish to serve just add some more milk and dilute it, adjust sugar according to taste.
TIP 3: I made a low fat version, you can load it with richness by adding condensed milk and extra ghee for a nice flavor.