Horlicks Oats Paayasam / Kheer (1 st recipe)
A delicious paayasam / kheer, made of Horlicks oats, jaggery, coconut milk, cardamom powder and dry fruits. Basic recipe from Vanitha Magazine August 15 – 31, 2012 !!
Serves: 4 dessert cups
Please use same measuring cup to measure oats, water, jaggery and coconut milk.
1 teaspoon ghee
½ cup / 100 ml Horlicks oats (Indian standard measuring cup of 100 ml / 4 oz capacity)
1 cup / 200 ml water (Indian standard measuring cup of 200 ml / 8 oz capacity)
½ cup / 100 ml melted and sieved jaggery
½ cup / 100 ml thick coconut milk (or ½ - ¾ cup)
2 pinches cardamom powder
Shallow fried cashew nuts and raisins (optional)
Heat ghee in a pan. Add oats and fry on a low heat until fragrant / color changes (approximate frying time 12 – 15 minutes on a medium to low heat. Stir continuously).
Add 1 cup water and cook till done and soft.
Add melted and sieved jaggery. Stir continuously until it melts and well combined with oats and becomes smooth. Switch off the heat.
Now add thick coconut milk. Gently mix till well combined with all the ingredients and light brown color. Sprinkle cardamom powder. Decorate with shallow fried cashew nuts and raisins.
Oats Payasam / Kheer (2 nd recipe)
A very delicious dessert !!!
Serves : 6 - 8 dessert cups
500 ml boiled milk (do not dilute with water)
3/4 cup sugar (75 - 90g or to taste )
1 tablespoon ghee ( for frying frying cashew nuts and raisins )
1 tablespoon cashew nuts ( split )
1 tablespoon raisins
2 pinches of cardamom powder
Bring milk to boil in a heavy - bottomed vessel or non - stick saucepan. Add oats, cover with a lid and cook / simmer for 10 - 15 minutes or until done. Stir occasionally.
Remove from the heat. Keep aside for 15 minutes. Add fried cashew nuts and raisins. Sprinkle cardamom powder. Serve hot or cold.