#Festivalrecipe #Vratrecipe #SouthIndianCuisine
Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them. The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.
How to make Oats Semiya Payasam | Kheer?
Just like Paal Payasam, the core ingredient is milk in this recipe. Instead of rice, I have used rolled oats and roasted Semiya, that are slowly cooked in milk with sugar to get a thick creamy texture with subtle caramelized taste in the Oats Semiya kheer. It tastes good without any garnishing too. But I have added roasted dry fruits and elaichi powder for flavour. A great option for bhog or neivedhyam during poojas or festivals like Navratri, Janmashtami and more.
- Full Cream Milk – 2 ltrs
- Semiya – 1/4 cup, roasted
- Oats – 1/4 cup
- Sugar -1/2 cup (or as per taste)
- Cashew – 5 or 6, broken into pieces
- Raisins – 10 to 15
- Elaichi Powder – 1/4 tsp
- Ghee – 1 tbsp
- Roast semiya, oats, cashews, raisins in ghee separately. Keep them aside.
- In a heavy bottomed kadai or vessel, boil and condense milk to half the quantity.
- Add roasted semiya, oats and simmer for few mins for it to get cooked well.
- Add sugar and mix well. Keep scraping the sides of the vessel to mix
the malai collected on the sides with the kheer. At this point, the kheer gets even more condensed.
- Add cashews, raisins, elaichi powder and mix well.
- Remove from flame and serve either hot or cold.