Dates Payasam

Other names - Dates Kheer / Perichampazham Payasam / Khajur Kheer

Prep Time: 20 min
Cooking Time: 15 min
Serves: 2 to 3 Ingredients

1. Whole black dates (pitted) - 1 cup
2. Fresh coconut milk (neither thick nor thin) - 1 cup
3. Whole milk (boiled & cooled) - 1/4 cup
4. Water - 3/4 cup + 1/2 cup
5. Thick jaggery extract - 1/2 cup
6. Cardamom powder - 1/2 tsp
7. Cashew nuts (broken) - 12 to 15
8. Ghee - 1 tsp + 1 tbsp

Method

1. Heat a teaspoon ghee in a tadka ladle/pan & saute the cashew nuts until golden brown; set aside.
2. Cook pitted dates in a wok/kadai along with three fourth cup water for about 5 to 7 min in medium flame until soft & tender; set aside to cool.
3. Grind cooked and cooled dates to a coarse paste using the small dry grinding jar of the mixie; need not add water while grinding.
4. Heat a heavy bottomed pan, add the coarsely ground dates paste, jaggery, coconut milk, half cup water & cook in medium flame for about 3 to 4 min stirring continuously.
5. Once the mixture begins to boil, add the cardamom powder & cook for another 2 min.
6. Switch off gas & garnish with toasted cashew nuts.
7. Stir in a tablespoon of ghee & serve either warm or chilled.

NOTE

• Use homemade fresh coconut milk for the best flavor & taste.
• Use boiled & cooled milk as the kheer curdles when adding hot milk.