Dates Payasam
Onam Sadya is incomplete without a payasam. Infact, its the highlight of an onam sadya, right? We always try to go with the Cherupayar Parippu Payasam for Onam Sadya. Ever since I was a kid, the onam sadya at home always had Cherupayar Parippu payasam for sadya. Other payasams are usually had for other occasions. If you are not so strict about having a particular payasam for onam then you could try a variety of payasams for your sadya. One such payasam is Dates payasam.
The highlight of this payasam is that no sugar goes into it. Its just the sweetness of the dates that makes this payasam yum. So if you are open to trying something new for this onam then go ahead and try it. You wouldn't be disappointed :). Also, this can be made quickly and that too it gets done with just one greasy pot :). Now that is one plus to try it for onam, when you have loads of dishes to do after the sadya.
Ingredients
The highlight of this payasam is that no sugar goes into it. Its just the sweetness of the dates that makes this payasam yum. So if you are open to trying something new for this onam then go ahead and try it. You wouldn't be disappointed :). Also, this can be made quickly and that too it gets done with just one greasy pot :). Now that is one plus to try it for onam, when you have loads of dishes to do after the sadya.
Ingredients
- 2 cups of dates, pitted finely chopped
- 1 cup of thin coconut milk
- 3/4 cup of thick coconut milk
- 1 1/2 cup of hot water
- 1/8 tsp of dry ginger powder
- 1/4 tsp of cardamom powder
- 8 Cashews or as needed
- 10 raisins or as needed
- 1 tbsp of ghee
- In a pan, heat the ghee. Once hot, fry the cashews and raisins separately and keep it aside.
- Into the same pan, add the chopped dates and stir it untill the dates pieces gets a coating of ghee.
- Add the hot water and let the dates cook in it, untill the water has evaporated and the dates gets a mushy form.
- With the back side of the laddle, mash the dates and add thin coconut milk to it. Let it cook for about 5 minutes on medium heat while you stir it frequently.
- Now pour in the thick coconut milk and cook it on medium low heat, while you stir continuously, just untill the mixture is hot enough and starts releasing vapors. When the payasam is almost cooked add the cardamom powder and dry ginger powder and stir it well.
- Transfer it into a serving dish. Garnish it with fried cashews and raisins.
- Feel free to add in some fried coconut chips(thenga kothu) too, as garnishing.
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