I have made dates payasa today on the auspicious occasion of Yugadi which literally means the start of the new calendar.. Yug (new) and adi (the beginning), falls on the first day of Chaitra- the first month in Hindu calendar. A festival known as Gudi Parva in Maharashtra and the day also marks the beginning of spring season. Kharjoor payasa is a traditional dessert prepared with dates and coconut milk which tastes extraordinarily great. The best accompaniment with this delicious, creamy & rich Payasa is Holige ( puran poli ) Hence today's post is all about yummy dessert which can satisfy everyone in your home too.
I am always looking for new recipes and this dates payasa caught my eyes when last week we attended my niece wedding in Udupi and this dessert was served in the menu. You can also make dates payasa by using cow milk instead of coconut milk... but I prefer coconut milk. Date itself is very sweet hence we need very little jaggery in this recipe. Dates are very nutritive as it is a good source of energy, sugar and fiber especially for growing children.
Ingredients :
25-30 Dates / Kharjoor pitted
1/4 cup / 50 gms grated jaggery
2 cups grated coconut
1 1/2 cup water for extracting coconut milk
4-5 green cardamom powdered
3 tblsp rice flour
few cashewnuts and almonds roasted in ghee
10 Dates chopped and roasted in ghee
1 tblsp ghee
Method :
1. Soak the dates in 1/2 cup warm milk for 15-20 minutes. Later puree them in a blender and keep aside.
2. Extract thick ( 1st extract) and thin ( second extract ) coconut milk from the grated coconut. Strain and collect in two different vessel.
3. In a heavy bottomed vessel first take the thin extract and grated jaggery, dates puree and cook on medium flame till jaggery dissolves completely.
4. Mix rice flour in about 1/2 cup coconut milk and whisk stir well to make a smooth paste without any lumps.
5. Add this and remaining coconut milk into the simmering payasa along with cardamom powder and ghee roasted nuts.
6. Switch off the flame once all the ingredients are blended well and you get a nice thick Payasa.
7. Serve warm with Holige ( Puran Poli ). Must say tastes divine .... do give it a try.
Ingredients :
25-30 Dates / Kharjoor pitted
1/4 cup / 50 gms grated jaggery
2 cups grated coconut
1 1/2 cup water for extracting coconut milk
4-5 green cardamom powdered
3 tblsp rice flour
few cashewnuts and almonds roasted in ghee
10 Dates chopped and roasted in ghee
1 tblsp ghee
Method :
1. Soak the dates in 1/2 cup warm milk for 15-20 minutes. Later puree them in a blender and keep aside.
2. Extract thick ( 1st extract) and thin ( second extract ) coconut milk from the grated coconut. Strain and collect in two different vessel.
3. In a heavy bottomed vessel first take the thin extract and grated jaggery, dates puree and cook on medium flame till jaggery dissolves completely.
4. Mix rice flour in about 1/2 cup coconut milk and whisk stir well to make a smooth paste without any lumps.
5. Add this and remaining coconut milk into the simmering payasa along with cardamom powder and ghee roasted nuts.
6. Switch off the flame once all the ingredients are blended well and you get a nice thick Payasa.
7. Serve warm with Holige ( Puran Poli ). Must say tastes divine .... do give it a try.
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