Ingredients (Serves 4–5)
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Medjool Dates – 12–15 (pitted)
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Cashews – 10–12 (plus extra for roasting)
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Almonds – 10–12 (soaked & peeled)
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Walnuts – 6–8
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Pistachios – 6–8
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Dried Figs – 3–4 (optional, for richness)
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Apricots – 4–5 (optional, chopped)
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Raisins – 2 tbsp (plus extra for garnish)
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Thin Coconut Milk – 2 cups
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Thick Coconut Milk – 1 cup
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Ghee – 2–3 tsp
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Cardamom Powder – ½ tsp
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Warm Water or Milk – ½ cup (for blending dates & nuts)
How to make
1. Prep the Dates & Dry Fruits Paste
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Soak Medjool dates, dried figs, and apricots in warm water for 10 minutes to soften.
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Soak almonds in hot water for 5 minutes, peel the skin.
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In a blender, add dates, figs, apricots, almonds, cashews, walnuts, pistachios, and ½ cup warm water/milk.
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Blend into a smooth, creamy paste.
2. Cook the Payasam
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In a heavy-bottomed pan, heat 2 tsp ghee.
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Add the prepared dates & dry fruits paste and sauté on low flame for 3–4 minutes until fragrant.
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Pour in thin coconut milk and stir well. Cook for 5–6 minutes on medium flame, stirring often.
3. Add thick coconut milk and cardamom powder.
4. Stir gently and heat for 1–2 minutes (do not boil after adding thick coconut milk).
5. In a small pan, heat 1 tsp ghee, roast raisins till they puff up and cashews, chopped almonds and pistas till golden.
6. Add them with the ghee into the payasam.
