Oats Payasam

Dry Roast Oats in a pan on medium flame. Remove from heat when you can sense the smell of roasted oats.

In the same pan add the green gram and roast. Remove from heat when it starts to change its colour. No need to roast the bengal gram.

Wash green gram and bengal gram. Transfer oats, bengal gram and green gram to a pressure cooker. To it add the third cocunut milk extract and 1.5 cups of water.

Cook for 2 pressure release - whistles. The grams should be cooked to al dente consistency.

Meanwhile, dissolve jaggery in half cup of hot water and strain for impurities.

In a pan add 1 tbsp of Ghee and add the coconut pieces. Roast till the coconut pieces change its colour. Remove from heat.

In the same pan add the strained jaggery and later the cooked ingredients from the pressure cooker.

Mix to blend together and at this stage add the second coconut milk extract and keep stirring. Bring to boil and keep on medium flame for 3 minutes. Before turning off the flame, mix the dry ginger powder in hot water and add to the mix.

Turn off the flame and add cardamom powder, roasted coconut pieces and first extract coconut milk and give a swirl.