Oats Pradhaman

Oats Pradhaman

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 3

  • Regular Rolled Oats (old fashioned) 1 1/2 cups

  • Banana (Nendran) cut in to small chunks 1 nos

  • Jaggery 300 gms

  • Cardamom Powder 1/2 tsp

  • Thin Coconut Milk 2 cups

  • Thick Coconut Milk 1 cups

  • Raisins 1 tbsp

  • Cashew nuts 6-8 nos

  • Coconuts slices (Thenga kothu) 1 tbsp

Directions

  • 01

    Dray roast the oats in a pan until golden brown (Please take care – do not burn the oats). ( if you wish you can roast the oats in 1 tbsp of ghee, it will give more taste )Heat ghee in a pan and roast the cashews, raisins and coconut pieces till they turn golden brown. Once done take it from ghee and then add banana pieces and roast for 2-3 minutes. Keep all these roasted items aside.Heat a pan, add jaggery and melt it along with ½ cup of water. Then filter the melted jaggery to remove any impurities. Again transfer the filtered jaggery to the pan. Adjust the heat to medium.Add the roasted oats and thin coconut milk and mix well. Cook on medium heat till oats become soft and get well combined with the jaggery.When it starts thickening, add cardamom powder and roasted banana chunks. Cook for another 2-3 minutes on a medium flame. Keep stirring continuously. Then add thick coconut milk, stir for a minute and switch off the heat.Add roasted cashews, raisins and coconut pieces.Serve warm.

  • 02

    Dray roast the oats in a pan until golden brown (Please take care – do not burn the oats). ( if you wish you can roast the oats in 1 tbsp of ghee, it will give more taste )

  • 03

    Heat ghee in a pan and roast the cashews, raisins and coconut pieces till they turn golden brown.

  • 04

    Once done take it from ghee and then add banana pieces and roast for 2-3 minutes.

  • 05

    Keep all these roasted items aside. Heat a pan, add jaggery and melt it along with ½ cup of water.

  • 06

    Then filter the melted jaggery to remove any impurities. Again transfer the filtered jaggery to the pan.

  • 07

    Adjust the heat to medium. Add the roasted oats and thin coconut milk and mix well.

  • 08

    Cook on medium heat till oats become soft and get well combined with the jaggery.

  • 09

    When it starts thickening, add cardamom powder and roasted banana chunks. Cook for another 2-3 minutes on a medium flame.

  • 10

    Keep stirring continuously.

  • 11

    hen add thick coconut milk, stir for a minute and switch off the heat. Add roasted cashews, raisins and coconut pieces.

  • 12

    Serve warm.

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