I made this dessert for my mum. She is finally flying home today (after an unplanned and extended six-month long stay in Delhi). She is always a bit skeptical about my kitchen experiments, so I hope she likes it. This pudding is rich, wholesome and naturally sweetened only with dates. It is also gluten-free, grain-free and best served warm. Check the note at the end of the recipe for vegan substitutes.

Recipe

Date and Walnut Payasam

(Serves 3)

Ingredients

1/2 cup soft, pitted dates (I used 12 Kimia dates)
1/4 cup hot water
2 tsp ghee, divided
1 tbsp cashews
1 tbsp raisins
1 tsp chironji
2 cups full fat milk
1 cup water
Pinch of saffron
2 tbsp tapioca pearls (sabudana), rinsed and soaked in water for an hour
1/2 tsp ground cardamom
2 tbsp walnuts, coarsely powdered

Method

Soak the dates in 1/4 cup of hot water. Once cool, transfer them to a blender along with the soaking liquid. Blend into a very smooth paste.

In a heavy-based pan, heat 1 tsp of ghee. Fry the cashews, raisins and chironji until golden, drain and set them aside.

Melt the other teaspoon of ghee in the same pan. Add the date paste and cook, stirring for 7-8 minutes on low heat until it darkens in color.

Next, stir in the milk, water and saffron. Turn the heat up to medium-low and bring the payasam to a gentle simmer, stirring frequently.

Drain and add the soaked tapioca pearls. Continue to cook until the tapioca pearls turn soft and translucent and the payasam starts to thicken.

Add powdered walnuts and ground cardamom and cook for another 7-8 minutes.

Remove from heat and stir in the fried nuts and raisins. Serve the payasam warm and enjoy!

Note: For a dairy-free option, substitute the milk with thick homemade/canned coconut milk and use oil in place of the ghee.