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Oats Kheer (Sweetened Oatmeal with Cardamom, Nuts & Raisins)

Oats Kheer, also known as Oats payasam, is a delicious twist of using oats in Indian dessert recipes. Made with oats, milk, sugar, and cardamom, this nourishing dessert can be cooked in the pressure cooker or on the stovetop.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 221 kcal
Course: Dessert , Breakfast
Cuisine: Indian

Ingredients

  • 1 tablespoon ghee
  • 1 cup rolled oats
  • 1 cup water
  • 2 cups whole milk
  • 3 tablespoon sugar adjust to taste
  • 1/2 teaspoon Cardamom powder (Elaichi)
  • 1 pinch Saffron (Kesar)
Garnish options
  • pistachios sliced
  • almonds Roasted, sliced
  • raisins
  • Saffron (Kesar)

Instructions

Instant Pot Method
    Cup of Yum
  1. Sanitize the instant pot thoroughly by cleaning all the parts. 
  2. Heat the instant pot in saute mode. Add ghee and let it melt.
  3. Add rolled oats. Stir and saute for 2 minutes until you get the aroma of roasted oats.
  4. Add milk, water, sugar, saffron and cardamom. Press Cancel and close the lid with the vent in the sealing position.
  5. Set to manual or pressure cook mode at high pressure for 1 minute. When the cooking time is done, then let the pressure release naturally.
  6. Open the lid and stir the kheer. This kheer thickens as it cools.
  7. Garnish with more saffron, nuts, and raisins to your liking. This Oats Kheer is delicious and can be served hot or chilled. 
Stovetop Method
  1. Heat a heavy bottom pan on medium heat. Add ghee to it and let it melt.
  2. Add the rolled oats and sauté them well till you get the aroma of roasted oats.
  3. Add water and whole milk to the pan and stir well.
  4. Simmer on a low flame and cook till the oats become soft and mushy. Keep stirring at regular intervals.
  5. Once the oats have reached the desired consistency, add the cardamom and roasted nuts, along with a pinch of saffron.
  6. Simmer for 2 more minutes and then switch off the stovetop. Enjoy the Oats Kheer.

Notes

  • Sanitize the instant pot thoroughly: the steel insert, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it. 
  • Sugar Substitute: Although I have not tried it myself, some readers have suggested that if using jaggery in place of sugar, it should be added after pressure cooking (else the milk can curdle). 
  • Using steel-cut oats: Follow the same process and cook on high pressure for 4 minutes, followed by a natural pressure release.
  • Roasted Nuts: If you don't have already roasted nuts. Add 1 tbsp of ghee to the instant pot and sauté the nuts for about a minute. Then, follow the recipe. 
  • Consistency: This kheer thickens a lot as it cools. So you can add more milk to adjust the consistency before serving.
  • Vegan Variation: Substitute milk with almond milk or another plant-based milk.
  •  

Nutrition Information

Calories 221kcal (11%) Carbohydrates 29g (10%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 22mg (7%) Sodium 57mg (2%) Potassium 234mg (7%) Fiber 2g (8%) Sugar 15g (30%) Vitamin A 198IU (4%) Calcium 151mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 221

% Daily Value*

Calories 221kcal 11%
Carbohydrates 29g 10%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 57mg 2%
Potassium 234mg 5%
Fiber 2g 8%
Sugar 15g 30%
Vitamin A 198IU 4%
Calcium 151mg 15%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.