I am personally fond of the milky oats and enjoy it every now and then yet since the first year of our marriage, I learnt this was one of the very few things my husband wouldn’t enjoy. I tried to make oats dosa a few times yet that was a little tiresome and wouldn’t suit the mood of a sweet dish. It was later that this recipe emerged out of a need to prepare a non-diary oats recipe. I then used coconut oil and today I use ghee.

This serves as our Sunday morning breakfast almost every week and my husband, Oliver, Craig enjoy it.

Recipe

• Heat ghee in a heavy base kadai.
• Add cardamom powder to the ghee
• Roast a few cashew nuts and raisins
• Add the Oats to the ghee and roast it in simmer along with the nuts.
• Add jaggery as per your taste and continue roasting the oats. I use the dark colour jaggery for this recipe.
• Simultaneously boil water
• Add the boiled water to the roasted oats just enough to cover the oats.
• Mix the Oats thoroughly
• Close with a lid and cook it for a few more minutes
• Our oats desert is ready.