Dates Sweetdish (Dates/Khajur Payasam, Khajura Payasu)

Dates are a staple in Indian cuisine, with the sweet dish called Khajur Payasam (or Khajura Payasu) being one of the most popular desserts. It is made by cooking together dates and milk until it becomes thick and creamy.

Dates/Khajur Payasam is a sweet dish made with dates, milk, sugar and khajur (sesame seeds). It is very popular in the Indian subcontinent.


Dates are delicious in pastries and sweets. Any delicacy made with dates is delectable!!! This dates sweetdish is very tasty, creamy, and rich. You must try this dessert, both in terms of taste and calorie content, since dates are high in calories.

A Konkani dinner isn’t complete without dessert or payasam, also known as payasu in Konkani. Payasu, also known as payasam, is a kind of dessert made using coconut milk or milk as the foundation. My mother’s dates payasam is the greatest in the world! It’s extremely creamy, super rich, and super wonderful! 😉 Here’s the recipe for her irresistibly delicious dates payasum. Dates are known as khajuru in Konkani and are termed khajura payasu. 


1 date (cup) 1/2 cup jaggery, grated 1 cup coconut grated 1/4 teaspoon powdered cardamom rice flour, 1 tablespoon 1 tblsp. cashew nuts 1 tablespoon dried cranberries 1 tblsp. clarified butter

Serves: 2

Time to prepare: 40 minutes

Method of Preparation:

1. Remove any seeds from the dates. Cut each date into four pieces after that. 

2. If the dates you’re using are very hard, soak them for 15-20 minutes in hot water. You may omit the soaking stage if the dates are soft.

3. Extracting coconut milk: While the dates are soaking, pulse 1 cup of fresh shredded coconut with 1 cup of water for 2-3 minutes to obtain coconut milk.

4. Strain the ground coconut and gather all of the coconut milk in a container. Set aside the thick, concentrated coconut milk.

5. Grind the ground coconut for another 2-3 minutes with another cup of water. Because this coconut milk isn’t as concentrated as the one previously removed, strain it into a new vessel. 

6. In a cooking pan, heat 1/2 cup water. Cook over medium heat until the jaggery melts, then add the chopped dates. 

7. Add rice flour to the second batch of coconut milk collected and stir well to avoid clumps. Mix thoroughly with the jaggery water that is boiling.

8. Stir in the cardamom powder and heat until the dates are soft.

9. When the dates are nearly done, combine them with the first batch of thick, concentrated coconut milk that has been set aside. Check for sweetness and, if necessary, add more jaggery. Adjust the sweetness to your preference.

10. Continue to cook for another 2-3 minutes.

11. While the payasam is cooking, melt the ghee in a tempering pan and roast the cashews till golden brown. Fry the raisinas for a few seconds. Mix thoroughly with the payasam that is boiling. 

12. Remove the payasam from the fire and serve it hot after all of the ingredients have blended nicely and you have a lovely, thick, syrupy payasam.

13. Once cooled, this dates payasam is very delicious.

14. They’re wonderful cold, but if you’re serving payasam cold, make it extra sweet since cold payasam isn’t as sweet as hot payasam.

P.S. Raisins and cashews may be cooked with the dates, or roasted cashews and raisins can be added at the end. Roasted cashews give the payasam a wonderful crunch and a delicious flavor. Raisins and roasted dates give the creamy, luscious payasam a pleasant taste. 

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Payasam, payasu, dates, khajur, Indian dessert, festival meal, sweet, rice pudding, khajuru, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore cuisine, Konkani cuisine, Mangalore food, Konkani cuisine

Dates Sweetdish is a dessert that is made with khajur or dried dates. It is prepared by soaking the dates in milk and sugar syrup. Reference: kharjura payasa hebbars kitchen.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.