Arisi Paruppu Payasam Recipe

Arisi Paruppu Payasam is yummy, creamy dessert made by simmering dal, rice, jaggery syrup and garnished with nuts & raisins. Arisi Paruppu Payasam can be relished hot or cold with vada & or appalam. Arisi Paruppu Payasam is a good alternate to the regular paruppu paysam to make on special occasions.

Arisi Paruppu Payasam is a traditional payasam made with rice and a combination of dals.When I was thinking of what to post for Tamil New Year my friend suggested me to try this payasam.I love any payasam with jaggery so tried it the next day itself and we all loved it.

This arisi paruppu payasam / rice dal kheer comes out creamy and tasty.We usually make Paasi Paruppu Payasam and this was a different take on it,sure a great alternate to the usual dal payasam.

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Arisi Paruppu Payasam

Arisi Paruppu Payasam is yummy, creamy dessert made by simmering dal, rice, jaggery syrup and garnished with nuts & raisins. Arisi Paruppu Payasam can be relished hot or cold with vada & or appalam. Arisi Paruppu Payasam is a good alternate to the regular paruppu paysam to make on special occasions.

Prep Time10 minutes mins

Cook Time20 minutes mins

Servings2 cups

AuthorSharmilee J

1x2x3x

Ingredients

• 1/4 cup rice
• 1/8 cup moong dal
• 1/8 cup chana dal
• 1/2 cup + 1/2 cup milk
• 1 and 1/2 cups water
• 3/4 cup jaggery
• 2 teaspoon ghee
• 1/4 teaspoon cardamom powder
• 1 tablespoon coconut grated
• 6 cashews whole broken
• 10 raisins

Instructions

• Soak jaggery in warm water (till immersing level), crush it well.
• Then heat it up until it is slightly thick (no string consistency needs to be checked).
• Cool down, strain and keep aside.
• Measure all the ingredients, rinse rice and dal separately.
• Now in a pressure cooker add a teaspoon of ghee add dal and roast it till nice aroma comes.
• Now add rice and roast for 2mins.
• Then add water and 1/2 cup milk.
• Now give a quick mix and pressure cook until soft and mushy, I gave 5 whistles.
• Mash it well with a ladle so that rice and dal is mixed well.
• Now add jaggery syrup and let it simmer for few mins.
• Now you can see it has blended well, at this stage add remaining 1/2 cup milk keeping the flame in low else there are chances for the milk to curdle.
• Mix well and cook for few mins in low flame.
• Then fry cashews till golden, then raisins.
• Now the payasam is almost ready, add the fried cashews and raisins ,grated coconut and cardamom powder and mix well.
• Serve Arisi Paruppu Payasam hot / warm!

Notes

• Cook rice and dal until soft so that its mashable.
• When milk is added to hot jaggery syrup there are chances for curdling so keep the flame in low then add milk.
• The payasam becomes thick as it cools down so reserve 1/4 cup milk and add it at the time of serving incase if it becomes very thick.
• It gives good volume so perfect to serve when you have guests at home.
• You can even add coconut milk instead of grated coconut.

Nutrition Facts

Arisi Paruppu Payasam

Amount Per Serving (75 g)

Calories 613 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 20mg7%

Sodium 30mg1%

Potassium 182mg5%

Carbohydrates 116g39%

Fiber 5g21%

Sugar 80g89%

Protein 10g20%

Vitamin A 121IU2%

Vitamin C 0.3mg0%

Calcium 134mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Arisi Paruppu Payasam Recipe Step by Step

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down,Strain and keep aside.
   
2. Measure all the ingredients, rinse rice and dal seperately.Now in a pressure cooker add a teaspoon of ghee add dal and roast it till nice aroma comes.
   
3. Now add rice and roast for 2mins.Then add water and 1/2 cup milk.
   
4. Now give a quick mix and pressure cook until soft and mushy, I gave 5 whistles.Mash it well with a laddle.
   
5. So that rice and dal is mixed well.Now add jaggery syrup and let it simmer for few mins.
   
6. Now you can see it has blended well, at this stage add remaining 1/2 cup milk keeping the flame in low else there are chances for the milk to curdle.
   
7. Mix well and cook for few mins in low flame.Then fry cashews till golden,then raisins.
   
8. Now the payasam is almost ready, add the fried cashews and raisins,grated coconut and cardamom powder and mix well.
   

Serve hot / warm!

Expert Tips

• Cook rice and dal until soft so that its mashable.
• When milk is added to hot jaggery syrup there are chances for curdling so keep the flame in low then add milk.
• The payasam becomes thick as it cools down so reserve 1/4 cup milk and add it at the time of serving incase if it becomes very thick.
• It gives good volume so perfect to serve when you have guests at home.
• You can even add coconut milk instead of grated coconut.