Arisi paruppu payasam
Traditional Jaggery payasam made using rice, moong dal and chana dal
Servings: 3
Ingredients
- ¼ cup raw rice
- 1 tbsp moong dal
- 1 tbsp chana dal
- ¾ cup jaggery
- ½ tsp cardamom powder
- 2 tsp ghee
- Few cashewnuts
- 2 cups of water
- 1/2 cup thick coconut milk
Instructions
- In a pan dry roast raw rice till it turns slight reddish color.
- Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
- Transfer the rice and dal to a vessel and add 2 cups of water.
- Pressure cook this for 4-5 whistles.
- Once the pressure is released, take out and mash it well.
- In a pan add 2 tsp ghee and add the cashewnuts.
- Roast this till golden brown.
- In a pan add the jaggery and ½ cup water.
- Melt the jaggery and once it is melted, filter this and add it to the mashed rice dal mixture.
- Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
- Mix well and let this cook for 5 minutes.
- Add cardamom powder.
- Switch off the pan and add ½ cup if thick coconut milk.
- Mix well.
- Add the roasted cashew nuts
- Arisi paruppu payasam is ready.
Video
Notes
- The payasam tends to thicken after it is cooled, so check the consistency accordingly.
2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
3. Arisi paruppu payasam tastes similar to sakkarai Pongal.