Arisi paruppu payasam recipe | With coconut milk

Arisi paruppu payasam is one staple recipe made during festive occasions (with coconut milk) by my mom and also every friday a simpler version of this.

I am not sure how I forgot arisi paruppu payasam. Last time, I made this for a festival and after long time, I enjoyed making and having this childhood favourite payasam. As a kid, it have not been much special or exciting to me, but after years, when I remembered and made this, tasted this, really loved it and realised how good it is and how I had liked it. So from that time I wanted to post this and tried to post last week, but could not. So this week I decided to post this.
My mom makes this with coconut milk for festivals and for fridays, she powders this coarsely and makes it with milk – a quicker version for the weekly version. Check out my thengai payasam recipe

Print Pin

0 from 0 votes

Arisi paruppu payasam recipe

Arisi paruppu payasam is one staple recipe made during festive occasions (with coconut milk) by my mom and also every friday a simpler version of this. 

Course Dessert

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 3

Cup measurements

Ingredients

• 1/4 cup Raw rice
• 1 tbsp Paasi paruppu/Moong dal
• 1/2 cup Jaggery powdered, heaped
• 1/4 cup Coconut milk
• 6 Cashew nuts
• 1 Cardamom powdered
• Salt – a pinch
• 2 tsp Ghee
• Water as needed

Instructions

• Heat a small pressure cooker with a tsp of ghee and roast moong dal until golden.
• Add water and washed rice. (You can add rice and roast it too for a nice flavor)
• Pressure cook with 1 & 1/2 cups of water and salt for 4 whistles.
• Meanwhile, Powder jaggery, cardamom.
• Roast cashew nuts in a tsp of ghee until golden and keep things ready.
• Once the rice, dal is done, open the pressure cooker and mash is slightly.
• Add powdered jaggery and a cup (or as needed) of water.
• Mix, dissolve jaggery and boil for 4 minutes.
• Put off the flame and add coconut milk, powdered cardamom, roasted cashews and mix.
• Heat up for a minute.

Video

Notes

• To extract coconut milk, Grind 1/2 cup grated coconut with little warm water to squeeze coconut milk.
• You can replace coconut milk with milk, but coconut milk gives the best flavour.
• You can add more coconut milk to make it rich and tastier.Adjust jaggery quantity as per your taste.
• Also water quantity should be adjusted to get your preferred thickness of the payasam.
• DO NOT boil the payasam after adding coconut milk as it may break, so just heat it up.

Arisi paruppu payasam method:

1. 1. Heat a small pressure cooker with a tsp of ghee and roast moong dal until golden. Add water and washed rice. (You can add rice and roast it too for a nice flavor)
   2. Pressure cook with 1 & 1/2 cups of water and salt for 4 whistles.
   3. Meanwhile, Powder jaggery, cardamom, roast cashew nuts in a tsp of ghee until golden and keep things ready.
   4. Once the rice, dal is done, open the pressure cooker and mash is slightly. Add powdered jaggery and a cup (or as needed) of water. Mix, dissolve jaggery and boil for 4 minutes.
   5. Put off the flame and add coconut milk, powdered cardamom, roasted cashews and mix. Heat up for a minute.

Serve hot or cold as per your wish, I prefer hot. 🙂