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    Home » Recipes » TRADITIONAL

    Arisi paruppu payasam recipe | With coconut milk

    Updated on June 6, 2021 by Raks Anand 13 Comments / Jump to 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. It tastes divinely making perfect for celebrations

    arisi paruppu payasam with thengai paal
    Jump to:
    • 📖 Variations
    • 📝 My notes
    • 💬 Related posts
    • Recipe card
    • 📸 Stepwise photos

    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 favorite 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 realized 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. And this week I decided to post this.

    📖 Variations

    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

    Instead of coconut milk you can also use regular milk.

    📝 My notes

    • I added powdered jaggery as such, but you can also melt it slightly with little water and filter to add it. Make sure to add water carefully.
    • After adding coconut milk, do not boil in high heat. Just simmer to bring to boil.
    • You can also use store bought coconut milk. But it's very rich, so adjust accordingly.
    • As we are adding coconut milk, it spoils easily. I recommend finish immediately within 4 hours or keep in fridge as soon as it is cooled and consume within a day.

    💬 Related posts

    • Semiya payasam
    • Javvarisi payasam
    • Cabbage kheer

    Recipe card

    arisi-paruppu-thengai-paal-
    Print Pin
    5 from 4 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 minutes
    Cook Time 20 minutes minutes
    Total Time 35 minutes minutes
    Servings 3
    Cup measurements

    Ingredients

    • ¼ cup Raw rice
    • 1 tablespoon Paasi paruppu/Moong dal
    • ½ cup Jaggery powdered, heaped
    • ¼ cup Coconut milk
    • 6 Cashew nuts
    • 1 Cardamom powdered
    • Salt – a pinch
    • 2 teaspoon Ghee
    • Water as needed
    Prevent your screen from going dark

    Instructions

    • Heat a small pressure cooker with a teaspoon 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 & ½ cups of water and salt for 4 whistles.
    • Meanwhile, Powder jaggery, cardamom.
    • Roast cashew nuts in a teaspoon 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 ½ 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.
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    📸 Stepwise photos

    1. Heat a small pressure cooker with a teaspoon 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)

    roast dal

    2. Pressure cook with 1 & ½ cups of water and salt for 4 whistles.

    pressure cook

    3. Meanwhile, Powder jaggery, cardamom, roast cashew nuts in a teaspoon 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.

    jaggery

    5. Put off the flame and add coconut milk, powdered cardamom, roasted cashews and mix. Heat up for a minute.

    add coconut milk

    Jaggery payasams are best when served hot or warm 🙂

    Arisi-paruppu-payasam

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    Reader Interactions

    Comments

    1. Anna Karthik

      July 24, 2015 at 6:54 am

      Looks enticing!!! Awesome clicks Raks

      Reply
    2. Nivedhanams Sowmya

      July 24, 2015 at 8:35 am

      very authentic and delicious..

      Reply
    3. Anonymous

      July 24, 2015 at 10:38 am

      Awesome 🙂 Reminds me of my mother 🙂 She adds ghee in step 1

      Reply
    4. Raks anand

      July 24, 2015 at 12:51 pm

      It's a typo, updated, thanks

      Reply
    5. sowmya c.k

      July 24, 2015 at 9:16 pm

      Awesome!! Absolutely love and appreciate ur attempt to post videos and take ur blog to the next level. Keep rocking!!!

      Reply
    6. sowmya c.k

      July 24, 2015 at 9:17 pm

      Awesome!! Absolutely love and appreciate ur attempt to post videos and take ur blog to the next level. Keep rocking!!!

      Reply
    7. Indu Mathy

      July 25, 2015 at 5:45 am

      I tried it yesterday was awesome so delicious. Thank u so much!!!!!

      Reply
    8. Indu Mathy

      July 25, 2015 at 5:51 am

      Thank you so much!! All ur recipes are mouthwatering n da clear pictures invite us to try the recipes. U know I have tried most of ur Recipes and every thing came out really well. I'm ur very big. fan . And I'm very sorry Only now I'm posting a comment. Thank u raks keep rocking

      Reply
    9. Raks anand

      July 25, 2015 at 12:15 pm

      Thank you 🙂

      Reply
    10. Raks anand

      July 25, 2015 at 12:15 pm

      Thanks a lot 🙂

      Reply
    11. Indu Mathy

      July 28, 2015 at 4:04 am

      Dear raji can you post any recipe with mushrooms any type gravy or dry.... Plz

      Reply
    12. Shazzy Karim

      August 05, 2015 at 5:42 pm

      this is so so nice and warm. love it.

      Reply
    13. divyapriyan

      August 03, 2016 at 6:46 am

      Today I tried this very yummy..thank you.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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