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. It tastes divinely making perfect for celebrations

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

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4.5 from 2 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

• ¼ cup Raw rice
• 1 tbsp Paasi paruppu/Moong dal
• ½ cup Jaggery powdered, heaped
• ¼ cup Coconut milk
• 6 Cashew nuts
• 1 Cardamom powdered
• Salt – a pinch
• 2 tsp Ghee
• Water as needed

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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 & ½ 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 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 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 & ½ 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.

Jaggery payasams are best when served hot or warm 🙂