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Home » TRADITIONAL » Arisi paruppu payasam recipe | With coconut milk

Arisi paruppu payasam recipe | With coconut milk

July 24, 2015 by Raks Anand 13 Comments / Jump to Recipe

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.

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

arisi-paruppu-thengai-paal-
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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. 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)1-roast
    2. Pressure cook with 1 & 1/2 cups of water and salt for 4 whistles.2-cook
    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.3-jaggery
    5. Put off the flame and add coconut milk, powdered cardamom, roasted cashews and mix. Heat up for a minute.4-ready

Serve hot or cold as per your wish, I prefer hot. 🙂
Arisi-paruppu-payasam

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Filed Under: PAYASAM / KHEERS, TRADITIONAL

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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 5, 2015 at 5:42 pm

    this is so so nice and warm. love it.

    Reply
  13. divyapriyan

    August 3, 2016 at 6:46 am

    Today I tried this very yummy..thank you.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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