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.
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
Arisi paruppu payasam recipe
- 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
- 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.
- 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.
📸 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 🙂