Arisi paruppu payasam recipe

Ingredients

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) 



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

 

3. Mean while, 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.

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.