Arisi Paruppu Payasam

Served HotServed Hot Served ColdServed Cold
based on 0 Ratings


Servings: 4 Preparation time:
  • Mung Beans, Mature Seeds, Raw, Yellow, Moong, Dal, Dhal 1/4 Cup Moong Dal
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal 1/4 Cup Bengal Gram ( CHanna Dal)
  • Rice, White, Short-grain, Raw, Plain 1/2 Cup Rice
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 2.5 Cup Water
  • Gur, Jaggery, Soft, Powder 1.5 Cup Jaggery
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 1/4 Cup of Water
  • Milk, Producer, Warm, hot 1.5 Cup (Whole) Milk
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 1/2 Tsp Cardamom Powder
  • Ghee, 2 Tbsp Ghee
  • Cashew Nuts Raw, Kaju, Cashewnuts 10 Cashew nuts( Fried/ broken into halve)

Instructions (Preparation Steps):

  • Fry Moong Dal and Bengal Gram Separately until they get fragrant and slightly brown. Allow it to cool.
  • Wash them twice under running water and add it to the pressure cooker pan.
  • Wash Rice twice under running tap water and add it to the same pan.
  • To 1 Cup of Rice + Dal Mix add 21/2 Cups of Water. Pressure Cook until done. I would have given approximately 5 whistles.
  • Allow the pressure to release by itself.
  • In a separate deep pan that can accommodate all the Payasam, add 1/4 Cup of Hot water followed by the addition of Jaggery. Allow the Jaggery Mixture to melt nicely and boil until a light frothy layer appears.
  • To this Jaggery Mixture, add the Cooked Rice + Dal Mixture ( Arisi Paruppu). Once they blend well, add 11/2 Cup of Whole Milk.
  • Allow the Whole Payasam Mixture to boil. This process will take about 5 minutes. Turn off the flame and add cardamom powder.
  • In a small pan, melt ghee and add the broken cashew nuts. Fry them in low flat until light brown color is achieved. Turn off the flame and add all the ghee song with cashew nuts to the prepared Arisi Parup Paysam.
  • After the Naivedyam,
  • serve this traditional Arisi Paruppu Payasam along with main meal or just on its own.
  • Notes:
  • Payasam thickens after it cools down. Reserve 1/2 Cup of Milk if you enjoy it as a drink and add it at the time of serving.
  • Linking this post to MLLA #103, conceptualized by Susan and hosted by Lisa
  • Leave a comment

Cook's Tip:
Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
Toast chopped nuts in a shallow baking pan in the oven in 5 or 10 minutes at 350 degrees. Once cool, they can even be frozen in plastic bags for future use.


Rate this Recipe: