Arisi Paruppu payasam, a traditional Neivedhyam Payasam variety which we do it very often especially for festivals. Very simple and yummy Payasam variety. I have used milk for this payasam, we can also use coconut milk. Coconut milk will bring rich flavour to the payasam.
This procedure for making this payasam is much similar to Sakkara Pongal except for the fact this is much more thin in consistency than the sakkara pongal. Once the rice and dal is cooked, its added to jaggery juice and our payasam will be ready within minutes. To adjust the consistency we can add boiled milk after the payasam cools down. We can also use coconut milk for this payasam.
Recipe Card:
Arisi Paruppu Payasam Recipe | Rice Dal Jaggery Kheer
Equipments Needed
- Pressure Cooker
- Sauce Pan
Servings: 4 people
Calories: 130kcal
Arisi Paruppu Payasam one of the traditional Payasam we make for many festivals. Dal and rice are cooked together with milk in pressure cooker and then concocted with jaggery to make this yummy payasam.
Print Recipe
Ingredients
- 2 tablespoon Moong dal
- 2 tablespoon Raw Rice
- ½ tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 5 tablespoon Grated Jaggery
- ¼ teaspoon Cardamom Powder
- 1 Cup Milk Boiled and Cooled
- 4-5 Cashews
- 2 teaspoon Ghee
- 1 Cup Water 1 Cup - 250ml
Instructions
Roasting Dal & Rice
- Heat a pan and add ½ teaspoon of ghee and fry the moong dal till light brown and take it aside
- In the same pan, again add ½ teaspoon of ghee and fry the bengal gram dal till light brown and take it aside
- In the same pan, add washed rice and fry till its dry
Pressure Cooking Process
- Take fried dal, rice in a vessel. Add a cup of water and ½ cup of milk and pressure cook till the rice and dal is cooked completely. Allow 4-5 whistles so that the rice and dal is cooked nicely and becomes mushy
- Once cooked, take the cooked dal+rice and mash it nicely with the back of a ladle and keep it aside
Preparing Jaggery Juice
- Take jaggery in a sauce pan along with ¼ cup of water and allow it to boil and melt completely.
Finishing Payasam
- Heat ghee in a heavy bottomed pan. Add cashews and fry till golden brown. Take this roasted cashews aside
- In the same pan, strain the jaggery juice. Bring the jaggery juice to boil. Add the cooked dal+rice to the jaggery and give a good mix
- Add cardamom powder and roasted cashews to the payasam. Bring the payasam to boil and swtich off the flame
- Switch off the flame. Allow it to cool for 5 mins. Then add 1 cup of milk and stir well
Serving Time
- Yummy Arisi Paruppu Payasam is now ready for Prasad or for serving!
Video
Notes
- We can add half sugar and half jaggery also for the sweetness.
- Adjust the quantity of jaggery as per your need
Nutritional Info
Nutrition Facts
Arisi Paruppu Payasam Recipe | Rice Dal Jaggery Kheer
Amount Per Serving (0.5 Cup)
Calories 130
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 11g4%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures
ROASTING DAL & RICE
-
Heat a pan and add ½ teaspoon of ghee and fry the moong dal till light brown and take it aside. In the same pan, again add ½ teaspoon of ghee and fry the bengal gram dal till light brown and take it aside
-
In the same pan, add washed rice and fry till its dry. Take fried dal, rice in a vessel.
PRESSURE COOKING PROCESS
-
Add a cup of water and ½ cup of milk and pressure cook till the rice and dal is cooked completely. Allow 4-5 whistles so that the rice and dal is cooked nicely and becomes mushy. Once cooked, take the cooked dal+rice and mash it nicely with the back of a ladle and keep it aside
PREPARING JAGGERY JUICE
-
Take jaggery in a sauce pan along with ¼ cup of water and allow it to boil and melt completely.
FINISHING PAYASAM
-
Heat ghee in a heavy bottomed pan. Add cashews and fry till golden brown. Take this roasted cashews aside
-
In the same pan, strain the jaggery juice. Bring the jaggery juice to boil.
-
Add the cooked dal+rice to the jaggery and give a good mix
-
Add cardamom powder and roasted cashews to the payasam. Bring the payasam to boil and swtich off the flame
-
Switch off the flame. Allow it to cool for 5 mins. Then add 1 cup of milk and stir well
SERVING TIME
-
Yummy Arisi Paruppu Payasam is now ready for Prasad or for serving!
