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.
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.
Arisi Paruppu Payasam Recipe | Rice Dal Jaggery Kheer
Course: Payasam/Kheer
Cuisine: Indian, Indian Recipes, South Indian, South Indian Recipes, Tamil Nadu, Tamil Nadu Recipes
Equipments Needed
Pressure Cooker
Sauce Pan
Prep Time: 10minutes
Cook Time: 30minutes
Total Time: 40minutes
Servings: 4people
Calories: 130kcal
Author: Sowmya Venkatachalam
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.
½tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
5tbspGrated Jaggery
¼tspCardamom Powder
1CupMilkBoiled and Cooled
4-5Cashews
2tspGhee
1CupWater1 Cup - 250ml
Instructions
Roasting Dal & Rice
Heat a pan and add 1/2 teaspoon of ghee and fry the moong dal till light brown and take it aside
In the same pan, again add 1/2 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 1/2 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 1/4 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 130Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 11g4%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Instructions with Step by Step Pictures
ROASTING DAL & RICE
Heat a pan and add 1/2 teaspoon of ghee and fry the moong dal till light brown and take it aside. In the same pan, again add 1/2 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 1/2 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 1/4 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!
I am making this tomorrow, maami. I have kept everything ready – I am substituting the milk with coconut milk like you said. But I think, i should boil the dals in water and plain milk mixture and then add the coconut milk.. Anyways, I am sure it will turn out well… Enjoy the festival tomorrow. Subbalakshmi Kumar
Aunty: can you please post payatham paruppu kanji/payasam recipe with measurements? It is also called paruppu thootham and is had when fasting without salt. Thank you
I’m interested in making this though I am American and I don’t think I’ve ever eaten payasam. Could it be served for breakfast or is it more of a dessert? Also, would these quantities make just a single serving? I’d like to make enough for my family and I am guessing I should multiply the ingredients. Thank you for this recipe and for any advice!
Hi Shannon, so glad to know your interest in payasam. It cannot be served as breakfast, its more of a dessert. The quantity mention serves 4. You can multiply the ingredients if you need to serve more. Thank you!
it came out very well, mami. Thanks a lot!
I am making this tomorrow, maami. I have kept everything ready – I am substituting the milk with coconut milk like you said. But I think, i should boil the dals in water and plain milk mixture and then add the coconut milk.. Anyways, I am sure it will turn out well… Enjoy the festival tomorrow.
Subbalakshmi Kumar
Can we cook in coconut milk?
Aunty, did as per ur measurements.Really yummy. Perfect offering without tasting.Did for varalaxmi vrat
Aunty: can you please post payatham paruppu kanji/payasam recipe with measurements? It is also called paruppu thootham and is had when fasting without salt.
Thank you
Super, will try soon and post.
Payasam came out very well. Thank you
So glad Rejni. Thank you 🙏🙏🙏
I’m interested in making this though I am American and I don’t think I’ve ever eaten payasam. Could it be served for breakfast or is it more of a dessert? Also, would these quantities make just a single serving? I’d like to make enough for my family and I am guessing I should multiply the ingredients. Thank you for this recipe and for any advice!
Hi Shannon, so glad to know your interest in payasam. It cannot be served as breakfast, its more of a dessert. The quantity mention serves 4. You can multiply the ingredients if you need to serve more. Thank you!