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 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.
Ingredients:
- 2 tbsp Moong dal
- 2 tbsp Raw Rice
- ½ tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 5 tbsp Grated Jaggery
- ¼ tsp Cardamom Powder
- 1 Cup Milk Boiled and Cooled
- 4-5 Cashews
- 2 tsp Ghee
- 1 Cup Water 1 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!
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