Arisi Paruppu Payasam/Rice & Dal Jaggery Kheer –Tamil New Years Day Special

Arisi Paruppu Payasam is a traditional payasam made as neivedhyam/prasadam during festivals and special occasions. Arisi Paruppu Payasam is made by cooking rice & dals with milk and jaggery syrup is added for sweetness. Finally cashew nuts and raisins fried in ghee is added to the payasam. Today, I made this arisi paruppu payasam with boiled milk, but sometimes I make with coconut milk. When coconut milk is added the payasam will taste extravagant and rich. Do try out this Arisi Paruppu Payasam and post your comments here. Meanwhile do check out Pasi Paruppu Payasam/Moong dal Payasam and other interesting Payasam varieties here. Also check out other Tamil NewYears day recipes here and about other Festival Recipes here.

Here’s how to make Arisi Paruppu Payasam with step by step photos…

Ingredients

Raw Rice/Pacha Arisi	¼ cup
Moong Dal/Paasi Paruppu	2 tbsp
Bengal Gram Dal/Kadalai Paruppu/Channa Dal	1 tbsp
Jaggery/Vellam	¾ cup
Milk [boiled milk]	1 ½ cup
Water	1 ½ cup
Coconut [Grated]	3 tbsp
Cardamom Powder/Elachi Powder	¼ tsp
Cashew nuts/Mundhiri Paruppu	6-8 broken
Raisins/Ularndha Dhiratchai	10
Ghee	2 tbsp

Preparation Time: 10 minutes                         Recipe Category: Neivedhyam, Sweet

Cooking Time: 30 minutes                               Recipe Cuisine: South  Indian, Tamil Nadu

Author: Priya Anandakumar

Other Payasam varieties that might be of your interest…

Paasi Paruppu Payasam/Moong Dal Payasam

Aval Payasam/Rice Flakes Payasam

Semiya Payasam/Vermicelli Pasayam
Varagu Arisi Payasam/Kodo Millet Payasam

Sago Payasam/Javvarisi Payasam with Sugar
Sago Payasam/Javarisi Payasam with Jaggery

Rava Payasam/Sooji Payasam/Semolina Payasam

Garvanu/Wheat Flour Payasam

Carrot Kheer/Carrot Payasam

Apple Kheer/Apple Payasam

Mango Kheer/Mango Phirini/Mango Payasam

Badam Kheer/almond Milk

Ullundhu Pal/Ullundhu Payasam/Urad dal Milk

Badam Pisin with Milk
Paalada Pradhaman/Rice Palada Payasam
Lotus Seeds Kheer/Makhana Kheer
Arisi Paruppu Payasam

Method

Heat ½ tsp of ghee in a pan and fry the moong dal till light golden brown color and transfer it to a plate.

In the same pan, add ½ tsp of ghee and fry the kadalai paruppu/Bengal gram dal to golden brown color and transfer it to a plate.

Wash the rice and add it to the same pan and fry for few seconds and switch off the stove.

Now add the fried rice, paasi paruppu and kadalaparuppu to the pressure cooker.

Add ½ cup of milk and 1 ½ cup of water to the pressure cooker and cook for 4-5 whistles so that the rice and dal is cooked nicely and becomes mushy.

After the steam has released, open the lid and mash the cooked dal & rice well with mathu or a masher and keep it aside.

Heat about 1 tbsp of ghee in a pan, fry the cashew nuts and raisins until it turns to golden brown color and keep it separately.

Preparing Jaggery Syrup

Take Jaggery/vellam in a sauce pan along with ¼ cup of water and allow it to boil and melt completely and switch off the stove.

Filter the jaggery syrup through a strainer to get rid of any impurities.

Preparing Payasam

Now add the filtered jaggery syrup to the mashed rice & dal and mix really well.

Mix really well and boil the mixture for about 2-3 minutes.

Add the cardamom powder/elachi powder, grated coconut and give a good stir.

Add the fried cashew nuts, raisins along with ghee to the payasam, mix well and switch off the stove. Let it cool for about 5 minutes, finally add 1 cup of milk and mix well.

Yes, delicious and divine Arisi Paruppu Payasam is ready for neivedhyam or for serving.

Suggestions:

I have used ¾ cup of jaggery you can increase the amount as per your need.

I have added the milk after switching off the stove, to avoid curdling of milk. Use only boiled milk to make the payasam.

You can replace boiled milk with coconut milk as well. In that case cook the rice and dal with ½ milk and 1 ½ cup water. Finally instead of adding boiled milk add 1 ½ cup of fresh coconut milk.

I have added grated coconut to the payasam, you can also roast the grated coconut in ghee to golden brown and then add it for more flavor.

Meanwhile do check out Pasi Paruppu Payasam/Moong dal Payasam and other interesting Payasam varieties here. Also check out other Tamil NewYears day recipes here and about other Festival Recipes here.

Thank you all for visiting my space, please come back again for more traditional and authentic Payasam Varieties from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin it today. I will be very happy if you can join as google follower all it takes is just one click. All of this means a lot to me and great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…