Arisi Paruppu Payasam Recipe – Sharmis Passions

Arisi Paruppu Payasam is a creamy sweet dish made using rice, dal, jaggery and milk. It has a rich taste with a mild nuttiness from dals and the sweetness of jaggery. This payasam is mostly cooked during festive days or when we want to make a homely traditional desert.

The flavor of rice and dal cooked together with jaggery feels very comfort. You can serve it both warm or even chilled and it still taste very good. Unlike the regular paruppu payasam, this one has rice also, so it feels more filling and also gives that extra texture.

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About Arisi Paruppu Payasam

Arisi Paruppu Payasam is a South Indian style sweet desert often made during celebration and puja days. It mix rice, moong dal and little chana dal which makes the texture more thick and creamy after cooking. Then it is sweeten with jaggery that gives a natural taste.

This payasam has soft smooth texture with tiny bites of rice and dal here and there. The ghee fried cashew and raisins add crunchiness and sudden sweetness in between. The flavor of cardamom also blends nice with the jaggery and makes the whole payasam fragrant.

There are small variations peoples try. Some like to add only moong dal while some add both dals like this one. You can also use coconut milk for richer taste or even reduce the milk if you want it light. Jaggery may be replaced with sugar, but honestly jaggery gives the best taste for this payasam.

I usually make Arisi Paruppu Payasam on festival times or whenever some guests coming home. This arisi paruppu payasam / rice dal kheer comes out creamy and tasty. We usually make Paasi Paruppu Payasam and this was a different take on it, sure a great alternate to the usual dal payasam.

Arisi Paruppu Payasam is a traditional payasam made with rice and a combination of dals. When I was thinking of what to post for Tamil New Year my friend suggested me to try this payasam. I love any payasam with jaggery so tried it the next day itself and we all loved it.

Arisi Paruppu Payasam Ingredients

• Rice – I have used regular raw rice which give a soft texture when pressure cooked. You can also use sona masoori or ponni rice if you having that at home.
• Moong dal – This dal is roasted in ghee for nice aroma and gives mild nutty taste to payasam. It also help in making the texture more creamy.
• Chana dal – I add small amount of chana dal as it gives slightly grainy bite. You can skip it if don’t have, but really it makes payasam more filling.
• Milk – I have used full cream milk. You can use toned milk or even coconut milk for different flavour. Milk make the payasam smooth and creamy.
• Jaggery – Gives natural sweetness and earthy taste. I melted and strain it to remove impurities. Sugar also can be use, but honestly jaggery is more healthy.
• Ghee – Used for roasting dal and also frying nuts and raisins. It add flavour and makes the payasam rich.
• Cardamom powder – Gives lovely fragrance to sweet and blend well with jaggery taste. You can crush cardamom fresh also.
• Coconut – I have add grated coconut for slight chewy bite here and there. You can also add in some coconut milk instead if you like.
• Cashews, Raisins – I have fried them in ghee until golden, cashew gives crunch and nutty taste. Raisins puff up nicely and give burst of sweetness in between.

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How to make Arisi Paruppu Payasam Step by Step

1.Measure all the ingredients, rinse rice and dal separately. Now in a pressure cooker add a teaspoon of ghee add dal and roast it till nice aroma comes.

2.Now add rice and roast for 2 minutes. Then add water and ½ cup milk.

3.Now give a quick mix and pressure cook until soft and mushy, I gave 5 whistles. Mash it well with a ladle.

4.So that rice and dal is mixed well. Now add jaggery syrup and let it simmer for few minutes.

5.Now you can see it has blended well, at this stage add remaining ½ cup milk keeping the flame in low else there are chances for the milk to curdle.

6.Mix well and cook for few minutes in low flame. Then fry cashews till golden, then raisins.

7.Now the payasam is almost ready, add the fried cashews and raisins,grated coconut and cardamom powder and mix well.

Serve hot / warm!

Expert Tips

• Cooking rice and dal – I usually pressure cook for 5 whistle so that it become very soft and easy to mash. You can cook more if dal not turning soft.
• Adding milk – Always add milk in low flame after jaggery mixed well. I tried adding in high flame before and it got curdled.
• Adjusting thickness – Payasam becomes thick after cooling. I usually keep ¼ cup extra milk and add while serving if looks too thick.
• Frying nuts and raisins – Fry them in ghee only just before adding, it gives fresh flavour. I don’t prefer frying and keep earlier.
• Coconut variation – You can add coconut milk instead of grated coconut. I tried both way, and coconut milk really gives richer taste.

Serving and Storage

Serve Arisi Paruppu Payasam with vada or appalam for a festive meal. It also goes well as a simple dessert after a regular lunch. You can serve it hot, warm or even chill it for few hours if you like cold desserts.

Store leftover payasam in the refrigerator for a day. Before serving again you can reheat it with little milk as it thickens on cooling.

FAQS

1.Can I skip chana dal in this recipe?

Yes you can skip, but adding little chana dal gives a nice bite in the payasam.

2.Can I make this with sugar?

Yes, you can but this recipe uses only jaggery for sweetness.

3.What if my payasam becomes too thick?

Just add some warm milk before serving and adjust the consistency.

4.Can I make this one day before?

Yes you can prepare it a day before and store in fridge. Just reheat with milk when serving.

5.Can I use coconut milk fully instead of dairy milk?

Yes you can, it will give a rich flavor and slight different taste but equally nice.

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