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April 15, 2017

Arisi Paruppu Payasam Recipe – Rice Moong Dal Payasam With Jaggery & Milk

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Rice payasam with jaggery
Yesterday I prepared this South Indian style arisi payasam for Tamil new year celebration. We make this payasam mainly for Tamil new year ( Tamil Varusha pirappu/Tamil Puthandu) and Ganesh Chaturthi festival. Sometimes we prepare this sweet dish for Friday Mahalakhsmi pooja neivedyam too. Today I have shown the basic arisi payasam recipe/Rice kheer with jaggery and milk using a pressure cooker.

Arisi Paruppu payasam is our family favorite payasam variety. To prepare this Indian style rice kheer raw rice, moong dal, water, jaggery and milk are the major ingredients. Sometimes I use coconut milk instead of boiled milk if making for guest or special occasions. Adding coconut milk makes it more rich and flavorful. Whenever Sendhil gets stomach upset or stomach inflammation problem, I make this for his breakfast with less rice, more dal and coconut milk as both have healing property. I will make a separate post on it later.

 In this recipe, I have used boiled milk. For variations,  you can use coconut milk in place of regular milk by all means. Sometimes I prepare the same payasam adding condensed milk (milkmaid) or sugar instead of jaggery just like paal payasam. This kheer can be done easily. Try this yummy, healthy payasam for Tamil new year and enjoy ! You can also make arisi thengai payasam on Tamil new year. Now lets see how to make arisi paruppu payasam/Rice payasam with jaggery with step by step pictures and a video.

Arisi paruppu payasam recipe

Arisi paruppu payasam recipe

Arisi paruppu payasam recipe Arisi paruppu payasam recipe - Rice moong dal payasam recipe
Cuisine: Indian
Category: Sweet
Serves: 4-5
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • Raw rice - 1/4 cup
  • Moong dal - 1 tbsp
  • Grated jaggery - 1/2 cup + 2 tbsp
  • Crushed cardamom - 2 nos
  • Cloves - 2 nos
  • Mace / Jathikai - a small piece
  • Cashew nuts - Few
  • Ghee - 2 tbsp
  • Milk - 1/2 cup ( Vegans use coconut milk instead)
  • Water – 2.5 cups

  • In a pressure cooker base, heat 1 tsp of ghee. Roast the moong dal till dal becomes aromatic and golden brown.Remove in a plate. Add 1 tsp ghee and roast the rice. Roast till it turns puffy and white. Its optional to roast the rice. But roasted rice gives more flavor to the kheer. So the choice is yours.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • After roasting the rice add 2.5 cups of water. Add the roasted dal and pressure cook in very low flame for 3 whistles till they cook mushy. Remove after the steam is released. Mash it really well.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • Add grated jaggery and 1/2 cup water. Mix well in low flame until jaggery melts completely. ( If jaggery has impurities, you should boil separately and melt the jaggery in 1/2 cup water, filter it and then add the syrup to the cooked rice). After the jaggery is completely mixed with the rice, let it boil for sometime till raw smell of jaggery goes off. If needed, add 1/2 cup water while boiling. Add cardamom powder & mix well.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • After the payasam becomes slightly thick, switch off the flame and add 1/2 cup boiled milk or thick coconut milk. Mix well and check for consistency. Add more milk if needed. Heat ghee in a small pan. Roast cashews, cloves and crushed mace till cashews become golden. Mix well and add to the payasam. Serve hot.
  • This rice kheer becomes very thick when it cools down.So you should add more milk, water or coconut milk to adjust the consistency, check for taste. Add more sugar or jaggery syrup if needed. Give a boil and serve hot.
    Arisi paruppu payasam
Enjoy !

  • Roasting rice is optional.But it gives a nice flavor to the payasam.
  • If you feel jaggery has impurities, you should mix it with 1/2 cup water. Boil and melt in medium flame. Once its melted completely, strain it through a metal filter. Then add this syrup to the cooked rice+dal mixture.
  • The quantity of milk depends on the desired consistency of payasam.
  • You can use 1/2 cup coconut milk instead of milk.
  • Add equal quantity of milk and coconut milk if you wish.
  • Adding cloves and small piece of mace gives a awesome flavor to the kheer. So do not skip it.

Try this yummy arisi paruppu payasam at your home for festivals and enjoy !
Arisi payasam

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Ghar ka khana said...

Nice one ,will try it out soon

Chitra said...

Sure,Thanks :)

Chitra said...

Thank you :)

Unknown said...

Many thanks for this yummy payasam recipe. I tried it today and it was absolutely awesome and flavourful. We will make it often for sure.


Chitra said...

Thank you so much for your feedback Karthik :) Glad to know it.