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 - Rice moong dal payasam recipe
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.
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.
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.
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.
Enjoy !
Note
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 !
Parippu pradhaman @ Cherupayar Parippu payasam is one of the most important Kerala payasam recipes served in Onam sadya. Last year I shared Ada pradhaman and palada payasam recipes. So this year I tried Pasi paruppu pradhaman with moong dal, jaggery and coconut milk in pressure cooker. In Malayalam, it is known as Cherupayar Parippu payasam (Moong dal kheer in English). I referred many blogs for this recipe and tried it. It came out very well.
This payasam can also be made with Kadala Parippu (Chana dal). In Tamil nadu, we make Paruppu payasam with jaggery and cow’s milk. We add very little quantity of coconut milk at the end whereas this payasam is completely made with coconut milk (Thenga paal) which is the highlight of this dessert recipe. Ok, Now lets see how to make Kerala style Paruppu payasam in detail.
Water – 1 cup ( Use thin coconut milk instead of water)
Thin coconut milk – 3/4 cup
Thick coconut milk – 1/2 cup
Grated jaggery - 1/3 cup ( Use 1/2 cup for more sweetness)
Water - 1/3 cup ( to melt jaggery)
Sliced coconut bits – 2 tbsp
Ghee or coconut oil – 1 tbsp
Cardamom powder + dry ginger powder – 1/2 tsp
HOW TO MAKE PARIPPU PRADHAMAN - METHOD
Grind 1 cup of grated coconut adding 1/2 cup of water and take the thick coconut milk. Set aside. Again add 1/2 –3/4 cup of water and grind it smooth. Take the thin milk and keep aside.
In a pressure cooker base, add ghee or coconut oil and roast the coconut bits. Remove it. In the remaining ghee, roast the moong dal till it turns golden brown. Add water or thin coconut milk and pressure cook for 2 whistles in very low flame. I cooked in water and added thin coconut milk later. You can do as per your wish.
After the steam is released, open the cooker and mash the dal well with a ladle or whisk. Melt jaggery in a wide bowl adding enough water and strain the syrup through a metal strainer. If your jaggery is pure, no need to filter it.
Add the jaggery syrup to the cooked dal and mix well. Give a boil and add second coconut milk ( Thin coconut milk). Let it roll boil for few minutes. Once it starts to thicken, add the first coconut milk( thick coconut milk) and give only one boil in low flame. Do not boil for more time because it may curdle.
Switch off the flame and add the crushed cardamom+ dry ginger( sukku) powder. Mix well and lastly garnish with fried coconut bits or cashew nuts. Serve hot or warm. This payasam tends to thicken over time. So adjust the consistency by adding little milk as per your need. Enjoy !
Note
Adjust the quantity of jaggery as per your taste. As per the original recipe, Dal : jaggery is 1:2. But I added 1:1.5 ratio.
Add more thick coconut milk ( first extract) for richness.
Do not boil the payasam for long time after adding thick coconut milk.
Adding dry ginger powder gives a punch to the dish. So add it if you have in hand.
If the payasam is too thin, refrigerate it for a while to thicken. If its too thick, add some plain boiled milk to bring the consistency.
Enjoy this creamy, Kerala style Parippu payasam at home during this Onam festival !
Sheer Khurma is a Hyderabadi dessert recipe that is specially made for Ramadan Festival / Ramzan (Eid) by the Muslims in India. It is spelt as sheer kurma/ sheer korma or sheer qorma but it is actually Sheer Khurma. This special dish is made using full cream milk, fine vermicelli, sugar or condensed milk, nuts, dry fruits and ghee. Some people make this dish with coconut milk too. It is served in the morning of Eid ul-Fitr day( Ramadan festival) in the family for breakfast after the Eid prayer. It is served throughout the day to all the visiting guests.
I learnt this recipe from Sharmila Banu aunty. I have mentioned about her in my Muslim Dalcha recipe post. When I heard the title as Korma, I thought its a spicy gravy recipe that is made for biryani and asked her the same. She started laughing and told its meaning, importance of this dish and the method of making this rich dessert recipe. In Persian & Urdu, Sheer Khurma refers to “Milk with dates”. Its a festival vermicelli pudding prepared by Muslims all over the world on Ramadan day. Ramzan breakfast would be incomplete without this dish.
Actually its the first dish they taste in the morning after breaking their fasting. So its a very special food for them. When aunty told me about this recipe, I decided to make this post in my blog as Ramzan special recipe. This morning, I prepared this yummy sheer kurma following her recipe. It came out very well and lip-smackingly delicious.
I am very happy to share this post as my Ramadan festival recipes contribution. I dedicate this post to all my Muslim readers and I wish you all a very happy Ramadan - Eid Mubarak!!. Lets see how to make Ramadan special Sheer Khurma recipe without condensed milk.
Sheer Khurma Recipe
Hyderabad special Sheer Khurma recipe - Ramadan festival dessert recipe
Cuisine:Indian
Category:Sweet/Dessert recipes
Serves:3
Prep time:10 Minutes
Cook time:10 Minutes
Total time:20 Minutes
INGREDIENTS
1 cup - 250ml
Fine vermicelli - A fistful ( say 1.5 tbsp)
Full fat milk - 1/2 litre
Sugar -1/4 cup ( Add 1/3 cup for more sweetness)
Dry fruits & Nuts - l tbsp each ( Cashews, Pista, Almond, Chironji / charoli seeds, Dry grapes)
Dried dates - 2 nos (Soak in rose water, overnight)
Cardamom powder - 1/8 tsp or rose essence - few drops
Ghee - 2-3 tbsp
Saffron – few threads
Hot Water – 1/2 cup ( to soak the nuts and dry fruits)
METHOD
Boil 1/2 litre of full fat milk till it reduces to 1/3rd of its quantity. Thanks to my SIL Raji for gifting me this Visions cookware. : ))
Soak dried dates in rose water overnight. Chop into small pieces and set aside. In the mean time, boil 1/2 cup of water to roll boil. Switch off the flame and soak the badam in hot water for 15 minutes. Peel the skin of badam and chop it. Chop the remaining nuts like cashews, chironji, pista too. Alternatively you can soak the dates in hot water overnight instead of adding in rose water.
Melt 1 tbsp of ghee in a pan. Roast the fine vermicelli for 2-3 minutes. Remove in a plate. In the same pan, heat 1 tbsp of ghee and roast the sliced nuts and dry fruits till it turns golden. Remove in a plate.
Now add the roasted vermicelli to the boiling milk. Let it cook for 5-7 minutes till it becomes soft. Add sugar, saffron threads & allow the milk to boil till sugar dissolves. Make sure the milk is not so thick as this khurma thickens with time. So prepare the sheer khurma slightly thin and watery.
Switch off the flame and add cardamom powder or rose essence, roasted nuts & dry fruits. Add the remaining 1 tbsp of melted ghee at the end. Mix well and serve it cold or warm. Enjoy ! Wish you all a very happy Ramadan!!
Note
Use full fat milk to get a rich taste and mild orange color to this dish.
You can add 2 tbsp or more condensed milk instead of sugar.
If you wish you can add 1/4 cup of medium thick coconut milk at the end for more flavor and richness.Aunty suggested me to add it. But I couldn’t.
This dish would thicken when it cools down.So add some milk and bring it to the desired consistency.
Add more sugar as per your taste buds.
Enjoy this yummy Sheer khurma and have a great Ramadan celebration !!
Paal payasam / milk kheer is a must and should neivedyam recipe for Krishna Jayanthi. Even if you don’t make seedai, murukku and appam , a glass of this simple & yummy milk kheer along with a small cup curd and butter is enough to please Lord Krishna & to get his blessings. It’s a very easy payasam recipe that can be made in pressure cooker. I have been making this payasam for years but I wonder how I missed this post in my blog. Few years back, I shared the most popular Kerala Paal payasam & Bengali Chaler payeshrecipes. But this paal payasam recipe is of Tamil nadu style without using condensed milk(Milk maid). Paal payasam is prepared by the people all over India in various names. In North India,this is called as Chawal kheer/Rice ki kheer. There might be slight variations in the method of preparation. Some people add vermicelli or sago along with rice. However its made,the taste would be awesome and you can enjoy creamy,rich kheer. Lets see how to make this simple and easy dessert recipe – South Indian Paal Payasam. Do try this for Krishna Jayanthi and don’t forget to share your feedback here. I have added a video for beginner's reference.Do watch it :)
Paal Payasam recipe for Gokulashtami/Krishna Janmashtami
Cuisine:South Indian
Category:Sweet
Serves:Serves 2-3
Prep time:5 Minutes
Cook time:20 Minutes
Total time:25 Minutes
INGREDIENTS
1 cup =250ml
Milk - 2 cups ( 1/2 litre)
Basmati rice or raw rice - 2 tbsp
Sugar – 1/3 cup ( 1/2 cup for more sweetness)
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp
Cashews - to roast
METHOD
Heat 1 tsp of ghee and roast the rice till it puffs up slightly.Grind it coarsely.Make sure you don’t powder the rice.It should be just broken into two.So pulse twice for short time.
Boil milk in a small pressure cooker. Add a small plate or spoon to avoid spilling & burning of milk.When the milk starts to boil,add the rice.
Pressure cook it in very low flame for 2-3 whistles.Open the cooker after the steam is released.Mix well and boil the milk.Remove the plate using a ladle. Add sugar,stir well and boil for sometime to thicken the payasam slightly.Add cardamom powder.Do not over boil because this payasam will thicken as time proceeds.So let it be watery.
Roast the cashews in 2 tsp of ghee and add to the payasam.Mix well and enjoy !
Note
Adding more rice makes the payasam to become pongal.So add the mentioned quantity of rice.
Adjust the quantity of sugar based on your taste.Add 1/4 cup for less sugar & 1/2 cup for more.
You can also add saffron threads soaked in warm milk.It will give a nice flavor & color to this payasam.
Try this creamy,rich paal payasam recipe for this Gokulashtami !
Kerala palada payasam / Palada pradhaman recipe without condensed milk/milk maid using pressure cooker. Palada payasam is a creamy, rich Kerala payasam recipe that is made specially during festivals like Onam, Vishu. It is made with cows milk, sugar and ada (rice chips).
Some people add condensed milk by reducing the quantity of sugar. But the traditional and authentic version is made by
boiling and cooking ada in milk in a thick wide pan called Uruli in Malayalam. Milk gets reduced and becomes pink (pale rose) in color. This makes the payasam looks pink. But here I used store bought ada. I cooked the ada using pressure cooker and added in thickened, sweetened milk. It was very creamy and white not pinkish. It has become my favorite payasam now. Iam happy that I have tried Kerala's most popularAda pradhaman and palada payasam for this year's onam sadya. Lets see how to make Kerala style palada payasam with step by step photo.
Palada payasam Recipe
Palada payasam using store bought ada made in a pressure cooker
Cuisine:Kerala
Category:Sweet
Serves:Serves 3
Prep time:10 Minutes
Cook time:40 Minutes
Total time:50 Minutes
INGREDIENTS 1 cup - 250ml
Store bought ada - 1/2 cup
Sugar- 1/2 cup to 3/4 cup
Full fat milk – 1 liter (OR cow's milk)
Cardamom - 3 nos ( crushed)
Cashews & raisins - few
Ghee - 2 tbsp
Salt -a pinch
METHOD
Wash and Soak the ada in hot water for 30 minutes & pressure cook it in medium flame for 1 whistle adding water twice the quantity of ada. Don’t worry even if ada turns slightly mushy because if you put them in milk ,it will separate. Remove the ada and set aside. Alternately, you can soak the small sized ada in hot water. Quantity of ada doubles after soaking. Wash the soaked ada in cold water and then add to boiling milk. You can skip pressure cooker step.
Boil the milk in a pan and keep stirring to avoid burnt bottom. Boil the milk till it reduces to half. Milk turns pale rose in color. Now add the cooked ada , boil and cook the ada in milk. Lastly add sugar and mix till it dissolves . Boil for sometime till the desired consitency is reached.
If you wish you can add condensed milk at this stage by reducing sugar. Add cardamom powder and roasted nuts. Switch off the flame.
Ada Pradhaman is an yummy, traditional Kerala style dessert recipe (Payasam recipe) that is made specially during Onam and Vishu. Onam sadya would not be complete without Ada pradhaman. Last year I tried Palada pradhaman by making homemade ada(Rice chips) using rice flour.
This time I found a packet of readymade ada in a nearby store. So I bought them and tried both palada pradhaman( with milk & sugar) and Ada pradhaman( with coconut milk & jaggery) recipes. My job became much easier with store bought ada. I referred Kitchentreats and few video for making Ada pradhaman. It came out very well. The flavor and taste of cooked ada with jaggery syrup and coconut milk was awesome. We had two bowls of this ada payasam after having the splendid Onam Sadya lunch. Color of this payasam may vary based on the color of jaggery. Some people also make it using Milkmaid / condensed milk or cows milk. But its not the traditional method. Ok, Lets see the preparation of Kerala style Ada pradhaman recipe.
Check out my Onam sadya lunch menu ideas and recipes herea !!
Ada pradhaman Recipe
Ada Pradhaman using store bought ada
Cuisine:Kerala
Category:Sweet
Serves:Serves 3
Prep time:10 Minutes
Cook time:20 Minutes
Total time:30 Minutes
INGREDIENTS
1 cup - 250ml
Store bought ada - 1/2 cup
Grated Jaggery - 1 cup
Thin Coconut milk – 1/2 cup
Thick coconut milk - 1 cup
Cardamom - 2 nos ( crushed)
Roasted coconut - 2 tbsp
Cashews and raisins - optional
Ghee - 2 tbsp
Milk – as needed (optional)
HOW TO MAKE ADA PRADHAMAN - METHOD
Soak the ada in hot water for 30 minutes & pressure cook it in medium flame for 1 whistle adding water twice the quantity of ada. Don’t worry even if ada turns slightly mushy because if you put them in jaggery syrup,it will separate. Remove the ada and set aside.
Alternately, you can soak the ada in hot water for 30 minutes. Drain and wash in cold water to retain its shape. I follow this step if the ada is small in size. I use Double horse brand for small sized ada.
Chop a coconut slice into small pieces. Chop the cashews and roast everything in ghee. Adding nuts is optional. Add to the payasam at the end.
Slice the coconut using the back of ladle or knife OR grate a medium sized coconut. Grind it adding 1 cup of water. Strain the thick coconut milk. This is first milk. Set aside. Again grind the mixture adding 1/2 cup of water and take the second milk. Keep aside.
In a wide bowl, melt the jaggery and strain the syrup to remove the impurities. Add this syrup to the cooked ada. Boil well. Add the 2nd milk and boil for few minutes. Roll boil till its becomes thick and creamy. Lastly add the first milk. Lower the flame completely. Mix well , give one boil in very low flame if needed. Pradhaman should not roll boil after adding first coconut milk. It may curdle. So switch off the stove after adding the first milk..
Lastly add the crushed cardamom powder, roasted coconut pieces, cashews and raisins and add to the payasam. Ada pradhaman thickens as it cools down.
Enjoy !
Note
Adjust the quantity of jaggery as per your taste.
Adding dark colored jaggery /Paagu vellam gives a nice color to this payasam.
Adding cashews & dry grapes in optional. But don’t skip roasted coconut.
Add more coconut milk & ghee for rich taste.
Try this tasty ada pradhaman payasam for Onam and enjoy with your family !
Arisi paruppu payasam recipe - Rice moong dal payasam recipe 
