Arisi paruppu payasam recipe – shame passion

Arisi Parupu Payasam is a creamy sweet dish made using rice, lentils, jaggery and milk. It has a rich taste with mild attachment and jaggery sweetness from pulses. This paste is mostly during festive days or when we want to create a domestic traditional desert.

The taste of rice and lentils cooked with jaggery is very relaxed. You can serve it both hot or cold and it can still taste very good. Unlike regular peruppu Payasam, it also has a rice, so it feels more filling and also gives extra texture.

jump to:

About Arisi Parupu Pesam

Aii Parupu Payasam is a South Indian style sweet desert that is often made during celebration and worship days. This mixes rice, moong dal and litel chana dal which makes the texture more thicker and creamy after cooking. Then it is sweet with jaggery which gives a natural taste.

This paste has a soft smooth texture with small cuttings of rice and lentils. Ghee fried cashews and raisins add crisp and sudden sweetness in the middle. The taste of cardamom also blends well with jaggery and smells the entire pyasum.

There are small variations that people try. Some only like to add moong dal, while some add both pulses like this. You can also use coconut milk for rich taste or even reduce milk if you want it lighter. Jaggery can be replaced with sugar, but honestly jaggery gives the best taste to this pension.

I usually make Airsi Parupu Payasam when some guests come home during the festival or whenever some guests come home. This Arisi Parupu Payasam / Rice Dal Kheer turns out to be creamy and delicious. We typically make Pasi Parupu Payasam and it was of a different kind on it, of course a great optional for normal lentils.

Arisi Parupu Payasam is a traditional Payasam formed with a combination of rice and pulses. When I was wondering what to post for Tamil New Year, my friend suggested me to try this pens. I love jaggery, so I tried it the next day and we all loved it.

Arisi paruppu payasam material

• Rice – I have used regular raw rice which gives a soft texture when the pressure cooks. If you are at home, you can also use gold Masuri or Poni rice.
• Bean lentil – This lentil is roasted in ghee for good aroma and gives pastes a light walnut. It also helps in making the texture more creamy.
• Gram team – I add small amounts of gram dal because it bites a little granular. If you are not you can leave it, but in reality it allows the pessim to fill more.
• Milk – I have used full cream milk. You can also use toned milk or coconut milk for different taste. Milk makes pastes smooth and creamy.
• Jaggery – Gives natural sweetness and soil taste. I melted and put it under stress to remove impurities. Sugar can also be used, but jaggery is more healthy.
• valley – The lentils are used to roast and nuts and raisins are also frying. It adds taste and makes pensar rich.
• cardamom powder – Gives beautiful fragrance to mix well with sweet and jaggery taste. You can also crush cardamom fresh.
• Coconut – I have added grated coconut here and there to bite minor chewing. If you want, you can also add some coconut milk.
• Cashew, Raisin – I have fried them in ghee until the golden, cashew crunch and walnut taste. The raisins allowed the puff to burst well in the middle and the sweetness in the middle.

Similar recipes

How to step by step by step pamen

1. Reduce all ingredients, rinse rice and lentils separately. Now add a teaspoon of ghee to a pressure cooker and add lentils and fry it until a good aroma comes.

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

3. Now give a quick mixture and cook to soft and emotional, I gave 5 whistles. Mash it well with a pamper.

4. Which rice and lentils are mixed well. Now add jaggery syrup and boil it for a few minutes.

5. Now you can see that it is well mixed, add the remaining of cup milk at this stage, which is minimal and the milk is likely to curl milk.

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

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

serve hot!

Expert tips

• Cooking rice and lentils – I usually pressurize to cook for 5 whistles so that it becomes very soft and easy to mash. You can cook more if the lentils are not softened.
• Add milk – Always add milk to the low flame after jaggery mixed well. I first tried to add to the high flame and it became curd.
• Adjust the thickness – Pessor becomes thick after cooling. I usually keep the OF Cup extra milk and add it while serving when looking very thick.
• Frying nuts and raisins – Fry them in ghee just before adding, it gives fresh taste. I do not like frying and keep it first.
• Coconut variation – You can add coconut milk instead of grated coconut. I tried both ways, and coconut milk gives a really rich taste.

Service and storage

Serve Arisi Parupu Payasam with Vada or Apalam for festive food. It goes as well as a simple dessert after a regular lunch. You can cool it for hot, hot or even a few hours if you like cold desserts.

Store the remaining pessim in the refrigerator for a day. Before serving again, you can heat it with a little milk because it is thick when it cools down.

General question

1. Can I leave gram dal in this recipe?

Yes, you can leave, but adding Little Chana Dal is a good cut in packs.

2. Do I make it with sugar?

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

3. If my pension becomes very thick?

Add some warm milk before bus service and adjust the stability.

4. Can I do it a day before?

Yes, you can prepare it a day before and store it in the fridge. Just heat it with milk while serving.

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

Yes, you can, it will give a rich taste and slightly different taste but equally good.

If you have any other question about this Arisi Paruppu Pessem Recipe Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest, YouTube And Twitter ,

Try it Arisi Paruppu Pessem RecipeTell me how you like it. Also tag us on Instagram @Sharmispassions and the hash tags it on #Sharmispassions.

📖 Recipe Card