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Friday, July 24, 2015

Arisi paruppu payasam is one staple recipe made during festive occasions (with coconut milk) by my mom and also every friday a simpler version of this. I am not sure how I forgot this payasam. Last time, I made this for a festival and after long time, I enjoyed making and having this childhood favourite payasam. As a kid, it have not been much special or exciting to me, but after years, when I remembered and made this, tasted this, really loved it and realised how good it is and how I had liked it. So from that time I wanted to post this and tried to post last week, but could not. So this week I decided to post this.
My mom makes this with coconut milk for festivals and for fridays, she powders this coarsely and makes it with milk – a quicker version for the weekly version.

Arisi paruppu payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time15 mins    |  Cook time: 25 mins     Serves: 3


Raw rice – 1/4 cup

Paasi paruppu (Moong dal) – 1 tbsp

Jaggery, powdered – 1/2 cup, heaped

Coconut milk – 1/4 cup

Cashew nuts – 4-6

Cardamom – 1, powdered

Salt – a pinch

Ghee – 2 tsp

Water as needed


  1. Heat a small pressure cooker with a tsp of ghee and roast moong dal until golden. Add water and washed rice. (You can add rice and roast it too for a nice flavor) 
  2. 1-roast
  3. Pressure cook with 1 & 1/2 cups of water and salt for 4 whistles.
  4. 2-cook 
  5. Mean while, Powder jaggery, cardamom, roast cashew nuts in a tsp of ghee until golden and keep things ready.
  6. Once the rice, dal is done, open the pressure cooker and mash is slightly. Add powdered jaggery and a cup (or as needed) of water. Mix, dissolve jaggery and boil for 4 minutes.
  7. 3-jaggery
  8. Put off the flame and add coconut milk, powdered cardamom, roasted cashews and mix. Heat up for a minute.
  9. 4-ready


    • To extract coconut milk, Grind 1/2 cup grated coconut with little warm water to squeeze coconut milk.
    • You can replace coconut milk with milk, but coconut milk gives the best flavour. You can add more coconut milk to make it rich and tastier.
    • Adjust jaggery quantity as per your taste.
    • Also water quantity should be adjusted to get your preferred thickness of the payasam.
    • DO NOT boil the payasam after adding coconut milk as it may break, so just heat it up.

Serve hot or cold as per your wish, I prefer hot. Happy

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  1. Looks enticing!!! Awesome clicks Raks

  2. very authentic and delicious..

  3. Awesome :) Reminds me of my mother :) She adds ghee in step 1

    1. It's a typo, updated, thanks

  4. Awesome!! Absolutely love and appreciate ur attempt to post videos and take ur blog to the next level. Keep rocking!!!

  5. Awesome!! Absolutely love and appreciate ur attempt to post videos and take ur blog to the next level. Keep rocking!!!

  6. I tried it yesterday was awesome so delicious. Thank u so much!!!!!

  7. Thank you so much!! All ur recipes are mouthwatering n da clear pictures invite us to try the recipes. U know I have tried most of ur Recipes and every thing came out really well. I'm ur very big. fan . And I'm very sorry Only now I'm posting a comment. Thank u raks keep rocking

  8. Dear raji can you post any recipe with mushrooms any type gravy or dry.... Plz

  9. this is so so nice and warm. love it.

  10. Today I tried this very yummy..thank you.


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