TASTY ARISI PARUPPU PAYASAM RECIPE

INGREDIENTS

• 1 cup equals 250 mL, 1 teaspoon equals 5 mL
• 1/2 cup uncooked rice /
• 1/4 cup moong dal 
• 1/4 cup chana dal 
• 3 cup water
• 2 cups milk 
• 11/2 Cup Jaggery
• 4 to 5 tablespoons Ghee / Homemade Ghee Recipe
• 10 Cashew 
• 10 Raisins  
• Cardamom  
• Few Strands Saffron 

INSTRUCTIONS

1. First, measure and prepare all of the ingredients. Soak a few strands of saffron in a small amount of heated milk.
2. In a pressure cooker, heat 2 tsp ghee, then add the cashews, raisins, cardamom, and sauté until brown.
3. In the same cooker, melt 2 tsp ghee and add the rice. Fry till it pops up and the color changes somewhat. Keep by your side.
4. 1 tsp ghee, then the moong dal and chana dal, and cook until a pleasant scent wafts. Pour 1 cup of milk and 1.5 cups of water over the rice and fried dal.
5. Mix everything and pressure cook for 5 to 6 whistles.
6. Using a potato masher, mash the rice and dal together.
7. Stir in the remaining 1 cup of milk and 1 cup of water. Meanwhile, combine 1.5 cups of jaggery and 1/2 cup of water in a small saucepan. Heat till the jaggery is totally dissolved; no string consistency is necessary.
8. To remove contaminants, strain the jaggery through a sieve. Cook for 3 minutes on low heat before adding the fried cashews, raisins, and cardamom.
9. Finally, add the saffron milk and thoroughly combine.
10. This Arisi Paruppu Payasam Recipe is perfect for the Tamil New Year.

NOTES

Tips for Rice Dal Kheer Recipe

1. Ghee roasting the rice and dal adds a lovely flavor. However, it can be used directly for a short version.
2. To make a creamy rice dal kheer, completely pressure cook the rice-dal and mash it.
3. Jaggery can be adjusted to taste. To remove contaminants, always filter the jaggery.
4. Although sugar can be substituted for jaggery, this Arisi Paruppu Payasam is usually made using jaggery exclusively.
5. Simmer the flame before adding the jaggery; otherwise, the payasam may curdle because it contains milk.
6. 1/2 cup coconut milk can be added towards the end for a great flavor.
7. The use of saffron threads is optional, although it adds a pleasant scent.
8. 3 to 4 cloves and a piece of mace can be toasted in ghee and added to the payasam for extra flavor.
9. Because this payasam thickens with time, thin it with warm milk before serving.