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ARISI PARUPPU PAYASAM WITH COCONUT MILK

ARISI PARUPPU PAYASAM WITH COCONUT MILK

Preethi Prasad
Rich and creamy Payasam /Kheer /Pudding perfect for any festive occasion.Very flavourful and addictive dessert.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine INDIAN CUISINE
Servings 4

Equipment

  • 1 Pressure Cooker
  • 1 Pan
  • 1 Spatula

Ingredients
  

  • 1/2 Cup Raw Rice
  • 1/4 Cup Moong Dal
  • 1/4 Cup Chana dal
  • 1 Can Condensed Milk
  • 200 ML Coconut Milk diluted
  • 3 Nos Green Cardamom Crushed
  • 3 Tbsp Ghee
  • 12 Nos Cashews broken into halves
  • 8 Nos Saffron Strands

Instructions
 

  • Soak Moong dal and channa dal for about 10 minutes.
  • Soak saffron strands in 1/4 cup milk.In a pressure cooker slightly roast the raw rice for the nice aroma .
  • Add moong dal and chana dal and pressure cook upto 3 whistles until the rice and dals are cooked.
    Channa dal should be cooked but firm.
  • Heat ghee in a pan . Add crushed green cardamom and the rice and dal mixture ,
  • Mix well and saute for a minute or two. Now add the coconut milk , condensed milk and mix well to combine . Add saffron soaked milk.
  • Bring it to boil and let it simmer for about 5 minutes on medium flame.
  • Turn off the heat.
  • In another pan heat ghee and roast the cashews until golden brown.
  • Pour this over the payasam . Serve warm or chilled as per your taste.
  • Enjoy........................

Notes

  1. You may roast Moong dal instead of soaking it.
  2. You can replace Coconut milk with full fat milk.
  3. You can use jaggery instead of condensed milk.
  4. You can add raisins and slivered almonds too along with cashews.
  5. Consume it within the same day or refrigerate as coconut milk is added.
Keyword FESTIVE DESSERT, FESTIVE RECIPE, FESTIVE SPECIAL, KHEER, PAYASAM, RICE AND LENTIL PUDDING, VEGETARIAN