Arisi paruppu Payasam is an easy, rich payasam. Rice and dal cooked in milk turns flavorful.
Should I pulse rice for Rice Kheer?
I prefer using rice grits for Milk payasam. You can use store-bought rice grits and prepare paal payasam but I feel sauteeing rice in ghee makes payasam flavorful. Always pulse the rice. Avoid grinding as it might turn into rice powder. In between each pulse mix well so that all the rice is evenly pulsed
Should I saute moving dal
Yes, it helps for flavor. I would recommend doing that
Can I use white sugar for arisi paruppu payasam?
Yes, you can use any sugar of your choice. I prefer using jaggery. If you are using white sugar adjust the quantity of sugar.
Can I cook Paal payasam in instant mode?
You can cook in, “steam” mode for 12 minutes.
Can I use low-fat milk for payasam?
For the best Rice kheer always use whole-fat milk. You can use 2% milk but avoid 1% milk.
Should I use hot milk to prepare payasam?
Yes, hot milk is preferred. Cold milk might curdle
Will milk curdle if I cook after jaggery
If you filter jaggery and add milk, it might curdle See more Payasam recipes
Krishna Jayanthi recipes
Indian sweet recipes in TMF
Kerala based recipes in TMF
Milk-based recipes in TMF
Ingredients
Roast
1/4 cup rice Cardamom 2 tablespoon moong dal Jaggery water 3/4 cup jaggery 1/3 cup water
Payasam
4 + 3/4 cup milk 1/2 tablespoon ghee 8 cashews
how to arisi paruppu payasam with step-by-step pictures
add ghee and heat
roast rice and cardamom; cool and pulse
roast moong dal and transfer
Mix jaggery and water; prepare jaggery water
Boil milk and add moong dal
Cook till dal turns soft press
Add pulsed rice
Cover and cook till both rice and dal gets cooked
Add milk and boil
Filter and add jaggery water
Bring to a boil and turn off the stove
roast cashew in ghee and transfer
