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Arisi paruppu payasam
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Arisi paruppu payasam

Traditional Jaggery payasam made using rice, moong dal and chana dal
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Festival recipes,, Sweet, Traditional sweet
Cuisine: Indian, South Indian
Keyword: Festival recipes, Navratri recipes, South Indian festival, sweets, tamil new year recipes
Servings: 3
Author: Jeyashri suresh



  • In a pan dry roast raw rice till it turns slight reddish color.
  • Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
  • Transfer the rice and dal to a vessel and add 2 cups of water.
  • Pressure cook this for 4-5 whistles.
  • Once the pressure is released, take out and mash it well.
  •  In a pan add 2 tsp ghee and add the cashewnuts.
  •   Roast this till golden brown.
  • In a pan add the jaggery and ½ cup water.
  • Melt the jaggery and once it is melted, filter this and add it to the mashed rice dal mixture.
  • Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
  • Mix well and let this cook for 5 minutes.
  • Add cardamom powder.
  • Switch off the pan and add ½ cup if thick coconut milk.
  • Mix well.
  • Add the roasted cashew nuts
  • Arisi paruppu payasam is ready.



  1. The payasam tends to thicken after it is cooled, so check the consistency accordingly.
    2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
    3. Arisi paruppu payasam tastes similar to sakkarai Pongal.