Parupu Payasam / Rice Dhall Kheer / Payasam

This kind of payasam/kheer is popular in South India especially during festival days

Ingredients

• Raw rice - 1 measure
• Split yellow moong dhall- 1/2 measure
• Channa dhall - very little
• Coconut milk - 200 ml (I used ready made one)
• Crushed jaggery - 2 measures
• Water - 1/4 cup
• Ghee - 2 tablespoons
• Cashew pieces - 10 nos
• Coconut pieces - very little

Method

• Dry roast raw rice, moong dhall and channa dhall separately in a kadai

• Soak channa dhall in water for 20 minutes
• Meanwhile coarsely grind the rice.It should of rava/sooji consistency

• Pressure cook dhalls and rice rava for 3 whistles.The ratio of rice rava/dhall : water is 1:3
• Boil water and dissolve jaggery in it.Strain the jaggery syrup and add it to the cooked rice rava and dhall mixture

• Dilute 1/2 of coconut milk with 1 cup of water and add it to the mixture.Allow it to boil well
• Switch off the stove and add the remaining undiluted coconut milk
• Fry cashews and coconut in 1 tablespoon of ghee separately and add to the payasam

• Add the remaining ghee to the payasam and mix well
• Serve it hot