Tuesday, September 6, 2011

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