Ingredients
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4 tbsp Soaked raw Rice
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2 tbsp Lentil (moong dal)
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6 tbsp Jaggery powder
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3/4 tspn cardamom powder
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few cashew nut, raisins
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1 tbsp Sago pearls (Optional)
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1 tbsp Grated coconut
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3 tbsp Ghee
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around 1.5 to 2 cups Water(just one inch water above the rice level)
Directions
arisi paruppu payasam is more like a sweet Pongal recipe. This recipe is specially made on the day of tirukarthigai deepam. a festival celebrating the birth of Murugan and lighting up the oil lamps all around the house both in and out.
The main ingredients are very handful and easily available at our kitchen counter .
- In a pressure cooker add rice and dal and pressure cook to 2 whistles on medium flame.
- In a wide pan, melt the jaggery powder by adding just few spoonful of water and no need to strain if it is organic. Otherwise strain and set aside.
- In a wide chatty or kadai, add ghee and fry the cashew, raisins. Set them aside.
- In the same ghee add in the pressure cooked ingredients. pour the melted jaggery. bring it to a bubbling boil.
- Add the roasted dry fruits. garnish with some freshly grated fine coconut. While offering neivedhyam to God, it is advised to place a basil leaf on top considering it to be auspicious.
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