Arisi payasam / rice payasam for thai velli

Main Dish
6 servings
20 min
25 min
Very Easy


Number of serving: 6
Raw rice pounded to rawa - 1 ladle

Moong dhal - 1 teaspoon

Gram dhal - 1 teaspoon

Crushed jaggery - 2 ladles

Milk - 1/2 cup

Saffron - few strands

Pachai karpooram - 1/2 a pinch

Ghee - 1 teaspoon

Cashews - 6

Dry grapes - 6


  • In a heavy bottomed pan, dry roast rice & moong dhal separately till hot.
  • When the colour of the rice changes to white, switch off the stove and transfer to a vessel.
  • When slightly cool, pound to rawa. Pressure cook alongwith moong dhal and gram dhal for three whistles.
  • Add saffron to hot milk. Crush and dissolve jaggery in 1/4 cup of water, strain the impurities and add to the cooked rice dhal mixture.
  • Allow it to boil till the raw smell is diffused. Add the milk. Mix well.
  • Add pachaikarpooram and garnish with ghee fried cashews and kismis.


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