Fry Moong Dal and Bengal Gram Separately until they get fragrant and slightly brown. Allow it to cool.
Wash them twice under running water and add it to the pressure cooker pan.
Wash Rice twice under running tap water and add it to the same pan.
To 1 Cup of Rice + Dal Mix add 21/2 Cups of Water. Pressure Cook until done. I would have given approximately 5 whistles.
Allow the pressure to release by itself.
In a separate deep pan that can accommodate all the Payasam, add 1/4 Cup of Hot water followed by the addition of Jaggery. Allow the Jaggery Mixture to melt nicely and boil until a light frothy layer appears.
To this Jaggery Mixture, add the Cooked Rice + Dal Mixture ( Arisi Paruppu). Once they blend well, add 11/2 Cup of Whole Milk.
Allow the Whole Payasam Mixture to boil. This process will take about 5 minutes. Turn off the flame and add cardamom powder.
In a small pan, melt ghee and add the broken cashew nuts. Fry them in low flat until light brown color is achieved. Turn off the flame and add all the ghee song with cashew nuts to the prepared Arisi Parup Paysam.
After the Naivedyam,
serve this traditional Arisi Paruppu Payasam along with main meal or just on its own.
Payasam thickens after it cools down. Reserve 1/2 Cup of Milk if you enjoy it as a drink and add it at the time of serving.