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Thursday, January 14, 2016

Paramannam/ Rice Kheer/ Rice Pudding

Paramannam or Annam payasam is a very famous and traditional Andhra Sweet/dessert. There are several variations to the dish that is made pretty much everywhere in India but this particular recipe is from Andhra.
You can use any rice but the rice variety called chittimutyalu will make the dish taste heavenly. 

This is a dish that is made for festivals, puja for prasadam or you can just make it to satisfy your sweet tooth.

Preparation Time: 5 minutes 
Cook Time: 20 minutes 
Serves : 5-6

Rice : 3/4 cup
Jaggery: 1.5 cups 
Water : 1/4 cup 
Elachi/green cardamom: 3 powdered 
Milk : 1 liter
Ghee : 2 teaspoons 
Cashews: 3 teaspoons 


Wash and soak rice for 10 minutes.
Add milk to a vessel and bring it to a boil, add drained rice and stir well. 
Add water and jaggery to a pan and bring it to a boil. If the syrup is sticky turn off the stove. This should take 3-5 minutes.
Occasionally keep stirring the milk and rice until the rice is completely cooked. This should take about 18 minutes. 
Turn off the stove, add the sugar syrup and Elachi to the rice and mix well. 
Heat ghee in a pan and fry the cashews to golden brown.
Top the paramannam with cashews and serve hot or cold.

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