A Festive Treat: Paramannam (Rice Kheer) – South India’s Sweet Secret

Introduction:

Paramannam, also known as Annam Payasam or Rice Kheer, is a traditional South Indian rice pudding that is often prepared during festivals and special occasions. The word “Paramannam” is derived from Sanskrit, where “Param” means the ultimate or supreme, and “Annam” means rice. This delicious dessert is known for its rich and creamy texture, sweetened with jaggery or sugar and flavored with cardamom.

This is known for its rich and creamy texture, sweetened with the natural sweetness of jaggery. The addition of cardamom and garnished nuts enhances its flavor. Adjust the quantity of jaggery based on your sweetness preference. It’s a delightful dessert that is often made during festivals like Sankranti, Diwali, Dusshera, Varalakshmi Vratam, Ugadi and other festivals too.

It is not only a delicious dessert but also holds cultural significance in many South Indian households. It’s often prepared during festivals like Ugadi and other auspicious occasions, symbolizing sweetness and prosperity. The dish embodies the essence of traditional South Indian cuisine, blending simple ingredients into a delightful and comforting dessert.

Here is the Key Points for Paramannam Recipe:

Here’s an overview of this delightful dish:

Key Ingredients:

1. Rice: Typically, a short-grain rice variety is used to give the pudding a creamy consistency.
2. Milk: Full-fat milk is commonly used to add richness to the dish.
3. Jaggery or Sugar: Jaggery is often preferred for its distinct flavor and health benefits, but sugar can be used as an alternative.
4. Ghee (Clarified Butter): Used for roasting nuts and adding a rich flavor to the dish.
5. Cardamom Powder: Adds a warm and aromatic flavor to the Paramannam.
6. Nuts and Raisins: Cashews and raisins are commonly used for garnishing, providing a delightful crunch.

Cooking Process:

1. Cooking Rice:
   • Wash and cook the rice until it’s soft and fully cooked.
2. Jaggery Syrup:
   • Melt jaggery with a little water to make a syrup. Strain it to remove any impurities.
3. Mixing Rice and Jaggery Syrup:
   • Combine the cooked rice with the jaggery syrup, ensuring the rice is well-coated.
4. Adding Milk:
   • Pour in the milk and cook the mixture on low heat until it thickens. Stir continuously to prevent sticking.
5. Flavoring with Cardamom:
   • Add cardamom powder for a delightful aroma and flavor.
6. Garnishing:
   • In a separate pan, fry cashews and raisins in ghee until golden brown. Add them to the Paramannam for texture.
7. Serving:
   • Serve Paramannam warm or chilled, either as a standalone dessert or as part of a festive meal.

Variations:

• Some recipes include grated coconut for an added layer of flavor.
• Depending on regional variations, some might use a specific type of rice or vary the ratio of milk to rice.

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PARAMANNAM-RICE KHEER-SOUTH INDIA’S SWEET SECRET

thefusionliving.com

Paramannam, it is a traditional South Indian sweet dish, especially popular in Andhra Pradesh. Paramannam is a rice pudding made with rice, milk, jaggery, and flavored with cardamom. It is often prepared during festivals and special occasions.

Print Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Indian

Servings 4

Equipment

• Copper Vessel

Ingredients

  

• Rice: 1 cup
• Milk: 4 cups
• Jaggery: 1 cup adjust to taste
• 2-3 tbsp Ghee clarified butter
• Cardamom Powder: 1/2 teaspoon
• Cashews and Raisins: For garnish (optional)

Instructions

 

Cook Rice:

• Wash the rice thoroughly. Cook the rice until it’s soft and fully cooked. You can use a rice cooker or cook it on the stovetop.

Prepare Jaggery Syrup:

• In a separate pan, melt jaggery with a little water to make a syrup. Strain the syrup to remove any impurities.

Mix Rice and Jaggery Syrup:

• Add the cooked rice to the jaggery syrup. Mix well, ensuring that the rice is evenly coated with the jaggery.

Add Milk:

• Pour in the milk and cook the mixture on low heat. Stir continuously to prevent sticking and to achieve a smooth consistency.

Flavor with Cardamom:

• Once the mixture thickens, add cardamom powder for a delightful flavor. Continue to cook until it reaches a pudding-like consistency.

Garnish:

• In a separate pan, heat ghee. Fry cashews and raisins until they turn golden brown. Add them to the Paramannam for a crunchy texture.

Serve:

• Serve Paramannam warm or at room temperature. Enjoy this traditional South Indian rice pudding during festivals or special occasions.

Notes

Note: Adjust the quantity of jaggery according to your sweetness preference. Paramannam is known for its rich and creamy texture, combining the goodness of rice, milk, and the natural sweetness of jaggery.

Keyword paramannam, Rice Kheer

Nutrition:

The nutritional content of Paramannam can vary based on specific ingredients and proportions used in a particular recipe. Below is a general overview of the nutritional components considering common ingredients. Keep in mind that these are approximate values and can vary based on specific recipes and serving sizes:

Nutritional Content per Serving (Approximations):

Key Nutritional Components:

1. Rice:
   • Carbohydrates for energy.
   • Minimal protein and fat.
2. Milk:
   • Protein for muscle health.
   • Calcium for bone health.
   • Healthy fats.
3. Jaggery or Sugar:
   • Provides sweetness. 88uy
   • Calories from carbohydrates.
4. Ghee:
   • Adds healthy fats and flavor.
5. Nuts and Raisins:
   • Protein and healthy fats.
   • Various vitamins and minerals.

Health Considerations:

• Jaggery vs. Sugar: Jaggery is often chosen for its potential health benefits, including vitamins and minerals. However, it’s high in calories and should be consumed in moderation.
• Ghee: While ghee adds richness to the dish, it is also high in saturated fats. Moderation is key.
• Nutritional Variation: The addition of nuts and raisins provides additional nutrients, including healthy fats and certain vitamins and minerals.

Customization:

The nutritional profile can be adjusted by making small changes to the recipe. For example, using low-fat milk, reducing the amount of sugar or jaggery, and moderating the use of ghee can make the dish lower in calories and fats.

Remember, nutritional values can vary, and for precise information, it’s best to calculate based on the specific ingredients and quantities used in your recipe.