PARAMANNAM-RICE KHEER-SOUTH INDIA'S SWEET SECRET
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.
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.