Saturday, February 2, 2008

Paramannam - Rice pudding

This is my first recipe on this blog :)

Paramannam/Annam Payasam is a traditional South Indian delicacy made on all festive occasions. Paramannam is a desert known to many cultures [1] all around the world. Paramannam is usually made with jaggery as the sweetener. Jaggery can also be substituted with sugar, like in my recipe. This is a simple and easy to cook dish.


Sona Masuri Rice - 1 cup
Pesara pappu (Moong Dal) - 1/2 cup
Milk (Whole Milk) - 6 Cups
Sugar - 1 1/2 cup
Ghee - 3 tbsp
Cardamom Pods - 3
Golden Raisins - 15
Cashews - 15

1. Wash rice and pesara pappu together and keep it aside.
2. Bring milk to boil in a deep non-stick pan on medium heat.
3. Add rice and pesara pappu in small portions to the boiling milk, (stir this mixture occasionally).
4. When the rice is very tender, add sugar, stir it till all the sugar dissolves. Now set the heat to medium-low.
5. In a small pan, heat ghee over medium heat and fry cashews. Then add raisins and fry them till the raisins puff up.
6. Add the ghee, fried cashews and fried raisins to the cooked rice.
7. Crush the cardamom pods and mix them thoroughly in paramannam.

Paramannam can be served hot or cold.
Serving size: 5


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