Paramannam

Name: Paramannam
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 litre Milk; 1/2 cup raw rice washed and drained; 1/2 cup grated jaggery; 1/4 tsp ground green cardamom; 1 tbsp fried cashewnuts and raisins for garnish ghee

Sreevani Macha @cook_12668801

#FIHRCookPadContest
South Indian rice Paayasam or bellam paramannam is prepared for almost all festivals and special occasions in south India. Most importantly it is offered as the naivedyam to god's during Pooja and then distributed among friends and relatives..

Sreevani Macha @cook_12668801

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Ingredients

30 minutes

4 servings

1 litreMilk
1/2 cupraw rice washed and drained
1/2 cupgrated jaggery
1/4 tspground green cardamom
1 tbspfried cashewnuts and raisins for garnish ghee

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Steps

30 minutes

1

Wash the rice and drain. Soak the rice in water for 30 minutes. Drain and set aside.Pour the milk in a heavy-based pan and boil. Lower the heat and simmer for 10-15 minutes until the quantity reduces by about one-third.
2

Mix in the rice and simmer for at least 15-20 minutes or until tender.In another pan, mix the jaggery and 1/4 cup of water. Stir and cook until the jaggery dissolves.Strain the jaggery through a muslin cloth into the payasam.
3

In the meantime, heat 1.5 tbsp of ghee in a frying pan over moderate heat and fry the cashew nuts golden. Drain and set aside.Pour the remaining ghee into a pan and fry the raisins until they puff up. Drain and set aside.
4

Add the cashew nuts, raisins and powdered cardamom to the payasam. Simmer for 5 minutes.Serve hot or chilled.