Paramannam is a payasam that is prepared with rice, milk and sugar or jaggery. If we are using jiggery in the recipe we also call it Bellam Paramannam.
Paramannam is prepared during festivals and also offered to God as neivadyam. Traditionally, it was prepared with jaggery and then flavored with cardamom powder.
Rice 1 cup
Milk 2 cups
Water 1 cup
Jaggery grated 1 cup
Cardamom powder ¾ tsp
Ghee 2 tbsp
Cashew nuts 10
Procedure for preparing Paramannam:
- Wash rice 3 – 4 times and soak the rice in water for 15 minutes.
- Drain the water from the rice.
- In a heavy bottom pan, put milk, water and the drained rice and mix well and allow it to boil on high flame.
- Once it is boiled reduce the flame too low to medium. Add 1 tbsp of ghee and mix well. Cook covered and keep stirring occasionally so that it does not get burnt at the bottom.
- Once the rice is cooked add grated jaggery and stir well and cook for about 2 – 3 minutes. Add cardamom powder to the payasam. Put off the flame.
- Heat the remaining ghee in another pan, fry cashew nuts and raisins separately.
- Garnish the paramannam with fried cashew nuts and raisins and remaining ghee.
- Always add the grated jaggery after the rice is cooked so that it can be blend well.