Paramannam also known as rice payasam is a traditional South Indian pudding sweetened with rice, milk and jaggery. It is a festive dessert and is offered to the Hindu deities during puja and religious ceremonies.
For best results follow my detailed step-by-step photo instructions and tips.
4cupswhole milk (use cow milk if making for naivedyam)
½cuprice
½teaspoonground cardamom(4 green cardamoms)
¾ to 1cupjaggery or sugar or palm sugar (3/4 is moderately sweet)
½cupwater(to make syrup)
2tablespoonsGhee(use cow ghee if making for naivedyam)
10 to 15cashews(more if desired)
1 to 2tablespoonsweet raisins
How to make the recipe
Preparation
Wash rice several times and soak it in enough water until milk comes to a boil.
Pour milk to a rinsed heavy bottom pot. Bring it to a boil on a medium flame.
Make Jaggery Syrup
Add grated jaggery to a pan along with water. Boil on a medium flame until slightly thick and sticky. It doesn't need a string consistency but has to be sticky.
Keep this aside to cool completely.
How to Make Rice Payasam
When the milk comes to a boil, drain the water from the rice and add it here.
Cook until the rice grains are mushy and soft. Stir every 4 to 5 minutes during this process to avoid the milk solids from getting burnt at the bottom.
When the rice is soft cooked, gently mash some of the rice grains to thicken the payasam. Turn off the heat when it reaches a slightly thick yet of pouring consistency, (Check video)
Add cardamom powder. Filter the cooled jaggery syrup to the cooked rice. (If using clean jaggery you can add the gratings now. Stir well until dissolved.)
Fry nuts
Heat ghee in another small pan. Fry cashews till light golden, stir in the raisins & fry until they puff. Pour this all over the rice payasam.