Paramannam literally means the Ultimate Food (Param-Annam) or the food fit for gods. And it truly is.
You can make Paramannam (also called Paravannam) with Bellam (Jaggery or Gur) or with Panchadara (Sugar or Shakkar). Bellam Paramannam is a great favourite with my father and one of the many naivedyams offered during Navaratri.
- Rice – 1/2 Cup
- Full-fat Milk – 1 Cup
- Grated Jaggery – 1/4 Cup
- Ghee – 1 tbsp
- Cashews – 6 to 8
- Wash the rice thoroughly.
- To a large vessel, add rice and milk.
- Pressure cook for 3 to 4 whistles till the rice is well-cooked.
- When the pressure cooker has cooled, take the cooked rice out.
- Mash the rice lightly with a heavy ladle.
- Let the rice cool.
- In a heavy bottomed vessel, heat the ghee.
- Split and add the cashew pieces to the ghee.
- Fry the cashews till light brown.
- Add 1/4 Cup water to the ghee and cashews.
- Bring to a boil.
- Add the grated jaggery.
- Over medium heat, stir the jaggery continuously till it forms a thick syrup.
- Turn off the heat and let the jaggery syrup cool.
- When both the syrup and the rice are lukewarm, mix them together.
- Offer as naivedyam and enjoy as prasadam. 🙂
- Never add hot milk to jaggery syrup, or milk to hot jaggery syrup. The milk will curdle.
- The jaggery syrup should be “one string” consistency. To test:
- Dip a spoon in the jaggery syrup.
- Place the rounded side of the spoon on a flat plate.
- As you gently lift the spoon, the syrup should form a thin string.