Paravannam is simple rice kheer from Andhra Pradesh and a staple at all celebrations. While Pal Payasam has very little rice and a lot of milk which is boiled till it is reduced, Paravannam uses more rice and the milk is not reduced as much as in the case of Pal Payasam.
You can make this dish with jaggery (in which case it is called Bellam Parammannam) or with sugar. This is the version with sugar.
Soaking Time: 30 Minutes
Cooking Time: 30 Minutes
Rice – 2/3 Cup
Milk – 3/4 Litre
Sugar – 1 Cup
Green Cardamom – 4 to 5
Cashews – 4 to 6
Raisins or Kishmish – 12 to 16
Ghee – 1/2 tsp
Method to Make the Annam Paramannam
Wash the rice and soak it in 1.5 cups water for about 30 minutes.
Drain the water from the rice.
Peel and powder the green cardamom.
Boil the milk.
Add the rice to the boiling milk.
Over medium flame, cook till the rice is cooked. Stir every couple of minutes.
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.