Paramannam or Paravannam – Andhra Rice Kheer – Navaratri Special

It was when I was composing the post on Devi Navaratri Celebrations 2015 – Naivaedyam to Offer and Colours to Wear that I realised that I had not posted the recipe for Paramannam (or Paravannam). Here I am to set that right.

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.

Serves: 4

Soaking Time: 30 Minutes

Cooking Time: 30 Minutes

Ingredients

1. Rice – 2/3 Cup
2. Milk – 3/4 Litre
3. Sugar – 1 Cup
4. Green Cardamom – 4 to 5
5. Cashews – 4 to 6
6. Raisins or Kishmish – 12 to 16
7. Ghee – 1/2 tsp

Method to Make the Annam Paramannam

1. Wash the rice and soak it in 1.5 cups water for about 30 minutes.
2. Drain the water from the rice.
3. Peel and powder the green cardamom.
4. Boil the milk.
5. Add the rice to the boiling milk.
6. Stir well.
7. Over medium flame, cook till the rice is cooked. Stir every couple of minutes.
8. When the rice is cooked, turn the heat to low.
9. Add sugar and cardamom powder.
10. Mix well till the sugar is melted.
11. Turn off the heat.
12. Split the cashews.
13. In a ladle, heat the ghee.
14. Lightly fry the cashew pieces and the raisins.
15. Add the fried dry fruits to the Paramannam.
16. Mix well.
17. Offer as naivedyam and serve as prasadam.