How it works
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PARAMANNAM (THE FOOD OF GOD) |
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| Preparation time ([days] hrs:min): |
00:15 |
| Cooking time ([days] hrs:min): |
00:25 |
| Number of servings: |
4 |
Paramannam -- a delicious dessert!
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This dish is prepared as an offering to God
in every home and temple of south India on
almost all festive occasions.
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| Suitable occasions: |
Sankranthi |
| List of ingredients: |
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| No. |
Ingredient |
Qty |
Measure |
Wt.(gms) |
| 1 |
Rice |
1/8 |
cup |
25.00 |
| 2 |
Milk |
0.38 |
cup |
75.00 |
| 3 |
Jaggery |
0.19 |
cup |
24.38 |
| 4 |
Cashew Nuts |
21/2 |
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|
| 5 |
Raisins (Seedless) |
1/4 |
fistful |
|
| 6 |
Cardamom (powder) |
1/8 |
teaspoon |
0.50 |
| 7 |
Clarified Butter(Ghee) |
1/2 |
tablespoon |
6.00 |
| Cooking procedure: |
Wash and soak rice in two cups of water for about fifteen
minutes.
In a small sauce pan, bring to boil half a cup of water and
crushed jaggery. Lower heat and slowly simmer until the
syrup is sticky (if a drop is taken between the thumb and
fore finger, it should feel sticky but not stretch out like
a thread). Remove from heat and keep aside.
In another sauce pan, bring milk to a boil. Drain water
from the rice and add to the milk. Lower heat to medium and
cook until the rice is done and the mixture looks thick.
Remove the sauce pan and allow to cool for a minute or two.
And now add the cooled jaggery syrup from the smaller sauce
pan. Stir well. Keep aside.
Now, in a small skillet heat clarified butter/ghee and when
hot, add cashew nuts. Fry for a minute or two until the
nuts change colour to pale brown. Add raisins and stir for
a minute.
Remove from heat and pour the contents of the above skillet
into the sauce pan containing rice mixture. Also, stir in
cardamom powder. Keep covered for two minutes.
Serve hot along with melted clarified butter on the side. |
| Any additional information: |
| Occasionally, when jaggery syrup is added to the rice
mixture, the milk splits. This could be because of two
reasons:
1.The jaggery is adulterated.
2.The rice mixture is too hot and when mixed with jaggery
syrup results in the milk splitting. Hence, it is advised
to add jaggery syrup to rice only after it has been allowed
to cool for a minute or so. |
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