Cooking questions and answers

Invite friends
I want  answers   advisors   relevant links   my network

How it works
Register!          Forgot password?

All Cooking Advice
Unanswered Queries
FileAgent Document Exchange
Council Members
Advisor Rankings
Ammas Original Recipes
36,000 Recipes
Ammas Spice Database
Top Rated Advisors
NameAsk Me Rate (in AA$)
jyothi adiraj N/A
Renuka Rajendra Babu N/A
Sencan Topaloglu N/A
desti mona N/A
Amy Cohn N/A
Uzuri Maxwell N/A
Stephanie Roberts N/A
Preetha N N/A
La'Shonda Henderson N/A
marian cavazos N/A
More Advisors...

Home > Categories > Food and Beverages > Cooking > Ammas Recipes
Sell Buy


Send this recipe to someone special...
Preparation time ([days] hrs:min): 00:15
Cooking time ([days] hrs:min): 00:25
Number of servings: 4

Paramannam -- a delicious dessert!
This dish is prepared as an offering to God in every home and temple of south India on almost all festive occasions.
Suitable occasions: Sankranthi

List of ingredients: Calculate grocery list for multiple recipes
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    
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.


Privacy Policy
Terms & Conditions
Ask Agent™ Tech Support/Help
Contact Us
Advertising Program
About the Ask Agent™ technology
Affiliate Program
Celebrity Queries
Latest Updates

Get the latest queries and responses via  Add Ammas Gadget to your iGoogle
Important Disclaimer: This question and answer system is open to the public. The opinions expressed are those of their individual authors, as attributed beside each item of advice. Neither the authors nor the information they provide are endorsed by this website. We recommend using common sense, making your own inquiries, and, if necessary, seeking professional advice before relying on material generated on this site.

Copyright © 1998 - 2017
Powered by Ask Agent
Patents filed since 2001 -- Request Patent Numbers