Paramannam Prasadam for Indian Sweets 101
Recipe:
6 cups of milk
2 cups of cooked rice
1 cup of sugar/powdered jaggery or to taste
¼ cup of – golden raisins and cashews together, roasted in ghee
4 cardamom pods – seeds powdered
1 tablespoon of ghee
In a large, thick-bottomed saucepan, combine milk and sugar (or jaggery). Cook until sugar melts and milk thickens (just a little bit). Add cooked rice, cashews, golden raisins, cardamom powder and ghee. Mix thoroughly and cook on medium-low heat for about 15 minutes, stirring in-between, until the whole thing comes together. Turn off the heat. Keep it covered for few minutes. Paramannam further thickens on cooling. Serve warm or for a cool refreshing taste, refrigerate for about one hour.
Hi indira,
isn’t it north indian kheer?
Comment by abhi — August 4, 2006 @ 3:12 pm
I have always been fond of milk and cooked rice combination. As kids my mother used to give us ‘pal sadam’. Your version looks delicious with raisins and nuts.
Comment by Krithika — August 4, 2006 @ 3:12 pm
Is it? I don’t know Abhi.
This is my mother’s recipe. Usually we prepare it with jaggery but I am out of it so I made it with sugar for puja today.
Hi Krithika: Me too, I like it and but rarely prepare it here. My mothers version of jaggery, milk and rice cooked together tastes super good. She prepares it on every Friday during Sravanam.
Comment by Indira — August 4, 2006 @ 3:22 pm
actually my mom gave me this recepie, her’s is not this thick but everytime i cook it, it ends up as thick as you have shown in the picture.. but good na for once,i end up with something as delicious as your cooking..regards
Comment by abhi — August 4, 2006 @ 3:29 pm
Did you have varalakshmi pooja today?
It seems same as sweet pongal but it does not have the dal. This way is new to me. Is the taste (when made with jaggery) the same as pongal?
Comment by mika — August 4, 2006 @ 4:47 pm
Hi Indira!!!
I remember doing similar stuff for Pongal festival.My mom’s recipe incorporates uncooked rice,sugar,milk and extra garnishes like urs and the result is indeed rich and luscious!!Ur pic reminds me of that!!
Comment by BDSN — August 4, 2006 @ 5:24 pm
Hi Indira
i missed you very much today !! ! No kidding !! i was doing purnalu for the first time today referring to your recipe – i saw the pics solid balls but mine turned little bit soft and was pliable. I reallly wished I had your number— Then woke up mom-in-law middle of night for her and asked how to make it up and fixed it. purnalu came out fine 🙂
What about a hotline number eh? 😉
Cheers
Revathi
Comment by revathi — August 4, 2006 @ 5:38 pm
Hi Indira,
I prepared this today for varalakshmi pooja.But we use gaggry(bellam)insted of sugar in that.
I really want to try your undallu recipe for vinayalchavithi.Lets see how it will come and i will let u know about my experience with that.
Comment by laxmi — August 5, 2006 @ 12:07 am
Hello, Indira
how was u r varalakshmi vratam. I prepared Sweet pongal yesterday… Its taste was super but i got light yellow colour…
Thanks alot
Bye
Vijaya
Comment by Vijaya — August 5, 2006 @ 1:24 am
Hi Indira,
Paramannam looks yummy.
I made prasadam as “payasam” – varalakshmivratham .I will try this one day .
Happy Festival Season and hope to see more sweets .
Btw ,Tomotoes are very Fresh.
Vineela
Comment by vineela — August 5, 2006 @ 3:07 am
hi..Paramannam is my all time favourite dish.
What’s more you prepared for varalakshmi puja??
Comment by sudha — August 5, 2006 @ 8:49 am
Mika: Yep, I did.
Almost like sweet pongal, yes but without the dal.
BDSN: It is a traditional recipe, isn’t it?
Revathi: Purnalu, wow!
You mean like thanksgiving turkey hotline. “Hello emergency please, could you please help me with bobbatlu. My purnam is soggy.” Wouldn’t that be fun and useful.:)
Laxmi: If you try let me know how you like it. Thanks.
Vijaya: Good for you. May be the jaggery is different. Sometimes they have a light color.
Vineela: your semya payasam looks delicious.:)
Sudha: I didn’t do much this time. I cooked rice – from it I’ve prepared three items – paramannam, chitrannam and daddojanam. I kept it simple.:) How about you?
Comment by Indira — August 5, 2006 @ 7:07 pm
Hi, looks yummy pongal but different method.
Crispy chegodilu recipe?
Comment by bhanu — August 8, 2006 @ 1:06 am
Hi,
Love your recipes . We make sweet rice in the same way but there is a small difference . We put oil , jeera , cardamom , rasins and to this we add the rice and cook in water and milk and saffron (yellow color) in a pressure cooker . After the rice is done . We turn off the gas . We add sugar and the sugar melts . North indian SWEET RICE is ready .
Comment by Smita — October 3, 2006 @ 7:28 am
Hi Indira,
This website has become one stop for all my queries regarding Indian food especially south indian recipes.I love the photos and ur writing.Sending u best wishes to keep up this good work.You have mentioned in this recipe that milk and jaggery have to be boiled together.I have tried this and the milk separates (it forms small particles)and floats on the top.Do you have any idea,why this happens?
Comment by Ruchi — December 12, 2006 @ 2:18 pm
Cook the rice in milk for a very delicious and rick paravanam.
I always cook it with milk and it tastes very good.
Comment by sk — September 7, 2007 @ 9:57 am
HI indhira,
paramannam looks yummy
meeru sweet pongal with cobbari tho chesthae plz post cheyyandi
Comment by ramya — February 12, 2010 @ 3:47 pm
Hi,
This article taught me how to cook paramannam perfectly, I did it so many times n each time it turns out perfect. I feel a simple thanks r nt enough.. Sending a lot of appreciation n love..
Keep posting such lovely recipes…
Comment by Mrudula — September 4, 2010 @ 2:02 pm
Hi Indira,
Tried this recipe today. All these years was making with jaggery.Got bored and finally decided to give this a try. However,I missed reading cooked rice. Finally added uncooked rice to the milk and that turned out beautiful.Thanks.
Comment by deepti — May 8, 2012 @ 4:24 am