Paramannam is a traditional Indian recipe.Brown rice cooked with milk and added jaggery.
It is a kids friendly recipe.
This kind of Paramannam we usually make on Radha Sapthami. Radha Sapthami is an Indian festival. But you can make it at any time. Since it is so easy to make you can make it at any time.
It is a kids friendly recipe.
This kind of Paramannam we usually make on Radha Sapthami. Radha Sapthami is an Indian festival. But you can make it at any time. Since it is so easy to make you can make it at any time.
Ingredients
1 cup of brown rice soaked in water for 30 minutes.
1 cup of water
4 cups of milk
1-1 1/4 cup jaggery
5-6 cardamoms powdered
some cashews
some sliced almonds
some raisins
1 tsp ghee to fry nuts
1 tsp of ghee to add at the end
Preparation
Rinse the rice a couple of times and soak in water.
Fry the cashews, almonds and raisins in ghee till golden color and keep them aside.
Powder the jaggery and keep it aside.
Open the seeds from the cardamom pod and powder them coarsely. Keep them covered. So that they don't lose the flavor.
Procedure
Place a thick bottom pan on the stove top.
Add one cup of water to the pan and let it bubble.
When the water starts bubbling add 3 cups of milk and let it come to a boil.
When the milk starts boiling add rice to the milk, give a stir, cover and cook on low medium flame. Keep stirring for every 5 minutes.
Check the rice in between for doneness by pressing between your thumb and fore finger. If the rice is soft it is done. If not continue cooking.
When you notice that all the milk has been evaporated and the rice is not completely cooked add 1 or 2 more cups of milk (I added 1 more cup in this recipe. So altogether I used 4 cups of milk.).
When the rice is cooked, add jaggery to it. Give a stir and you may notice that it is getting thin after adding jaggery.
Add cardamom powder.
Add nuts and raisins.
Add 1 tsp of ghee and give a stir.
Flavorful, nutritious Paramannam is ready to be served.
Serve this as a side dish or as a dessert.
Helpful Tips
Use whole milk. 2% or 1% milk do not give good taste.
Cook this in a thick bottom pan on low medium flame to avoid burning on the bottom.
When you cover the lid, leave a little vent to avoid over flowing. If it is over flowing take the lid off.
Since the rice is cooked with milk instead of water, it will be little grainy. That is the characteristic of this paramannam.
Health Information
By using Whole grain brown rice, you will be getting more fiber and Vitamin B which is lacking in white rice.
By using natural milk or organic milk you will be avoiding antibiotics and growth hormones.
Use jaggery instead of white refined sugar. So you will be getting some nutrients from jaggery.
If you are more conscious about sweeteners, you may use stevia or agave nectar.
Please feel free to leave your comments and suggestions below.
You may also like
1 cup of brown rice soaked in water for 30 minutes.
1 cup of water
4 cups of milk
1-1 1/4 cup jaggery
5-6 cardamoms powdered
some cashews
some sliced almonds
some raisins
1 tsp ghee to fry nuts
1 tsp of ghee to add at the end
Preparation
Rinse the rice a couple of times and soak in water.
Fry the cashews, almonds and raisins in ghee till golden color and keep them aside.
Powder the jaggery and keep it aside.
Open the seeds from the cardamom pod and powder them coarsely. Keep them covered. So that they don't lose the flavor.
Procedure
Place a thick bottom pan on the stove top.
Add one cup of water to the pan and let it bubble.
When the water starts bubbling add 3 cups of milk and let it come to a boil.
When the milk starts boiling add rice to the milk, give a stir, cover and cook on low medium flame. Keep stirring for every 5 minutes.
Check the rice in between for doneness by pressing between your thumb and fore finger. If the rice is soft it is done. If not continue cooking.
When you notice that all the milk has been evaporated and the rice is not completely cooked add 1 or 2 more cups of milk (I added 1 more cup in this recipe. So altogether I used 4 cups of milk.).
When the rice is cooked, add jaggery to it. Give a stir and you may notice that it is getting thin after adding jaggery.
Add cardamom powder.
Add nuts and raisins.
Add 1 tsp of ghee and give a stir.
Flavorful, nutritious Paramannam is ready to be served.
Serve this as a side dish or as a dessert.
Helpful Tips
Use whole milk. 2% or 1% milk do not give good taste.
Cook this in a thick bottom pan on low medium flame to avoid burning on the bottom.
When you cover the lid, leave a little vent to avoid over flowing. If it is over flowing take the lid off.
Since the rice is cooked with milk instead of water, it will be little grainy. That is the characteristic of this paramannam.
Health Information
By using Whole grain brown rice, you will be getting more fiber and Vitamin B which is lacking in white rice.
By using natural milk or organic milk you will be avoiding antibiotics and growth hormones.
Use jaggery instead of white refined sugar. So you will be getting some nutrients from jaggery.
If you are more conscious about sweeteners, you may use stevia or agave nectar.
Please feel free to leave your comments and suggestions below.
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