Annam paramannam or rice payasam a South Indian sweet dish made with rice and jaggery. Creamy rice pudding made with jaggery and milk.

Annam paramannam, a rice recipe which is offered to the deity in every festival in Telugu states. Offering rice cooked along with milk and jaggery considered to be auspicious to the mother goddess in our culture. Add a spoonful of chana dal when offering to the deity and skip it when serving in ceremonies.

Rice Payasam, basically a slow cooked rice pudding. A South Indian style creamy textured payasam or rice pudding made mainly with only 3 ingredients, rice, jaggery and milk. Normally we do not add any dry fruits like cashew and kismis in it, but nowadays people are adding to get the flavour and taste.

Rice cooked in milk and add jaggery as sweetening agent. But most of the times the milk would turn into curdles as soon as we add jaggery into it. After so many trials and errors I could learn the way through which the milk won’t curdle. Today I would like to share that tip with you all. Follow the instructions to get perfect textured annam paramannam.

Steps to follow:

Rice: Cook rice in thick bottomed vessel with water and milk. Add milk and water in equal proportions. Cook rice till it becomes soft and mushy.
Jaggery: Melt jaggery before adding it into the rice.
Milk: Boil milk before hand. Add it to the rice and let it boil along with.
Nuts: Adding nuts like cashew nuts and kismis is only an option.

Significance of annam paramannam:

It symbolizes the abundance, purity and sweetness in life. Milk, jaggery and rice are auspicious ingredients in Hindu culture, offering them to the deity to invoke divine blessings for health, prosperity and well-being.

Check out for other festival recipes:

Now let us dive into the detailed recipe. Read the steps thoroughly and follow them to get a tasty annam paramannam.

Annam Paramannam | Rice Payasam | Rice payasam recipe

annam paramannam or rice payasam, Rice cooked with jaggery and milk is a slow cooked pudding. South Indian style creamy textured payasam or rice pudding made mainly with only 3 ingredients, rice, jaggery and milk, adding nuts is only optional.

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Prep Time 5

Cook Time 35

Total Time 40

Course Dessert, Sweets

Cuisine Andhra/Telangana, Indian

Servings 4

Ingredients

1/4 cup Rice
1/2 tbsp Chana Dal
1/2 tbsp Moong Dal
3/4 cup Jaggery
1/4 tbsp Cashew Nuts
1/4 tbsp Kismis
1 tsp Cardamom Powder
1/2 tbsp Ghee
1 and 1/2 cup Milk

Instructions

Chop cashew nuts.
In a pressure pan add rice, chana dal and moong dal.
Wash them thoroughly, add 1 part of water and 2 parts of milk.
For 1 portion of rice add 1:2 water and milk. i.e. we are using 1/4 cup rice so add 1/4 cup of water and 1/2 cup of milk.
We can cook it in a thick bottom pan also instead of pressure cooking.
But pressure cooking make the dish faster.
Pressure cook them for 4 to 5 whistles.
Once the cooker cools down, open the lid and mash the rice.
By mashing we make the rice mushy and juicy.
Add remaining portion of milk i.e. 1 cup of milk to it.
Cook the rice in a low flame till it turns more mushy and juicy.
A thin creamy layer should be formed on top of the rice.
Meanwhile in a thick bottomed kadai, add jaggery and 1/2 cup of water.
Let the jaggery melts completley and make thin syrup.
Keep it aside to cool down.
Once the rice is cooked completley to our desired consistency.
Keep it also aside to cool a bit.
Meanwhile, we can fry cashew and kismis.
Heat ghee in a kadai, add cashew nuts.
Fry them till they turn light golden brown.
Add kismis at this stage and fry thill they puff.
Add them to the above rice pudding.
Add cardamom powder and mix them wel.
Add jaggery syrup also to the rice and mix well.
Now again cook the rice on a low flame till it combines with jaggery.
Keep stirring and cook on a low flame for 3 to 5 minutes.
Transfer rice payasam into a serving bowl.
serve rice payasam warm.