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.
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.