Paramannam

Atraditional South Indian sweet dish made with rice, jaggery, milk and flavoured with cardamom powder. Usually served as a prasadam(offering to God) in festival times and many auspiciuos daysThere are many name in telugu for this traditional sweet rice.Paramannam,bellam paramannam,Annam payasam these all names goes to Andhra version of chekkarapogal.Amma made this delicious Paramannam for Sivaratri.Here is the recipe how she made it.

INGREDIENTS:--
Rice --- 1 cup
Moong dal --- 1/4 cup
Milk -- 2&1/2 cups +1 cup water
Jaggery --- 1&1/2 cup grated or you can use sugar also
Cashew nuts --- 10 broken
Raisins --- 15
Dry coconut pieces --- 1 tab sp (1/2 inch pieces)
Cardamom powder --- 1/2 tea sp
Ghee -- 1/4 cup
METHOD:---
1. Soak rice and dal in 1 cup water for half an hour.
2. In the meanwhile heat ghee in a frying pan add broken cashew nuts fry till golden remove and leave a side then fry raisins and coconut pieces one by one till golen remove and leave a side.
3. Add milk to the rice and dal mixture, cook till rice and dal became very soft and almost mashy.
4.Now add grated jaggery or sugar here I want to tell you about using jaggery in this recipe.Here in Andhrapredesh we get jaggery blocks means they mould the syrup in wodden moulds so there are very less chances of impurites.We add grated jaggery directly no need of making syrup and straining.
If you have a doubt then heat jaggery in 1/2 cup water cook till jaggery melts remove from heat and strain in to the other pan bring back to heat and boil till you get a sticy syrup approx.4-5 minutes remove from heat and let it cool then add to the cooked rice and dal mixture otherwise milk might split.
5.After ading the jaggery cook in a low heat till it reaches porridge like consistency and rice blend well with jaggery or sugar.
6. Remove from heat add fried cashew,raisins,coconut pieces along with ghee, cardamom powder mix well.
Serve warm or cold.
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