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Blogging Marathon# 27: Week 1/ Day 4

Theme: Occasions – Birthday

Dish: Paravannam (paramannam/ Rice Pudding)

No occasion is complete without a sweet dish in any Indian household. Paravannam or Rice pudding is probably the most made sweet/ dessert on any special occasion. There are probably infinite variations to this dish and I’m sure each household has its own version of it depending on which state in India you are from.

It is a must however for birthdays. The first thing my mom would ask is if I made paravannam for any of my kids birthday, not the cake, not any other special dishes that are made. It’s this simple rice pudding that signifies the occasion along with new clothes to wear 🙂

My mom makes one version with just sugar and the second one with a combination of jaggery and sugar. I have the second version today. But my jaggery is very golden and didn’t change the color of the dish that much.

I cook the rice in the pressure cooker with a little more water than I usually use for regular rice, then cook it more in simmering milk until thick and creamy. Jaggery and sugar are added after turning off the heat because if added earlier there is a chance of milk curdling. If you don’t have jaggery or don’t like it, then simply use all sugar.

Print Recipe
Paravannam Yum
Paravannam
Course dessert
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Rice water - washed and soaked in for at least 30 minutes
  • cups Milk
  • ¼ cup Jaggery - (or more to taste)
  • 3 tbsps Sugar - (or to taste)
  • ½ tsp Cardamom Ground
  • 3 tbsps Dry fruits - (I used cashews, almonds and raisins)
Course dessert
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Rice water - washed and soaked in for at least 30 minutes
  • cups Milk
  • ¼ cup Jaggery - (or more to taste)
  • 3 tbsps Sugar - (or to taste)
  • ½ tsp Cardamom Ground
  • 3 tbsps Dry fruits - (I used cashews, almonds and raisins)
Paravannam
Instructions
  1. Cook rice with 1½ - 2 cups of water in the pressure cooker.
  2. Roast the nuts in 1tbsp ghee until golden. Keep aside until ready to use.
  3. Bring the milk to a simmer in a thick bottomed saucepan; add the cooked rice and cook on medium-low flame, stirring occasionally until the mixture thickens to the desired consistency.
  4. Add ground cardamom, mix well and turn off the heat.
  5. Finally add the jaggery and sugar, mix well until they dissolve. Add the roasted nuts and serve warm, at room temperature or chilled.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 27.

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14 thoughts on “Paravannam (Paramannam/ Rice Pudding – Indian style)”

  1. What a lovely presentation, pavani! I can’t take my eyes off your cute little pot! Anytime Paal payasam is my favorite desert :)Beautifully made 🙂

  2. We call this kheer and it happens to be one of the favorites among most house holds…like the addition of jaggery to it.

  3. love the way u presnet all ur dishes pavani, but this one tops it all, lovely recipe and lovely click

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