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    Home » Festival » Paramannam

    Paramannam | Paravannam Recipe

    Published: Oct 4, 2022 by Pavani · Leave a Comment

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    Paramannam is a traditional South Indian rice pudding that is creamy and delicious. This version uses jaggery as sweetener and tastes earthy and amazing.

    I cook this Indian sweet rice in the pressure cooker and then simmer it in milk. Jaggery is stirred in at the very end. Ground cardamom adds a beautiful flavor to this rice kheer.

    Top view of a bowl with indian rice pudding.

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the recipe

    Rice pudding is probably the most popular dessert all over the world. In an Indian household, any special occasion like festival or birthday, is incomplete without a sweet dish. And kheer aka Indian rice pudding is a quintessential part of every celebration.

    Kheer has many names like pal or paal payasam in Tamil Nadu, paravannam in Andhra & Telangana. Even the recipe varies from region to region.

    My mom always makes paramannam recipe with jaggery. And that is what I do too. But you can use just sugar or a combination of both jaggery and sugar.

    Terracotta bowl with paramannam.

    This is a very simple and easy to make recipe. All you have to do is cook rice or annam until very soft and mushy. Then simmer it in milk until creamy and thick. Grated jaggery adds a lovely earthy sweetness to this rice pudding.

    Ghee roasted cashews and raisins add crunch and texture to the dish. Try this fool proof paramannam recipe and I am sure you will love it.

    Bowl with rice kheer and a spoon on the side.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make South Indian style rice pudding kheer:

    • Rice - I use sona masoori rice which is a medium grain with light flavor. You can use any medium or long grain rice.
    • Milk - either whole or 2% milk will give the best creamy texture. If you are vegan, use either coconut milk or unsweetened almond milk.
    • Jaggery - is the most traditional sweetener. But you can also use white granulated sugar, palm sugar, coconut sugar or light brown sugar.
    • Ghee
    • Ground cardamom.
    • Cashews, almonds and raisins.
    Ingredients needed, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make annam paramannam/ milk kheer:

    Soak rice in water for at least 10~15 minutes. Cook rice until very soft. I cook in the Instant Pot for 8 minutes on high pressure. You can also use a pressure cooker and cook for 2~3 whistles.

    In a medium size heavy bottom saucepan, melt ghee on medium heat. Add the chopped nuts and raisins and cook till they are golden. Remove into a bowl using a slotted spoon. Keep aside until ready to use.

    In the same pan, add milk and bring to a gentle boil. Stir in the cooked rice and lower the heat to medium-low flame. Cook, stirring occasionally, until the mixture thickens to the desired consistency.

    3 panel photo showing the simmering of milk and addition of cooked rice.

    Add ground cardamom, mix well and turn off the heat. Stir in jaggery and mix well until dissolved. Add the roasted nuts and serve warm, at room temperature or chilled.

    3 panel photo showing the addition of jaggery, cardamom and nuts to kheer.
    Spoon with paramannam topped with cashew.

    Expert Tips

    • I use sona masoori rice which is a medium grain with light flavor. You can use any medium or long grain rice.
    • Either whole or 2% milk will give the best creamy texture. I do not recommend using skim milk to make any kheer.
    • To make vegan kheer, use either coconut milk or unsweetened almond milk. Use a light flavored oil or vegan butter instead of ghee.
    • Jaggery is the most traditional sweetener for this recipe. But you can also use white granulated sugar, palm sugar, coconut sugar or light brown sugar.
    • Sweetness and the color of jaggery vary from brand to brand. So, your paravannam may look slightly lighter or darker than mine.
    • Kheer will thicken as it cools down. So adjust the consistency depending on when you are going to serve. You can some warm milk to loosen it just before serving.
    • If you are allergic or not a big fan of nuts, then simply omit them. We love the crunch they give to the dish. You can also substitute with other nuts, like walnuts, pecans etc.
    • Store leftover rice kheer in an airtight container for up to 3 days in the fridge.

    You might also like

    Here are few more kheer recipes that you might like:

    • Hand holding a spoon with seviyan kheer
      How to make Vegan Kheer using Almond Milk
    • Terracotta bowl with Mango kheer
      Bengali Aam ki Kheer Recipe
    • Grey bowl with Sago Kheer
      Easy Sago Kheer Recipe
    • Carrot Kheer
    Terracotta bowl with Indian rice pudding.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of a bowl with indian rice pudding.

    Paravannam

    Paramannam is a traditional South Indian rice pudding that is creamy and delicious. This version uses jaggery as sweetener and tastes earthy and amazing.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 1 hr 10 mins
    Course: Dessert
    Cuisine: andhra
    Servings: 6 servings

    Ingredients

    • ¼ cup Rice, rinsed and drained
    • 1 cup Water
    • 1 tablespoon Ghee
    • 2 tablespoons Chopped Cashews, almonds
    • 1 tablespoon Raisins
    • 2 cups Milk (2% or whole), plus more if needed
    • ½ cup Grated Jaggery
    • ½ teaspoon Ground Cardamom

    Instructions

    • Soak rice in water for at least 10~15 minutes. Cook rice until very soft. I cook in the Instant Pot for 8 minutes on high pressure. You can also use a pressure cooker and cook for 2~3 whistles.
    • In a medium size heavy bottom saucepan, melt ghee on medium heat. Add the chopped nuts and raisins and cook till they are golden. Remove into a bowl using a slotted spoon. Keep aside until ready to use.
    • In the same pan, add milk and bring to a gentle boil. Stir in the cooked rice and lower the heat to medium-low flame. Cook, stirring occasionally, until the mixture thickens to the desired consistency. Add ground cardamom, mix well and turn off the heat.
    • Stir in jaggery and mix well until dissolved. Add the roasted nuts and serve warm, at room temperature or chilled.

    Video

    Notes

    • I use sona masoori rice which is a medium grain with light flavor. You can use any medium or long grain rice.
    • Either whole or 2% milk will give the best creamy texture. I do not recommend using skim milk to make any kheer.
    • To make vegan kheer, use either coconut milk or unsweetened almond milk. Use a light flavored oil or vegan butter instead of ghee.
    • Jaggery is the most traditional sweetener for this recipe. But you can also use white granulated sugar, palm sugar, coconut sugar or light brown sugar.
    • Sweetness and the color of jaggery vary from brand to brand. So, your paravannam may look slightly lighter or darker than mine.
    • Kheer will thicken as it cools down. So adjust the consistency depending on when you are going to serve. You can some warm milk to loosen it just before serving.
    • If you are allergic or not a big fan of nuts, then simply omit them. We love the crunch they give to the dish. You can also substitute with other nuts, like walnuts, pecans etc.
    • Store leftover rice kheer in an airtight container for up to 3 days in the fridge.

    Nutrition

    Calories: 196kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 34mg | Potassium: 175mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 132IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Nalini's Kitchen

      April 04, 2013 at 11:41 pm

      Such an authentic preparation..looks awesome.Your props are so cute...

      Reply
    2. Sandhya Ramakrishnan

      April 05, 2013 at 1:52 am

      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 🙂

      Reply
    3. Priya Suresh

      April 05, 2013 at 5:06 am

      Omg, wat a fabulous spread, cant ask more.. Pudding looks super creamy and irresistible.

      Reply
    4. Savitha Ganesan

      April 05, 2013 at 6:11 am

      Simply love it.good looking pottery.

      Reply
    5. Gayathri's Cook Spot

      April 05, 2013 at 8:01 am

      The rice looks excellent. The way you have arranged is awesome...

      Reply
    6. Srivalli

      April 05, 2013 at 10:02 am

      Very beautiful pictures Pavani, so authentic and traditional setup..

      Reply
    7. Archana Potdar

      April 05, 2013 at 4:01 pm

      Looks yum. love your pics. They have me drooling.

      Reply
    8. Harini-Jaya Rupanagudi

      April 05, 2013 at 6:03 pm

      Love paramannam made in any way. Those terracotta pots are looking so cute!

      Reply
    9. vaishali sabnani

      April 06, 2013 at 1:53 am

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

      Reply
    10. The Pumpkin Farm

      April 07, 2013 at 4:28 pm

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

      Reply
    11. Suma Gandlur

      April 08, 2013 at 3:21 am

      Paramannam looks divine in those terracota cups. We too make it the same way but add coconut as well.

      Reply
    12. Manju

      April 09, 2013 at 4:34 am

      Perfect one. Love your pot.

      Reply
    13. Rajani S

      April 09, 2013 at 2:00 pm

      We make this with some variations. And yes, no function is complete without a kheer of some kind 🙂

      Reply
    14. preeti garg

      April 10, 2013 at 7:31 am

      Wow.. awesome nutty flavors.. Love the click

      Reply

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