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    Home » Amma » Paravannam (Paramannam/ Rice Pudding - Indian style)

    Paravannam (Paramannam/ Rice Pudding - Indian style)

    Published: Apr 4, 2013 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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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.

    Paravannam

    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 1 hr 10 mins
    Course: Dessert
    Cuisine: andhra
    Servings: 34 serving

    Ingredients

    • ½ cup Rice water - washed and soaked in for at least 30 minutes
    • 2½ 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)

    Instructions

    • Cook rice with 1½ - 2 cups of water in the pressure cooker.
    • Roast the nuts in 1tbsp ghee until golden. Keep aside until ready to use.
    • 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.
    • Add ground cardamom, mix well and turn off the heat.
    • Finally add the jaggery and sugar, mix well until they dissolve. Add the roasted nuts and serve warm, at room temperature or chilled.

    Notes

    Lets check out what my fellow marathoners have cooked today for BM# 27.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    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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    2 shares