Paramannam | Paravannam Recipe

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.

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.

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.

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.

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.

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.

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:

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Recipe Card

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

Cook ModePrevent 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

1x2x3x

• 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

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