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.
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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.
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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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