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| Paramannam |
Ingredients
Sona masoori rice - 1 cup
Water - 1 cup
Milk - 4 cups
Powdered jaggery - 1 & 1/2 cups
( make sure your jaggery is clean without any impurities)
Crushed cardamom - 8
Edible camphor - a pinch ( optional)
Ghee - 4 tbsp
Fried raisins and cashew nut - 1 tbsp each ( optional)
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| Paramannam |
Add washed rice , milk and water into a pressure cook and cook the rice till soft.
Cool and open the lid add the jaggery and in low flame give a quick mix till jaggery is dissolved.
Switch off the stove and add the cardamom powder, ghee and nuts, mix well and enjoy hot!
Note:
a) This prasadam is served to Lord Surya the Sun god on Ratha saptami.festival.
b) When serving the prasadam to the god nuts are not added.
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This Paramannam (Rice Payasam) recipe offers a classic and authentic way to prepare rich, creamy rice kheer with jaggery, cardamom, and ghee—perfect for festive occasions or as a comforting dessert. The clear method and traditional touches make it both inviting and easy to follow.
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