Saturday, September 22, 2007

Sweetened Rice

Paramannam





Ingredients:

Rice -1 cup
Sago or sabudana or Saggu biyyam-1 tablespoon
Gram dal or channa dal-1tablespoon
Water-1 and half cup
Milk-1and half cup
Ghee-2 tablespoons
Cashew nuts-5 coarsely pounded
Cardamom powder-1/2 teaspoon
Grated Jaggery-1/2 cup
Sugar-2 tablespoons

Method:


1. Heat milk and water in a heavy bottomed vessel on medium flame. Meanwhile wash and soak the rice, sago and channa dal in water.


2. When the milk starts to boil, reduce the flame and add the soaked rice, sago and channa dal.


3. Let the rice cook until it becomes soft and add the ghee.


4. Now mix the rice with jaggery, sugar and let it cook until the jaggery melts.


5. Add the cashew nut powder and cardamom powder and turn off the stove.


Note:
Don’t add the jaggery before the rice has cooked softly otherwise the milk will curdle. (sometimes jaggery contains salt).

6 comments:

Asha said...

Rice and jaggery sounds great!:))

Menu Today said...

Hi DM,
Adding sago is new idea. Will try to add this next time. Thanks for sharing this recipe.

Rohini's kitchen said...

This dish looks deicious! Know only sabudana payasam..Good idea. Thanks for sharing.

Daily Meals said...

Hi Asha and Menu Today,
Thanks a lot.

Hi Rohini,
Thanks for visiting my blog.

Latha Narasimhan said...

Nice recipe vijaya! also rice won't soften after adding jaggery!

Daily Meals said...

Yes, you are correct Latha.