- Wash the rice well and add 1 cup milk to it. On medium heat, while stirring continuously, cook the mixture till the rice is soft and mashable. By this stage, the milk would have been absorbed almost completely. Set the cooked rice and milk mixture aside to cool. Let the mix cool till its lukewarm. In a heavy bottomed vessel, over medium heat, heat the ghee. Add the split cashews and stir-fry till they start to change colour. Add 1/4 cup water,and the grated jaggery. Mix well and let the jaggery melt. Cook till the syrup thickens a little. Let the jaggery syrup cool completely. Otherwise, the milk will curdle. To the jaggery syrup, add the cardamom powder and edible camphor, and mix well. Mix the cooled cooked rice and jaggery syrup and mix well. Serve Paramannam.
Paramannam
#myrecipe
By Radha Nelanti
Mar, 1st
586
Servings
4 persons
Cook Time
30 minutes
Ingredients
5
- 7
Ingredients
- Rice
- Milk
- Jaggery
- Ghee
- Cashew
- Camphor
- Cardamom powder
