Delicious and Authentic South Indian Paramannam Recipe

Ingredients

  • 1 cup of Rice
  • 1/2 cup of Moong Dal
  • 2 cups of Milk
  • 1 1/2 cups of Jaggery
  • 1/4 cup of Ghee
  • 2 tablespoons of Cashew Nuts
  • 2 tablespoons of Raisins
  • 1/2 teaspoon of Cardamom Powder
  • 1/4 teaspoon of Edible Camphor (optional)
  • A pinch of Salt

Steps and instructions

  1. Wash the rice and moong dal thoroughly and soak them in water for about 30 minutes.
  2. After soaking, drain the water. Add the rice and dal to a pressure cooker, along with 2 cups of water and a pinch of salt. Cook for 3-4 whistles on medium heat, then let the pressure release naturally.
  3. In a separate pan, melt the jaggery with a little water till it dissolves completely. Strain the jaggery syrup to remove any impurities.
  4. Heat ghee in a pan. Roast the cashew nuts and raisins till they turn golden brown. Remove from the pan and set aside.
  5. In the same pan, add the cooked rice and dal mixture. Mix well.
  6. Add the jaggery syrup to the rice mixture. Mix well to combine, then let it cook on low flame for about 5 minutes.
  7. Add milk to the rice mixture. Cook for another 5-10 minutes on medium heat, stirring occasionally, until the mixture thickens to a creamy consistency.
  8. Add the roasted cashews, raisins, cardamom powder, and edible camphor (if using). Mix well.
  9. Cook for another 1-2 minutes, then turn off the heat. Let the Paramannam cool down a bit before serving. It can be served warm or chilled, as per preference.

Tools for making

  • Pressure Cooker - Needed to cook the rice and dal.
  • Pan - Used to melt the jaggery, roast cashews and raisins, and cook the rice mixture.
  • Strainer - Used to strain the jaggery syrup and remove any impurities.
  • Spatula - Used for stirring and mixing the ingredients.
  • Measuring Cups - Needed to measure the rice, dal, milk, jaggery, and ghee.
  • Knife - Used for chopping ingredients if needed.
  • Cutting Board - Used as a surface for chopping ingredients.
  • Mixing Bowl - Used to mix the jaggery syrup, rice, and other ingredients.
  • Spoons - Used for stirring and serving the Paramannam.

Recipe variations

  • Adding a pinch of saffron strands to the milk for a fragrant and vibrant yellow color.
  • Replacing jaggery with brown sugar or white sugar for a different sweetness level.
  • Adding grated coconut to enhance the flavor and texture.
  • Incorporating sliced almonds or pistachios for added crunch.
  • Using a combination of different types of rice, such as basmati rice and short-grain rice, for a unique texture.
  • Adding a hint of rose water or kewra water for a floral aroma.
  • Including a teaspoon of freshly grated ginger for a subtle warmth and spiciness.
  • Replacing cow's milk with coconut milk or almond milk for a dairy-free version.
  • For a vegan option, replace ghee with coconut oil or any other plant-based oil.
  • Experimenting with different spices like cinnamon or nutmeg to add a twist to the flavor profile.

Recipe overview

Paramannam, also known as Bellam Paramannam, is a traditional South Indian sweet dish that is often prepared for festivals and special occasions. This rich and creamy dessert is made with rice, moong dal, jaggery, and ghee, with cardamom and edible camphor adding a unique flavour. The addition of toasted cashews and raisins gives it a delightful crunch. This recipe takes you through the process of making Paramannam step-by-step, making it easy even for beginners. Expect a decadent and satisfying dessert that will be a hit with everyone! Can be served warm or chilled based on your preference. Enjoy the process of making this special dish and the joy it brings when shared with loved ones.

Common questions

  1. How do I cook the rice and dal?
    You can cook the rice and dal together in a pressure cooker. Rinse them well and soak for 30 minutes. Then drain the water and add the rice and dal to the pressure cooker with 2 cups of water and a pinch of salt. Cook for 3-4 whistles on medium heat, and let the pressure release naturally.
  2. How do I make the jaggery syrup?
    To make the jaggery syrup, melt the jaggery with a little water in a pan until it dissolves completely. Then strain the syrup to remove any impurities.
  3. Do I need to roast the cashews and raisins separately?
    Yes, you need to roast the cashews and raisins separately. Heat ghee in a pan, add the cashews and raisins, and roast them until they turn golden brown. Then remove them from the pan and set aside.
  4. Can I use any type of milk for this recipe?
    Yes, you can use any type of milk you prefer - be it whole milk, low-fat milk, or even plant-based milk like almond milk or coconut milk.
  5. Is edible camphor necessary?
    No, edible camphor is optional. It adds a unique flavor but can be omitted if you don't have it or prefer not to use it.
  6. How should I serve Paramannam?
    Paramannam can be served warm or chilled, as per your preference. It can be enjoyed on its own or as a sweet accompaniment to a meal.

Serving dishes and utensils

  • Pressure Cooker - To cook the rice and moong dal
  • Pan - To melt the jaggery and roast the cashew nuts and raisins
  • Strainer - To strain the jaggery syrup and remove impurities
  • Stirring Spoon - To mix the ingredients while cooking
  • Measuring Cups - To measure the rice, dal, milk, and jaggery
  • Knife - To chop the cashew nuts (if needed)
  • Serving Bowl - To serve the Paramannam

Origin stories

Paramannam, also known as Payasam, is a delightful sweet dish that hails from the southern part of India. It's often served during festivals and special occasions, particularly in Andhra Pradesh and Telangana. The dish embodies the essence of Indian tradition where food isn't just to satiate hunger, but is a means to celebrate life. One interesting tradition associated with Paramannam is that it's offered as 'Naivedyam' (a food offering) to the deities during religious ceremonies before it is served to the people. The sweetness of the dish is said to signify the sweetness that comes with being in the direct presence of the divine, adding a spiritual experience to the simple act of eating.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.