paramannam/sweet rice payasam/Biyyam payasam




Rice 1 cup

Milk 5 cups

sugar+ jagree 2 cups (half sugar and half jagree)

cashews and raisins (for garnishing)


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  1. soak rice in water for at least 2 hrs..
  2. Boil the milk in the vessel..when the milk comes to boil add the soaked rice with out water…let the rice cook well..while cooking if milk is not enough u can add sufficient water/milk to it…keep on stirring while its cooking to avoid the burning at the base.
  3. 3/4th cooking of rice enough..Off the flame when done…
  4. let it cool down for 10 minutes and add jagree+sugar..stir it well.
  5. Add a pinch of salt to taste more better.
  6. fry some cashews and raisins in a spoon of ghee and pour them on the top along with the remaining ghee in the frying pan..
  7. Can be taken while hot..r even..but tastes good.
  8. While having this paramannam hot..have it with a spoon ghee on top..its very tasty..


  • Rice should be soaked in water for two hours should cooked in milk not in water..soak if they r well soaked they will be cooked easily and soon.
  • Adding sugar + jagree in equal proportions give nice taste than adding only sugar or only jagree
  • Here no need to add two cups of sweet…add as much as u want..some eat less sweet..
  • jagree should be powdered so that it will melt easily in the cooked rice.
  • jagree should be added only after  10 minutes or so after offing the flame , because jagree when added to rice on hot..there is a  chance of jagree to loose its consistency (bellam virigi pothundi)
  • Rice should  be not cooked to soft because later will become like paste….#/4th cooking is enough because later it will be enough soft by absorbing the milk
  • when u off the should be milky..later it will come to nice consistency. (kastha gujju ga undali..mari podi podiladakudadhu)

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