paramannam/sweet rice payasam/Biyyam payasam
Hi..
ingredients:-
Rice 1 cup
Milk 5 cups
sugar+ jagree 2 cups (half sugar and half jagree)
cashews and raisins (for garnishing)
Preparation:-
- soak rice in water for at least 2 hrs..
- 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.
- 3/4th cooking of rice enough..Off the flame when done…
- let it cool down for 10 minutes and add jagree+sugar..stir it well.
- Add a pinch of salt to taste more better.
- 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..
- Can be taken while hot..r even..but tastes good.
- While having this paramannam hot..have it with a spoon ghee on top..its very tasty..
Note:-
- Rice should be soaked in water for two hours because..it 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 stove..it should be milky..later it will come to nice consistency. (kastha gujju ga undali..mari podi podiladakudadhu)

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