Paravaannam - Rice Kheer/Payasam

Today is first Friday of Sravanamaasam. I made Paravaannam - Rice Kheer/Payasam. It's also called Annam Payasam or Paramannam. Whatever the name is...It's the most yummy and easiest sweet liked by everyone in my family. This is offered as Naivedyam to Perumal and Thayar during most of our festivals. Here is the recipe for my version of Paravaannam.

Ingredients:
100 gms Raw Rice
1 ltr Milk
3/4 Cup Grated Jaggery
3 Tbsp Ghee
1/2 Cup Nuts n Raisins
1 Tbsp Cardamom Powder

Paravaannam Ready for Naivedyam

Process:

1. Heat a Pressure Cooker, add 1 Tbsp Ghee and fry Nuts n Raisins and keep them aside. Add remaining Ghee, add washed Rice and fry till brown color stirring occasionally.
2. Add 3/4 ltr Milk to the Rice and bring to a boil on medium flame. Reduce the flame to low and cook up to 3 whistles.
3. Once the pressure is escaped, turn on the flame to low and add the remaining Milk. Bring it to boil by stirring occasionally and once the Milk is almost reduced to 1/4 turn off the flame and add grated Jaggery. Mix well and keep the flame on low and cook further till the jaggery completely melts.
4. Add Nuts n Raisins and Cardamom Powder and mix well.
5. Paravaannam - Rice Kheer/Payasam is ready to offer as Naivedyam. Serve hot or warm.

Paravaannam Ready to Serve

PS: To avoid Milk from splitting after adding Jaggery, add a pinch of Cooking Soda and mix well.

Happy Cooking!
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