August 11, 2011

Paramannam (Rice Kheer)

Ingredients:
Milk - 1 ltr
Basmati Rice - 50 - 75 gms
Jaggery - 200 gms
Cardamom powder - 1/2 tsp
Kishmish, Cashew nuts, almonds - 1/2 cup
Ghee - 1 tbsp


Method:

  • Crush jaggery into small pieces and add little water to it. Cook in low flame till jaggery dissolves in water and becomes little thick syrup. 
  • Heat ghee in pan and fry cashew nuts and kishmish for one minute. Keep aside.
  • Soak almonds in warm water for 15 minutes then remove skin and chop almonds into slices.
  • Wash and soak rice for 30 minutes.
  • Heat milk in thick bottom vessel, bring it to boil then add rice and cook till rice becomes very soft. Stir occasionally otherwise rice stick to the bottom of the vessel.
  • Add cardamom powder, dry fruits.
  • Add a pinch of baking soda to kheer so the milk should not curdle when jaggery syrup added.
  • Lastly add jaggery syrup and immediately remove from fire.

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