Paramannamu Recipe

Ingredients

• Rice - 1 cup
• Chana Dal - 1tbsp
• Moong Dal - 1 tbsp
• Milk - 1 ltr
• Sugar - 1 cup
• Jaggery - 1 cup
• Dry Fruits - 1 cup
• Dry Coconut Slices - Few
• Ghee - 1/4 cup
• Elaichi -1/8 tsp
• Saffron - Few strands
• Pacha Karpooram - 1/2 a pinch

Preparation

1. Soak saffron in 1/4 cup of warm milk.
2. Fry dry fruits and dry coconut slices in half quantity of ghee.
3. Wash rice along with Chana Dal and Moong Dal, cook with a cup of water and a cup of milk on medium flame, stir now and then.
4. When grains almost cooked, add remaining milk and stir constantly.
5. When mixture thickens, Add sugar mix well, then add jaggery and blend Paramannamu.
6. Cook dish on low flame for another 5 min. and add remaining ghee, turn off the flame.
7. Add fried ingredients and Elaichi, Pacha Karpooram and saffron milk.Blend all.

Note - Paramannam will be in poring consistancy (not liquid).