Rice kheer / annam payasam / paramannam


One of the most common desserts in festival menu – rice kheer ! Usually for devi puja in our home, jaggery based desserts are used as prasadam. To get more rich taste add little fresh cream. You can use sugar instead of jaggery. To garnish, you can add dry fruits of your choice. If you want to reduce jaggery/sugar content then you add fresh chopped dates (or figs) while boiling. I have described the traditional recipe.

Rice kheer / annam payasam / paramannam

Rice kheer / annam payasam / paramannam

Ingredients

  1. Rice  –  one-fourth cup
  2. Moong daal / pesarapappu  –  three tbsp
  3. Jaggery –  half cup
  4. Whole milk  –  two and half cups
  5. Cardamom powder  –   pinch
  6. Cashews, raisins, almonds   – two tbsp
  7. Ghee  –  two tsp

Procedure

Wash rice and moong daal in water and drain. Heat the milk in heavy bottom pan and let it come to boil. Reduce the flame to low, add rice and moong daal. On simmer or low flame, cook / boil until rice and moong daal is tender ( stir often). Add jaggery and cardamom powder. Keep stirring until jaggery melts and thickens. In another small pan, add ghee, cashews, almonds and raisins, fry until they are golden brown. Mix into kheer.

Quantity

Serves two to three

Time

25 mins

Expiry

One day

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