Paramannam/Kheer Receipe

Paramannam, whenever I see the paramnnam I can't stop myself to eat. I frequently make paramannam because it is easier, simpler and takes less time to make. We, the Andhra people offers paramannam as prasadam to god in every festival.  cow milk and jaggery makes the paramannam appetizing, the flavours of cardamom and ghee makes much tastier. 


Cooking time:   28 mts
 Serve:               10

Main Ingrdients

Basmati Rice 125 gms

Other Ingredients

Milk                                 750 gms
Jaggery (crushed) 250 gms 
Salt                                  a pinch 
Kaju                               8 no.s

Cardamom (powdered)     3 nos.
Ghee                               2 tsps

Method

* Soak rice in 2 cups of water for 20 mts.
* Drain the water and apply 1 tsp of ghee to the soaked rice.
* In a deep vessel pour the rice and 650 gms of water, put on the stove in the medium flame, stir            occasionally boil untill the rice cooked.
* Add raw milk to the rice cook the paramannam till gets thicken.
* Turn off the flame add jaggery mix well cover it for 5 mts.
* After 5 mts boil it for another 5 to 7 mts in lower flame.
* Add kaju, cardamom powder, salt and ghee . Your paramannam  is ready.