Kobbari Paramannam - Coconot Kheer - Andhra Telugu Sweets - Indian Mithai - Vegetarian Food


Enjoy to Cook & Serve --  Eat Fresh & Limited -- Exercise Regularly -- Stay Fit & Healthy

Gayatri Vantillu | గాయత్రి వంటిల్లు


-Leave your Suggestions & Queries



Read below the Text, Tips & Discussions before attempting the Recipe


Recent Announcements from Gayatrivantillu

  • Smart Search: Type the name of a Vegetable or an Ingredient in the above search box and find all relevant Recipes !!!
    Posted Apr 12, 2016, 8:37 AM by Gayatri Vantillu
Showing posts 1 - 1 of 1. View more »





Recipe Text


Ingredients:

    • Raw Rice - 125gms
    • Jaggery - 125gms
    • Milk - 75ml
    • Water - 100ml Or As Required
    • Coconut Milk - 850ml Or as required
    • Almonds – 6
    • Cashew Nut Pieces – 10
    • Raisins – 15
    • Ghee - 1Tbsp
    • Cardamoms – 3
    • Saffron Few Strands
    • Edible Camphor Small Piece


    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Preparations:

    Soak saffron in hot water. In a mortar & pestle, powder edible camphor and cardamom seeds. Take this powder into a plate and cover it till use to retain the aroma. Soak almonds in hot water for few minutes. Peel the almonds and slice them thinly. Take rice into a bowl and add water. Wash rice thoroughly and drain all the water.

    Method:

    Heat a pan and add 1Tbsp of ghee. When ghee is melted, add raisins and fry till they swell. Take the fried raisins into a plate and add cashew nut pieces. Fry the cashews till golden in color. Remove the cashew pieces and add washed rice to the remaining ghee. Fry rice till all moisture evaporates. Then add 100ml water and mix well. Cook the rice till three-fourths of water evaporates. Then add 75ml milk and mix well. Cover the pan and cook till all milk evaporates. This way rice gets cooked slowly. Remove the lid and mix once. Then add one-third of the coconut milk taken. Mix and cook covered till all coconut milk evaporates. Now add half of the remaining coconut milk and mix well. Cook covered till all the coconut milk evaporates. By now the rice is almost done. Add the remaining coconut milk and cook rice is fully done and reaches the required PAYASAM consistency. Add more coconut milk, if required, and cook till you get the right consistency. Once the consistency is reached, switch off the flame and add grated jaggery. Mix the jaggery well. The hot rice and coconut milk mixture will melt the jaggery. Cover the pan and keep it aside till all the jaggery is melted. Now add the saffron which is soaked in hot water, cardamom-edible camphor powder, some fried cashew nut pieces, some fried raisins and some thinly sliced almonds. Mix all well and transfer the KOBBARI PARAMANNAM to a serving bowl. Garnish with the remaining fried cashews and fried raisins and sliced almonds.

    Points to Notice:

    Cook this KOBBARI PARAMANNAM throughout only on low flame.

    Rice takes a longer time to cook in milk or coconut milk. So it is necessary to cook rice first in water to a particular level. For this we are cooking rice in just 100ml water. Then add milk followed by coconut milk.

    For easier version, cook rice in a pressure cooker with milk and water. But use a deep vessel as milk spills when cooked in pressure cooker.

    Here for me 850ml of coconut milk was sufficient to make this PARAMANNAM. To get the right consistency more coconut milk may be added.

    Edible camphor has a nice aroma—so it is advisable to make the powder of cardamom and edible camphor just before adding to the PARAMANNAM to retain the nice aroma.

    It is easier to peel the skins of almonds when soaked in hot water for a while.

    Keep an eye while cooking the PARAMANNAM—if the milk evaporates the mixture will start burning from the bottom.

    Unlike the regular PAYASAM made with milk this PARAMANNAM has a unique taste of coconut milk.


    Enjoy !!!!!!!!!!!!!!


    80 Recipes you may also like to watch
       
     


    Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!

    If you too have a recipe to share, click here to submit


    Our Earlier discussions on the Blog
     
    Your Earlier comments on the Blog
     
    chidambari said...

    Dear Gayatri garu

    Thankyou so much for posting recipes in advance for Vinayaka Chaturdhi . I know adding grated cocunut in payasam but using cocunut milk is new to me.As you said this payasam will be light than milk payasam,definitely i will try on the festival day and give u my feed back.

    thanks
    chidambari

    August 19, 2009 11:24 AM

    AnonymousAnonymous said...

    Gayitru garu,

    Almost daily oka sari ayina mee site chusthanu (vanta chese mundu...). Coocking meda interest vachettu chesaru naku, because your recipies are so easy to make and very tasty. Vinayaka chavithy specials chusanu, can you please show us how to make 'Pala undrallu'. Thank you very much.

    Thanks,
    Kety.

    August 20, 2009 8:34 PM

    Delete
    BloggerRAMA SUBRAHMANYAM said...

    Wishing the Vantillu a very happy birthday in advance.

    Rama Subrahmanyam
    Neyveli

    August 21, 2009 1:36 PM

    Delete
    Anonymous
    Bloggerbnrao said...

    your recipes would be doubly enjoyable if you too are visible in it,otherwise they sound a bit impersonal and that makes all the difference between your and sanjay tummas,especially when we already know you have quite a presentable profile!

    August 21, 2009 9:23 PM

    Delete
    Anonymouschidambari said...

    Dear Gayatri garu

    Congratulations to you. Many Many more happy returns of the day to Gayatri vantillu.com. With the grace of Lord Ganesha Gayatrivantillu.com will be the number one site in vegetarian cooking in the coming days.

    Today i made Kobbari Paramannam. My family members enjoyed it.Adding cocunut milk in the paramannam gave a nice taste. One more variety of paramannam added in my collection. Thanks a lot Gayatri garu.

    August 23, 2009 7:39 PM

    Chinns said...

    Gayatri garu,
    Forgot to mention that I showed your website to my dad (who is 63yrs old)and he was appreciating your good work. Infact he was saying that your presentation is great and if you had your own show on TV lot of women at home who dont have internet access would also benefit.
    Just thought I must pass on his compliments about you :)

    August 14, 2009 1:04 AM

    Anonymous said...

    Hi,

    I am enjoying your recipes narrated in telugu. I am missing such pure language...

    Can you post recipes for vankaya ava pettina koora and kakinada kaja?

    Thanks,
    Maddy.

    August 15, 2009 11:54 AM

    Delete
    AnonymousAnonymous said...

    Hello Gayatri Garu,

    Mee recipes ani chala bagunayee andi. Thankyou for maintaining a site like this. ee mee website valla vanta raka poiyena mee recipes follow ayee intifood chesukone tinagalugu thunamu. Thankyou once again for your efforts in help people with such an tasty information on your website.

    Thank you for all your recipees,
    Neel.

    August 17, 2009 10:27 PM

    Delete
    AnonymousAnonymous said...

    Hello Gayatri,

    Your dishes are so yummy and i like the way you show the method to prepare the dishes.

    Its very easy for those who are new to kitchen like me.

    Any way Thank You so much.

    Waiting for more non-veg recipes from you..
    Uma.

    August 18, 2009 12:16 AM


    AnonymousMilly said...

    Hi Ms. Gayatri,
    can you please post a recipe for payasam and bobbatlu.
    Also do you have a recipe for sweet rice.

    July 6, 2009 8:13 PM

    Delete
    Anonymousmilly said...

    HI Ms. Gayatri,
    My son has a poor appetite and will not eat anything other than noodles.
    Please suggest some simple dishes for children.
    Thanks

    July 6, 2009 8:14 PM

    Your emails to gayatri@gayatrivantillu.com
     
    Click here to see YouTube Comments
     



    Comments