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- 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
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.
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.
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