Unlike the chakrapongali and the ksheerannam, this Annam paravannam is very easy to make. This traditional recipe is made for every festival in my home. This rice preparation is made with jaggery and uses very little of ghee and milk, so good for health. It is simple to make, yet delicious to eat.
INGREDIENTS
- Rice 3/4 cup
- Chana dal 2 Tsp
- Water 2 cups
- Milk 1/2 cup
- Jaggery 1 cup
- Ghee 1 Tsp
- Cardamom a pinch
- Nuts 2 Tsp( cashew, almonds, raisins)
Cook the rice and chana dal with water and milk together. Rice should be very soft, so adjust the water accordingly.
Now take the cooked rice, jaggery in a thick bottomed pan and cook on a medium flame until the jaggery mixes well with rice. The paravannam thicken within 15 minutes.
Fry the nuts in the ghee and add them to the paravannam. Add the cardamom also. Mix well and serve hot.
Remove the paravannam from fire when it is on the liquid side. Paravannam thickens as it cools down.
You can make it even more tastier by adding khoya or evaporated milk.
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