Ingredients

• 1/2 cup (100-125 g) - rice
• 7-8 cups - full cream milk
• 2 tbsp - sabudana
• 1.5 cups - powdered jaggery (melted and sieved
• 3 tbsp - ghee
• 3 tbsp - cashewnuts, halved (optional)
• 2 tbsp - seedless raisins (optional)
• 1/2 tsp - powdered green cardamom

How to Make Andhra Paramannam

• Wash the rice and drain. Soak the rice in water for 30 minutes. Drain and set aside.
• Pour the milk in a heavy-based pan and boil. Lower the heat and simmer for 10-15 minutes until the quantity reduces by about one-third.
• Add sabudana and simmer for 10 minutes.
• Mix in the rice and simmer for at least 15-20 minutes or until tender.
• In another pan, mix the jaggery and 1/4 cup of water. Stir and cook until the jaggery dissolves.
• Strain the jaggery through a muslin cloth into the payasam.
• In the meantime, heat 1.5 tbsp of ghee in a frying pan over moderate heat and fry the cashew nuts golden. Drain and set aside.
• Pour the remaining ghee into a pan and fry the raisins until they puff up. Drain and set aside.
• Add the cashew nuts, raisins and powdered cardamom to the payasam. Simmer for 5 minutes.
• Serve hot or chilled.
• Recipe Courtesy: Niya's World