Andhra Paramannam

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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