Paramannam (Sweet Rice)

In honor of Sankranthi, the South Indian harvest festival, I made a rice porridge called paramannam which is typically served during this holiday using the rice that is harvested. My parents are both from farming families from villages in South India, so they have brought their tradition of celebrating Sankranthi with them after immigrating here. This dessert is what I look forward to year after year.

Ingredients
• 1 cup long grain rice
• ¼ cup mung dal (optional)
• ¼ teaspoon salt
• 1 ¾ cups water
• 6 cups hot whole milk
• 1 cup grated, packed jaggery (or light brown sugar)
• 1 teaspoon green cardamom seed powder
• ⅓ cup ghee
• ½ cup raw cashew nuts

Combine rice, dal, salt and water in a medium heavy bottomed saucepan (avoid using nonstick pan).

Alternative: If you can't make it to an Indian grocery store, eliminate the mung dal. It will still turn out just as good!

Bring it to a boil over medium high heat. Stir once.

Reduce heat to lowest setting, cover with the lid and simmer for 10-12 minutes or until almost all the water is absorbed.

Stir in milk and increase heat to medium high and bring it to a boil. Reduce heat to medium and simmer for 30-25 minutes or until rice is very soft, while stirring often.

Note: Jaggery is unprocessed cane sugar which can be found in Indian stores or Mexican supermarkets. 
 

Grate and stir in jaggery and cook for about 10 minutes until jaggery is thoroughly incorporated into the rice mixture. Stir in cardamom powder.

Alternative: Use light brown sugar instead of jaggery.

Meanwhile, in a small skillet, heat ghee over medium heat. Add cashews and fry until golden brown. 

Add fried cashews along with the ghee to the cooked rice and stir in. 

Serve warm.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.