The way I make Paramaannam is probably the most unusual way. It is usually made by boiling milk and rice together or cooking rice in milk then adding the melted jaggary.
I boil milk in the microwave, melt the jaggary on the stovetop, cook rice in the rice cooker, and fry the kaaju and kismis (cashew and raisins) in a different pot. Look like I do all types of cooking just for one dish :). In the end it does turn out good.
Many people make this without any kind of daal in it. But in my house we have always made it with channa daal and I continue the tradition. Not only channa daal but also moong daal can be used.
I have made it less and just enough sweet to my taste. You can adjust that by adding more jaggary.
1 cup cooked rice
1 cup grated jaggary
1 cup milk
1/4 cup channa daal (soak in warm water for 1/2 hour)
1/2 tsp elaichi powder (cardamom)
1/4 cup cashews and raisins
1-2 tbsp ghee
Soak channa daal in warm water for 1/2 hour.
Cook rice. Grate the jaggary. Boil milk.
In a pot add some water and boil the channa for few minutes only until they get cooked. They shouldn't become flat when you press them between your fingers.
Now add the jaggary and let it melt down and come to a boil. Add very little water if required.
Next add the cooked rice and elaichi and mix well. Then stir in the milk and let it come together.
In a different pan, saute the cashews and raisins till they get brown.
Add the cashews and raisins and mix well and remove from heat.
Serve it hot or warm with ghee. People eat it with plain daal on the side too. Enjoy!!!
Prep time: It can be done in less than 20 min, if you have everything ready.