Parmannam

Preparation Time: 15 min
Cooking Time: 25 min
Servings: 12

Ingredients:

Rice 3/8 cup
Milk 1 cup
Jaggery 75g
Cashews 1/8 cup
Raisins 1/8 cup
Cardamom 3 pods
Butter 1 1/2 tbsp

Method:

1. Wash and soak rice in two cups of water for about fifteen minutes.
2. In a small sauce pan, bring to boil half a cup of water and crushed jaggery. Lower heat and slowly simmer until the syrup is sticky (if a drop is taken between the thumb and fore finger, it should feel sticky but not stretch out like a thread). Remove from heat and keep aside.
3. In another sauce pan, bring milk to a boil. Drain water from the rice and add to the milk. Lower heat to medium and cook until the rice is done and the mixture looks thick.
4. Remove the sauce pan and allow to cool for a minute or two. And now add the cooled jaggery syrup from the smaller sauce pan. Stir well. Keep aside.
   
5. Now, in a small skillet heat clarified butter/ghee and when hot, add cashew nuts. Fry for a minute or two until the nuts change color to pale brown. Add raisins and stir for a minute.
6. Remove from heat and pour the contents of the above skillet into the sauce pan containing rice mixture. Also, stir in cardamom powder. Keep covered for two minutes.