Paramannam – This Paramannam is offered to devi in one of the 9 days of Navrathri /Dussehra festival. Combination of rice and jaggery makes it healthy and tasty prasadam for any pooja and festival. Adding banana provides distinct flavor to this sweet dish and also makes it healthy. This simple and easy paramannam/payasam is perfect to satiate your sweet tooth.

You may like other prasadam recipes:

• Sweet Coconut Powder Prashad|Sweet Kobbari Podi Prasadam
• Shakaannam|Sakannam | Mixed Vegetable Rice | Shakambari Prasadam
• Prasadam Nuvvula Pulihora/Prasadam Puliodarai
• Pesara Poornalu | Pesara Boorelu |Whole Moong Poornalu/Boorelu
• Paala Payasam | Paal/Pal Payasam | Rice Kheer | Payasannam

How to make Paramannam | Kerala Style Payasam

PREP TIME: 5 MINS  COOK TIME: 20 MINS  TOTAL TIME: 25 MINS  COURSE: DESSERTS/SWEETS  CUISINE:SOUTH INDIAN SERVINGS : 2-3

Ingredients

• rice – 1/4 cup
• jaggery, crushed or powdered – 1/4 cup
• grated fresh coconut – 1/4 cup
• banana – 1/2 – 1
• nuts
• lavanga/clove – 1
• elaichi/cardamom – 1
• ghee – 1-2 tsp

Instructions

1. Rinse rice and cook in a small sauce pan. For bigger quantities of rice, use cooker.
2. Cook rice till soft.
3. While rice is cooking, roast nuts in ghee, and pound lavanga and elaichi into a powder.
4. After the rice is cooked, add jaggery. Cook till the jaggery melts. (can also melt jaggery and add to rice).
5. Add banana, cut into small pieces.
6. Add grated coconut, nuts and lavanga powder.
7. Add water if needed to your desired consistency. Do not add milk.
8. Cook 2 more mins.
9. Garnish with nuts and coconut.

Tips

1. Water, banana, jaggery, ghee and coconut quantities can be adjusted.
2. Do not add milk.
3. You can also melt jaggery first and then add it to rice.

Step by step photo instructions

1. Rinse rice and cook in a small sauce pan. For bigger quantities of rice, use cooker.
2. Cook rice till soft.

3. While rice is cooking, roast nuts in ghee, and pound lavanga and elaichi into a powder.

4. After the rice is cooked, add jaggery. Cook till the jaggery melts.

5. Cut the banana into small pieces. Add this to rice and jaggery.

6. Add grated coconut, nuts and lavanga powder.

7. Add water if needed to your desired consistency. Do not add milk.

8. Cook 2 more mins.

9. Garnish with nuts and coconut.