![\"\"](\"\/mahanandi\/images\/paramannam\/sweetriceimagecopyrighted.jpg\")
\nParamannam Prasadam<\/em> for Indian Sweets 101<\/a><\/font><\/small><\/center><\/p>\n
Recipe:<\/strong><\/p>\n 6 cups of milk In a large, thick-bottomed saucepan, combine milk and sugar (or jaggery). Cook until sugar melts and milk thickens (just a little bit). Add cooked rice, cashews, golden raisins, cardamom powder and ghee. Mix thoroughly and cook on medium-low heat for about 15 minutes, stirring in-between, until the whole thing comes together. Turn off the heat. Keep it covered for few minutes. Paramannam<\/em> further thickens on cooling. Serve warm or for a cool refreshing taste, refrigerate for about one hour.<\/p>\n","protected":false},"excerpt":{"rendered":" Paramannam Prasadam for Indian Sweets 101 Recipe: 6 cups of milk 2 cups of cooked rice 1 cup of sugar\/powdered jaggery or to taste ¼ cup of – golden raisins and cashews together, roasted in ghee 4 cardamom pods – seeds powdered 1 tablespoon of ghee In a large, thick-bottomed saucepan, combine milk and sugar […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,7,62,118,145,106,59,109],"tags":[],"class_list":["post-553","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-rice","category-cashews","category-golden-raisins","category-indian-sweets-101","category-milk-2","category-festival-sweets","category-sona-masuri-rice"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=553"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/553\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 cups of cooked rice
\n1 cup of sugar\/powdered jaggery or to taste
\n¼ cup of – golden raisins and cashews together, roasted in ghee
\n4 cardamom pods – seeds powdered
\n1 tablespoon of ghee<\/p>\n