Paramannam/Rice Pudding in instapot

From where I came from, Paramannam is one dish that is prepared as offering to God for almost all the festivals and rituals. This is the first dish that is made during gruhapravesam(house warming) as well. It has a divine taste which I am not sure comes from the dish itself or from the devotional feelings towards the God :). I made this divine offering in an instapot and it came out really good.


750ml Milk
1 cup water
1 cup rice
2 tbsp Tapioca/sabudhana/saggubiyyam
1 tbsp moong dal
1 cup jaggery finely grated
2 tbsp sugar
2 tbsp raisins
handful of cashews
2 tbsp ghee(more if preferred)
2 cardamom pods crushed

Turn on the instapot with saute mode on. Add milk, water and bring it to a boil. Add rice, saggubiyyam and moong dal. Close the lid and turn off the saute mode. Turn on pressure cooker mode, make sure the whistle in in sealing mode and set the timer to 4 minutes. Once the 4 minutes are up, turn off the instapot and let it sit for 1 minute. Manually release the pressure.
Meanwhile heat ghee and fry raisins and cashews. Set aside. Heat a pan and add 1/2 cup of water,  jaggery and sugar. Let the jaggery and sugar melt. Turn off the flame, add in crushed cardamoms and set it aside.
Once the pressure is off, open the lid of the instapot and add the jaggery mixture to the cooked rice. Give it a good mix. If the consistency is too thick add boiled milk to get the right consistency. Garnish with raisins and cashews and more ghee.
Paramannam is ready to be served.
My preference is to eat it cold. So I always pop it in the refrigerator before eating.
If you want to make it in a pressure cooker, the process is the same except for cook for a single whistle and let the pressure release naturally.


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