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| Annam-Kobbari Parvanam (Rice and Coconut Kheer) |
"Annam parvanam might be the most common Naivedyam item in South India. I like to feature some extra flavor and richness to this traditional parvanam with the aid of including a few sparkling coconut to it. You can use sugar in place of jaggery, however I like the usage of a chunk of each. Feel free to experiment with this dessert. I want to serve this bloodless."
Ingredients :
- 1/3 cup rice
- three cups milk
- half cup fresh grated coconut
- half of cup white sugar
- 1/4 cup jaggery (palm sugar)
- 1/2 teaspoon ground cardamom
- 1 tablespoon ghee
- 2 tablespoons cashews
- 2 tablespoons raisins
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 1H50M |
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- Place the rice in a bowl and cowl with some inches of cold water; let soak for 1 hour. Drain in a sieve.
- Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook dinner until the rice is smooth and the aggregate is thick and creamy, 30 to 45 mins.
- Heat the ghee in a small skillet over medium warmness. Fry the cashews and raisins inside the ghee until the cashews are lightly browned and the raisins plump; stir the aggregate into the rice. Eat proper away, or better, relax in the fridge for some hours and serve. If the kheer receives too thick, thin it out with some milk.
Notes :
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