Tuesday, June 12, 2007

Rice Pudding/Parvanam

This is my fastest, simplest way of whipping up an Indian sweet and this is the one and only Indian desert I think I have made so far.
Couple of things to note: The water and milk you use for this recipe should be at the same temperature. Try not to use warm milk with cold water.

I have 2 different sets in my family. One set likes the pudding cold and hard like an ice cream and the other likes it creamy and milky;).

So I make it hard to start with and for people who like it creamy, I just add warm milk towards the end.


Rice - 1 cup ( uncooked)
Jaggery or brown Sugar - 1 cup or as per your taste (if you want less sweet)
Cold Water - 2 cups
Cold Milk - 2 cups
Cardamom - 4 crushed
Cashews - 1/4 cup
Raisins - 1/4 cup
Butter - 4 Tbsp.


Wash rice and water and milk to it and bring to a boil. Reduce heat and cook on low till almost all the liquid is evaporated.

While that's getting done, add the jaggery and 1/2 cup to a cup of water in a microwave safe bowl and microwave it for 2 to 2.5 minutes or till all the sugars are melted. Strain and keep aside

Back to the rice:). Once the rice is cooked, add the jaggery syrup to it. Mix and let it rest.

Melt the butter in a saute pan. Add cardamom, cashews and raisins. Stir till cashews turn golden brown. Add this mixture to the rice pudding. Mix and serve.

1 comment:

Anonymous said...

I tried this. very yummy. my mother used cook for my birthday.