Karnataka Temple Style Paramannam | Coconut Milk Rice and Moong Dal Payasam with Jaggery
Karnataka Temple Style Paramannam Karnataka Temple Style Paramannam is the sweet prasadam that is cooked with devotion and offered to God. When this sacred sweet is made with milk or coconut milk and offered as naivedyam, it is called paramannam, and since it is made with milk it is also known as payasam.
This temple style paramannam is made with roasted rice and moong dal, slow cooked in coconut milk and sweetened with deep, caramelised jaggery. A pinch of edible camphor and cardamom gives it that unmistakable temple prasadam aroma, and a ghee tempering of cloves, cashews and raisins finishes it beautifully. You can make this jaggery rice kheer with dairy milk as well, but for the true Karnataka temple style taste, coconut milk is what makes it special. It enhances both the flavour and the taste of this coconut milk payasam.
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Tips
Do not wash or soak the rice:
Use the rice straight from the pack so it roasts well with the moong dal.
Roast only on medium flame:
Roast the rice and moong dal until the rice turns white. This gives the paramannam a lovely nutty taste.
Keep the texture coarse:
Pulse the roasted rice and dal just 3-4 times. A coarse texture gives this Karnataka prasadam recipe its traditional feel.
Caramelise the jaggery:
Boil the jaggery syrup for 4-5 mins until it turns a deep caramel colour. This is where the rich flavour comes from. Always strain the syrup to remove impurities.
Use both coconut milk extracts:
Cook the rice and dal in the thinner second extract, and add the thick first extract only at the end. Turn off the flame right after adding it so the coconut milk does not split.
Go easy on the camphor:
Just 1 pinch of edible camphor is enough for that temple style fragrance. More will turn it bitter.
Prefer dairy milk?:
You can replace the coconut milk with dairy milk. For the authentic temple flavour, coconut milk is the best choice.
Karnataka Temple Style Paramannam | Coconut Milk Rice and Moong Dal Payasam with Jaggery - Recipe Video
Karnataka Temple Style Paramannam | Coconut Milk Rice and Moong Dal Payasam with Jaggery
Ingredients
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For the rice and moong dal:
- 1/2 cup rice (not washed and soaked)
- 1/2 cup moong dal
- 2.5 cup second extract coconut milk
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For the jaggery syrup:
- 1.5-2 cups jaggery
- 1/3 cup water
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For finishing:
- 1/4 tsp cardamom powder
- 1 pinch edible camphor powder
- 1/2 cup first extract coconut milk
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For the tempering:
- 2-3 tbsp ghee
- 2 cloves
- 3 tbsp cashews
- 2 tbsp raisins
Instructions
- Add 1/2 cup rice and 1/2 cup moong dal to a pan. Roast only on medium flame until the rice turns white. Transfer to a mixer jar and pulse 3-4 times to get a coarse texture.
- Add the coarse rice and dal mix to a cooker. Add 2.5 cups second extract coconut milk. Cover and pressure cook for 3 whistles on medium flame.
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Melt 1.5-2 cups jaggery with 1/3 cup water. Boil for 4-5 mins until it turns a deep caramel colour and flavour.
- Strain and pour the jaggery syrup into the cooked rice and dal.Combine and boil on medium-high flame.
- Add 1/4 tsp cardamom powder and 1 pinch edible camphor powder. Add 1/2 cup first extract coconut milk. Turn off the flame and combine well.
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Melt 2-3 tbsp ghee. Add 2 cloves and fry. Add 3 tbsp cashews and 2 tbsp raisins and fry well.
- Add the tempering to the paramannam and mix. Your Karnataka Temple Style Paramannam is ready. Offer it as prasadam and enjoy this coconut milk payasam warm.
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