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Karnataka Temple Style Paramannam | Coconut Milk Rice and Moong Dal Payasam with Jaggery

Prasadam | vegetarian

Ingredients

  • 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
  • For the jaggery syrup:
  • 1.5-2 cups jaggery
  • 1/3 cup water
  • For finishing:
  • 1/4 tsp cardamom powder
  • 1 pinch edible camphor powder
  • 1/2 cup first extract coconut milk
  • For the tempering:
  • 2-3 tbsp ghee
  • 2 cloves
  • 3 tbsp cashews
  • 2 tbsp raisins

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Strain and pour the jaggery syrup into the cooked rice and dal.Combine and boil on medium-high flame.
  5. 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.
  6. Melt 2-3 tbsp ghee. Add 2 cloves and fry. Add 3 tbsp cashews and 2 tbsp raisins and fry well.
  7. 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.