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Paramanam (இனிப்புபொங்கல், పరమానం, चावलकी खीर)

Paramanam (இனிப்புபொங்கல், పరమానం, चावलकी खीर)is pure South Indian sweet usually served as prasadam on festivals in every home. It is simple yet a delicious as it has goodness of milk and jiggery.

Regional dish: Tamil Nadu; Andhra Pradesh; Kerala, Karnataka

Cuisine style: Tamil Nadu | Cooking Time 20 minutes | Take it as such | Type Sweet | Shelf Life : 1 day

Appx. Nutritional values: Calories (300Kcal), Carbohydrates (38 g) Protein (8 g), Fat (8 g).


  • 1 cup – Rice
  • 2 cups – Milk
  • 1 Cup – Water
  • 1/2 Cup – fresh grated coconut ( optional)
  • 2 Cups – Jaggery
  • 5 Tbsp. – Ghee
  • 3 Tbsp. Cashew nuts
  • 3 Cardamom pods


  1. Pressure cook the rice with water and milk very softly
  2. Now take deep bottomed pan and melt the jaggery by adding water into liquid form
  3. Once the jaggery melted add cooked rice and stir it properly to avoid lumps and let it cook for 5 mins.
  4. Take ghee in a pan and fry cashew nuts, and add all of it with ghee to paramanam.
  5. Finally finish it off with coconut and cardamom powder……serve it hot or cold


Other variants / Cuisine Style: 1. Sweet Pongal add with some chana dal , green gram dal. 2. Sweet pongal with sugar


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