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Rice pudding with coconut and other ingredients
Published On: 08 Feb 2013
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
Fry the cashew nuts and the grated coconut separately in ghee. Keep this aside.
Take a deep bottomed vessel, add two cups of water and the whole milk. Boil for five minutes and then add rice which is washed in water and drained clean before.
Allow the broth to cook on medium flame. When the rice is almost tender, add sugar and the condensed milk. Stir well. Add the grated coconut and mix well.
Add the remaining ghee and top the Paramannam with cashew nuts.
Serve hot. It is a festive delicacy.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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