ANNAM PARAVANNAM
Annam paravannam as I hear the very name I remember the good olden days when my mother used to prepare it every friday as naivedyam for her favourite Goddess. But eventually I began preparing it for every auspicious day. As we know Radhasaptami a very auspicious day on which we boil milk and prepare paravannam and eat it in chikkudu leaves a traditional custom after offering it to SUN GOD.
Beyond all this we have a custom of making it on GURNADHA PONGALI which is performed on the day after the marriage .
RECIPE
Rice - 2 cups
Milk - 1/2 lit
Jaggery - 2 cups
Cardamom - 6 nos
Ghee - 1 tsp
Water - 2 cups
Nuts - decorate
PREPARATION
Boil the milk in a vessel at medium heat and add rice and cook till rice is soft . Cook till the rice is cooked well adding water when ever the milk boils more . Add powdered cardamom and once finally rice is cooked put off the flame . Add ghee and jaggery mix well and leave it till the jaggery melts and decorate with fried cashews and dry grapes. Ready to offer as naivedyam .
