Basmati Rice - 1 cup
Whole Milk - 4 cups
Crushed Jaggery - 1 cup
Raisins - 15
Butter (Ghee) - 2 tbsp
Cardamom Pods - 3
Soak rice for half an hour, then drain the water and cook rice with milk on a medium heat. Stir occassionally as rice may stick at the bottom of the pan. Meanwhile in a separate sauce pan melt the jaggery with half cup of water, the consistency should be sticky.When rice is cooked allow it to cool for 2-3 minutes and then add the cardamom powder, jaggery syrup and stir well. If you add the syrup when the rice is too hot, milk might split
Heat a skillet with ghee and fry raisins just until they change color and stir this mixture in Paramannam. Can even add any other nuts of your choice
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