Instant Pot Rice Pudding | Temple Style Paramannam made with Cane Sugar




A handful of cashews

A handful of raisins

2 cups of whole milk

1 Tbsp of Ghee/Clarified Butter (More can be added as per preference)

2 cups of Jaggery, in small pieces.

1 cup of rice,( soaked in water for around 30 minutes

A pinch of Elaichi/cardamom powder




Step 1 : Sauté the dry fruits, take them out and set aside. Turn on ‘Saute’ mode, add the ghee and wait till it gets hot. Once the ghee is hot, add the dry fruits, and sauté them well for 2 minutes.You will see the cashews darken, and the raisins balloon up. Take them out and set them aside .

Step 2 : Pressure cook the rice with milk In the same liner, add rice, a cup of water, 2 cups of milk.Turn on Manual mode, set it six minutes and make sure the whistle is in “sealing” mode.

Step 3 : Add Jaggery Mash up the rice into a paste. Add a cup of milk and give it a good stir. Turn on Sauté mode, and adjust the temperate to ‘Low’. Add the jaggery and keep stirring till the jaggery completely dissolves.

Step 4: Add the fried dry fruits and a pinch of Cardamom powder and give it a good stir.


A little about this temple style rice pudding.


The rice pudding made in this video is called “paramanam” and is usually made in temples, and is offered to the Gods as offering(naiveydhyam). Later, its distributed among the devotees. Its also made in a lot of Indian households on special occasions and festivals such as Diwali.

A lot of cultures around the world have their own versions of rice pudding, albeit techniques and ingredients vary widely from region to region. Its called “Arroz de leite” in Brazil, “Arroz con letche” in Spain, “Put chai Co” in Hong Kong and “Risgrynsgröt “ in Sweden. In Scandinavia, Rice pudding is often associated with Christmas and is served as dessert during the holiday season.

Rice pudding has a lot of names in India as well.In the North India its called “kheer” and made with rice and refined sugar. Kheer is very popular and is almost a fixture in Indian Restaurants in the US.In South India, rice pudding has various names, from “bellam payasam” to paramanam, and is made with rice and jaggery, which gives it its golden brown color.


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