Bellam Paramannam | Rice Kheer with just 7 ingredients
Last Updated on June 9, 2023 by Santosh Allada
Paramannam is an authentic rice sweet dish made in Andhra Pradesh. It is a traditional rice kheer made with milk and uses jaggery or sugar as a sweetener. Bellam Paramannam translates to rice kheer made with jaggery.
Usually, paramannam is made as naivedyam (food offered to God) or prasadam during festivals. This delicious rice sweet needs just 7 ingredients. Also, the making process is very simple and anyone can make it.
What does Paramannam mean?
Para means Ultimate and Annam means food. Put together, paramannam is the Ultimate food.
Paramannam is an authentic South Indian dessert. It is a traditional rice kheer made with milk and uses jaggery or sugar as a sweetener. Bellam Paramannam translates to rice kheer made with jaggery.
This Andhra-style rice jaggery pudding is also called Annam payasam, Paramannam, Bellam Pongali. Because of its creamy texture and loaded with nuts, this dish is a royal treat to Indian-style desserts/puddings lovers.
Usually, it is made as naivedyam or prasadam during festivals like Sankranti, Varalakshmi Vratham, Ganesh Chaturthi, Navratri, and many such special occasions. This delicious rice sweet needs just 7 ingredients. Even a beginner can make this dessert with ease.
What is Bellam Paramannam?
Bellam Paramannam is a version of paramannam. Bellam translates to jaggery. As the paramannam is sweetened with jaggery, the dish is called Bellam Paramannam.
It has mild sweetness from jaggery and is creamy in texture. Because of jaggery, it has health benefits too. It aids in digestion, cleanses the whole body, and has many vitamins and minerals compared to sugar.
About the recipe
The recipe is by my Mom, which I blindly follow. This is an authentic recipe, paramannam is made by cooking rice in milk in an open pot. The dish needs patience as the rice will take time to cook till soft.
However, to reduce the cooking time you can prepare bellam paramannam in a pressure cooker. The measurement of ingredients will vary which I will mention below.
The traditional Andhra rice kheer can be made using just 3 ingredients– Rice, Milk, and Jaggery. Other ingredients listed are for flavor and garnish.
The recipe can’t get any simpler. If the steps are followed, anyone can make this comforting rice kheer.
Reasons to make Bellam Paramannam
- Minimum ingredients.
- One of the easiest naivedyam (food offered to God) or prasadam during festivals.
- Creamy and delicious.
- Mildly sweet and quick to make.
- One of the easiest Indian desserts.
- Perfect for sudden sweet craving, get together, after a weekend meal, or to impress guests.
- Kids enjoy thoroughly.
Ingredients to make Bellam Paramannam
Rice: This dish doesn’t need any specific type of rice. You can use any variety of short grain. I’ve used sona masoori.
Ghee: For aroma and taste.
Milk: Use buffalo milk or full-fat/cream milk for a creamy texture. Else you can use cow’s milk or skim milk or low-fat milk too.
Bellam/Jaggery: Add as per your taste preference. The color of paramannam will depend on the color of jaggery. I prefer to buy jaggery that is dark brown in color.
Dry fruits: Cashews and Raisins.
Cardomom/Elaichi: It is one of the main ingredients. Crushed or powdered, add flavor to the paramannam.
Edible Camphor (Optional ingredient): This is a common ingredient when prasadam is made in the temple.
Pro tips
Soak the rice for 30-60 mins at least.
Use full-fat milk to make paramannam for the best taste.
Do not cook on high flame. This will lead to the evaporation of milk and the mixture will start burning from the bottom. Cook on low flame and keep stirring at regular intervals.
Cooking the rice to perfection: While offering to God, one cannot taste the dish. You can check the rice grain by pressing it between fingers. If it gets masked easily, the rice is cooked perfectly.
Frying the nuts in ghee: Do not add cashews and raisins at the same time. Raisins take less time compared to cashews.
Adding jaggery: If you have good quality jaggery that is without any impurities, you can grate or cut the block into small pieces.
Else you can make jaggery syrup, by melting jaggery. In a pan add jaggery and enough water to immerse it. Heat, stir occasionally, till the jaggery melts and forms a slightly thick syrup. Filter to remove any stones or impurities. Let it cool.
Do not add grated jaggery or syrup while the rice is cooking, it may curdle the milk. Add the jaggery only after the rice is cooked. Turn off the flame and add jaggery.
The consistency of bellam paramannam thickens as it cools. So adjust the consistency as per your preference.
Serving suggestions
Serve this quick and delicious bellam paramannam hot or cold as a dessert. There is no hard and fast rule.
Personally, I like it warm.
Storage Suggestions
You can store the leftover paramannam in the refrigerator for up to 3 days.
If you like it warm or hot, reheat it on the stovetop or microwave. If the consistency is thick, add some milk while reheating.
Stovetop: on medium flame until warm or hot.
Microwave: 30-40 seconds until warm or hot.
If you’ve tried this Bellam Paramannam Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
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Recipe card
Bellam Paramannam | Rice Pudding with jaggery
Ingredients
- 1 tea size cup or glass Rice ((any short grain rice))
- 6 cups Milk
- 2 cups water
- 1.5-2 cups Jaggery ((as per your sweet preference))
- 2-3 Green Cardamom/ Elaichi ((crushed or powder))
- 8-10 Cashews ((as desired))
- 8-10 Raisins ((as desired))
- 1 tbspn Ghee
- tiny pinch Edible camphor ((optional))
- 3-5 Tulasi leaves ((optional))
Instructions
Preparation
- Wash the rice well and soak for 30-60mins.
- Grate or cut jaggery block into small pieces.
Making Bellam Paramannam
- In a heavy bottom pan, add milk and water. On medium flame, bring it to a boil.
- Lower the flame. Add the drained rice and give a good mix.
- Keep stirring occasionally and cook until the rice is cooked very soft but not mushy.
- Lightly mash the cooked rice with the back of the laddle. Add pounded or green cardamom powder and mix well.
- Turn off the flame and add jaggery. Give a good mix till the jaggery blends well.
- Can add edible camphor to get the temple taste.
- In a small pan, heat the ghee. Add cashews and fry for about 5 seconds. Next, add raisins and fry till they puff up.
- Add this over the paramannam and give a good mix.
- Serve hot or cold.
- While offering to God, add few tulasi leaves in it.
FAQs
What is Paramannam in English?
Para means Ultimate and Annam means food. Put together, Paramannam is the Ultimate food or Food of the Gods.
How to make Bellam Paramannam with cooked rice?
In a heavy bottom pan, add 1cup cooked rice and 3cups milk. Cook until
the kheer thickens. Next, add grated or jaggery syrup according to taste
and other ingredients as mentioned in the recipe.
How to make Bellam Paramannam in a pressure cooker?
In a pressure cooker, add 1 cup rice (soaked for 30 mins) and 4 cups
milk. Pressure cook for 3-4 whistles until rice is cooked soft. Add,
grated or jaggery syrup as per taste and other ingredients as per the
recipe.
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