Bellam Paramannam | Rice Pudding with jaggery
Paramannam is an traditional sweet dish made in Andhra Pradesh. It is a rice kheer or pudding made with milk and uses jaggery or sugar as a sweetener. Bellam Paramannam translates to rice kheer made 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.