Andhra · Sweet
Bellam Paramannam
బెల్లం పరమాన్నం · Bellam paramannam · Jaggery rice pudding
Bellam paramannam is an Andhra rice pudding sweetened with jaggery and finished with ghee-roasted cashews, raisins and cardamom. Cook Sona Masoori rice until soft in milk, then fold in separately dissolved jaggery after both mixtures cool slightly. The finished pudding should flow gently rather than set like sweet pongal.
- vegetarian
- gluten-free
Ingredients
- 100 g (1/2 cup)Raw polished Sona Masoori rice Organic MandyaMeasures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml.
- 500 ml (about 2 cups)Water for rinsing riceDiscard after rinsing.
- 750 ml (3 cups plus 2 tbsp)A2 milk Organic Mandya
- 240 ml (1 cup)Water for cooking and syrupUse 180 ml with the rice and 60 ml to dissolve jaggery.
- 120 g (about 3/4 cup loosely packed)Jaggery square, finely chopped Organic Mandya
- 10 g (2 tsp)A2 ghee Organic Mandya
- 15 g (about 10 nuts)Cashews Organic MandyaSplit into halves.
- 15 g (about 1 1/2 tbsp)Raisins Organic Mandya
- 1 g (about 4 pods)Green cardamom pods Organic MandyaGrind the seeds and discard the husks.
Method
Rinse the rice
Rinse the Sona Masoori rice in the 500 ml rinsing water and drain well. Check the grains for any grit before putting them into the cooking pan.
⏱ 3 minBring milk to a simmer
Heat the milk with 180 ml of the cooking water in a heavy pan over medium heat for about 5 minutes, stirring along the base, until it is steaming and just beginning to simmer.
⏱ 5 minCook the rice fully
Add the drained rice and simmer uncovered over low heat for 30-35 minutes, stirring frequently along the bottom and sides. The grains should crush easily between a spoon and the pan, with no chalky centre, and the milk should remain loose around them.
⏱ 35 minDissolve the jaggery separately
After the rice is soft, take its pan off the heat. In a small pan, heat the jaggery with the remaining 60 ml cooking water over low heat for 4-5 minutes, just until dissolved; do not boil it into a thick syrup.
⏱ 5 minStrain and lower the temperature
Strain the jaggery liquid into a heatproof bowl. Leave both the rice pudding and jaggery liquid off the heat for about 10 minutes, until warm and no longer bubbling or sending up strong steam.
⏱ 10 minFry the garnish
During the cooling interval, heat ghee in a small pan over low heat. Fry the cashews for 1-2 minutes until pale golden, add the raisins and stir for 20-30 seconds until plump. Remove from the heat before the raisins darken.
⏱ 2 minCombine without boiling
Stir the warm strained jaggery into the warm rice pudding gradually, off the heat. Fold in the ground cardamom seeds and all the ghee, cashews and raisins. Keep the mixture gently flowing; do not return it to a rolling boil.
⏱ 2 minRest briefly and serve
Rest for 5 minutes, then stir once and divide into six portions. The pudding should fall from the spoon in a soft ribbon with visible tender rice grains, rather than stand in a dry mound.
⏱ 5 min
Shop the ingredients
Tips
- Stir against the pan base while simmering so milk and rice do not catch and give the entire pudding a scorched taste.
- Check a grain for a chalky centre before preparing the jaggery; sweetness should be added only after the rice is fully soft.
- Cool the syrup and milk separately, then combine off the heat; do not boil the finished jaggery-milk mixture.
- Stop with a flowing consistency, because both cooling and refrigeration make rice pudding thicker.
Serving
Serve warm in small bowls after a festive meal, or enjoy chilled after prompt refrigeration. Stir gently before dividing so every portion contains rice and garnish.
Storage
Refrigerate in a covered shallow container within 2 hours and use within 2 days. Reheat only the portion needed over very low heat, stirring gently and stopping as soon as warm without boiling.
Variations
- For a less sweet version, reduce jaggery to 100 g while keeping the rice, milk and syrup water unchanged.
- For a nut-free version, omit cashews and increase raisins to 25 g, frying them briefly in the same quantity of ghee.
Nutrition per serving
| Energy | 250 kcal |
|---|---|
| Protein | 5.7 g |
| Carbohydrates | 41.7 g |
| Fat | 7.0 g |
| Fibre | 0.4 g |
Approximate, calculated from ingredients and divided by 6 servings. Milk is estimated at 1 g per ml; cardamom counts the seeds only and water contributes no energy.
Questions people ask
Why does milk split when I add jaggery?
Some jaggery contains impurities or acidity that can curdle very hot milk, especially during boiling. Dissolve and strain it separately, cook the rice fully first, and allow both liquids to become warm before combining off the heat. Do not boil the finished pudding after adding jaggery.
Which rice is suitable for bellam paramannam?
Sona Masoori works well for this recipe because its small grains soften readily while remaining visible. Use the stated raw rice quantity rather than a cooked-rice substitute. Other everyday raw white rice varieties can work, but adjust cooking time until the centre of every grain is fully soft.
How thick should paramannam be while still warm?
It should be gently flowing, with milk surrounding the soft grains and the mixture falling from a spoon in a loose ribbon. A dry mound will become much firmer after cooling. Follow the milk quantity and avoid reducing it aggressively while waiting for the rice to cook.
Can I prepare paramannam ahead of a meal?
Yes, but cool it promptly, refrigerate within two hours and use within two days. It thickens as the rice absorbs liquid, so expect a firmer chilled texture. Warm a portion very gently if desired, stirring carefully and avoiding a boil after the jaggery has been mixed in.
How is paramannam different from moong dal payasam?
This version uses rice cooked in dairy milk, with jaggery added after cooking. Moong dal payasam uses split yellow moong as its main base and may use coconut milk depending on the regional recipe. The rice grains give paramannam a different texture from the soft, textured dal dessert.
Photo: Organic Mandya · © Organic Mandya
