Bellam Paramannam - Annam Payasam Recipe - Bellam Pongali

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swasthi's recipes
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Bellam paramannam | Annam payasam recipe

| Bellam pongali
BY SWASTHI , ON AUGUST 31, 2016, 4 COMMENTS
Bellam paramannam or payasam recipe In most Andhra homes during the festivals makara
sankranti(pongal festival), varalakshmi vratam, lakshmi puja, navratri puja this payasam is made. It is also
called as sankranti pongal or bellam pongali. This is prepared with the dal and rice from the new
harvest if prepared during pongal festival, since it is a festival of harvest. I just follow my moms recipe
and I wonder if there are any other versions of making this bellam paramannam.
http://indianhealthyrecipes.com/bellamparamannamsankranthipongalrecipeandhrasankrantirecipes/
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During any festival food preparations, the rst thing to do in the morning is make the jaggery syrup and
set it aside to cool while you proceed with other preparations. Since adding hot syrup to any payasam
or paramannam will curdle the milk and ruin the dish. So always make sure your jaggery syrup is cool to
room temperature. This time when I prepared this pongal, I had kept the glass of jaggery syrup in ice
cold water to cool. I had to occasionally stir the syrup to cool it faster. But I suggest using a wide bowl
for cooling the syrup. This recipe yields a very creamy, tasty and delicious sweet. If you are on a low fat
diet, you can replace with low fat milk and reduce the ghee.
How to make bellam paramannam or payasam

1. Soak rice and dal for at least 15 to 30 mins.
2. You can directly skip and begin from step 6, if you have jaggery which is clean with out any stones or
impurities. Otherwise follow making the syrup here. Add water just enough to immerse the jaggery in a
heavy bottom pan. heat up till it melts completely.
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3. Filter and remove debris.
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4. Rinse the pan and transfer the ltered syrup to the pan, boil it till it slightly thickens. Remember that
on cooling it becomes thicker.
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5. Transfer this to a wide bowl and partially immerse it in ice cold water for cooling. Take care so that the
water doesnt seep into the jaggery syrup.
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6. On a low ame, bring milk and water to a boil in a heavy bottom pan, drain up the water from rice and
dal and add it to the boiling milk.
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7. Cook until the rice and dal is soft cooked. Check if the rice is soft cooked. Take a grain of rice and
mash it to check if it is cooked. If you add syrup before the rice is cooked properly, the rice becomes
hard and is not cooked further.
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8. Pour the cooled jaggery syrup, add cardamom powder and stir well to blend the jaggery well. I do
not cook further for fear of it getting curdled. I switch o the heat and leave the utensil on the stove.
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9. While the rice cooks, you can nish frying the nuts. Heat ghee in a small pan, add cashews and fry till
slightly golden, add raisins and o the heat. Add this to the payasam.
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Garnish with nuts and raisins before you o er to God.

If you are looking for more festival recipes, check
poornam boorelu,
garelu
pala munjalu,
chakkara pongal with jaggery,
Chakkara pongal with sugar
senagapappu payasam
sagubiyyam payasam
nd bellam paramannam or payasam recipe below

Bellam paramannam | Annam payasam recipe | Bellam
pongali
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1/5/2017
Preptime
Cooktime
Totaltime
10mins
40mins
50mins
Bellam paramannam also called as payasam in some parts of

andhraispreparedduringfestivals.
Author:Swasthi
Recipetype:Dessert
Cuisine:Andhra
Yield/Serves:4
Ingredients(240mlcupused)
cuprice
cupmoongdal/pesarapappu
350gmsjaggery(gratedorpowdered)
4greencardamoms(powderfinely)(ifaddingpowderaddagenerouspinch)
5cupsofwholemilk(youcanuselowfatmilkifyoudesire)
1.5cupswater(youcanreplacewithmilktoo,butthesweetbecomestoothickand
youhavetostiritconstantlytopreventthebottomfromgettingburnt)
Cashewsandraisinsasdesired
3to4tbsps.Ghee
Howtomaketherecipe
1.Washandsoakriceanddalinenoughwaterforatleast15to30mins
2.Toaheavybottompan,addjaggeryandwaterjustenoughtoimmersethejaggery.
Onalowflame,heatuptomeltitandthenfiltertoremoveimpurities
3.washtheusedpanandpourbackthefilteredsyrup,boilittillitslightlythickens.Do
notovercookorburnit.
4.pour this to a wide bowl and partially immerse it in ice cold water to cool down
quickly.
5.Bringmilkandwatertoaboilinaheavybottompanonalowtomediumflame,drain
waterfromriceanddaladdittothemilk.
6.Heatgheeinasmallpan,addcashewsandfrytillgolden,addraisinsandofftheheat.
7.When the rice is soft cooked ,pour the cooled jaggery , add cardamom powder. Mix
wellandofftheheat.
8.Bellamparamannamisready.
Notes
ifyouareusingjaggerythatiscleanwithoutanydebris,youcanskipmakingthejaggery
syrupandcandirectlyadditoncethericeiscooked
NutritionInformation
Calories:600
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FILED UNDER: COCONUT PALM SUGAR, GANESH CHATURTHI RECIPES, INDIAN FOOD,
NIVEDHYAM PRASADAM RECIPES, RICE RECIPES, SWEETS DESSERTS, VARALAKSHMI
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Bellam paramannam | Annam payasam recipe

How to make bellam paramannam or payasam

3. Filter and remove debris.

Garnish with nuts and raisins before you o er to God.

nd bellam paramannam or payasam recipe below

Bellam paramannam also called as payasam in some parts of

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