Bellam paramannam | Annam payasam
Love food? Looking for something tasty and simple to make? Try making the Bellam paramannam by parveen. The step-by-step procedure provided is perfect for 3 peoples. Just follow the detailed guidance given by parveen to make the Bellam paramannam and create this exotic and nutritious dish. Your family and friends will love the taste of this Bellam paramannam and don’t be surprised if they ask you for more of the Bellam paramannam because no one can have this yummy Bellam paramannam only once. The tastes and flavours of the Bellam paramannam are second to none and this makes the Bellam paramannam even more exotic and authentic. The Bellam paramannam is one of the few dishes that has survived the test of time and it is still made in the same way it used to be made earlier. The ingredients required to make this delicious Bellam paramannam are easily available everywhere, so take out your aprons and get cooking!
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- ¾ cup rice
- ¼ cup moong dal / pesara pappu
- 350 gms jaggery (grated or powdered)
- 4 green cardamoms (powder finely)(if adding powder add a generous pinch)
- 5 cups of whole milk (you can use low fat milk if you desire)
- 1.5 cups water (you can replace with milk too, but the sweet becomes too thick and you have to stir it constantly to prevent the bottom from getting burnt)
- Cashews and raisins as desired
- 3 to 4 tbsps. Ghee
How to make the recipe
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Wash and soak rice and dal in enough water for at least 15 to 30 mins
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To a heavy bottom pan, add jaggery and water just enough to immerse the jaggery. On a low flame, heat up to melt it and then filter to remove impurities
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wash the used pan and pour back the filtered syrup, boil it till it slightly thickens. Do not overcook or burn it.
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pour this to a wide bowl and partially immerse it in ice cold water to cool down quickly.
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Bring milk and water to a boil in a heavy bottom pan on a low to medium flame, drain water from rice and dal add it to the milk.
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Heat ghee in a small pan, add cashews and fry till golden, add raisins and off the heat.
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When the rice is soft cooked ,pour the cooled jaggery , add cardamom powder. Mix well and off the heat.
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Bellam paramannam is ready.
