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Bellam paramannam | Annam payasam | Bellam pongali

By swasthi , on May 25, 2020, 6 Comments, Jump to Recipe

Bellam paramannam is a traditional dish made in most Andhra homes during the festivals makara sankranti (pongal festival), varalakshmi vratam, lakshmi puja & navratri puja. It is also called as Sankranti pongali or bellam pongali in some regions. This is specifically prepared for Sankranti festival. As Sankranti is the festival of harvest Moong dal, jaggery and rice from the new harvest are used to make this delicious dish.

bellam paramannam swasthis recipes payasam recipe

I just follow my Mom’s recipe and I wonder if there are any other versions of making this bellam paramannam.

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During any festival food preparations, the first 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 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.

rice dal to make naivedyam bellam paramannam 1

Preparation

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.

melting jaggery in a pot

3. Filter and remove debris.

filtering jaggery syrup

4. Rinse the pan and transfer the filtered syrup to the pan, boil it till it slightly thickens. Remember that on cooling it becomes thicker.

boiling thickened syrup for bellam paramannam

5. Transfer this to a wide bowl and partially immerse it in ice cold water for cooling. Take care so that the water doesn’t seep into the jaggery syrup.

How to make bellam paramannam

6. On a low flame, 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.

boiling milk to make payasam recipe 6
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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.

cooking rice and dal for making bellam payasam recipe 7

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 off the heat and leave the utensil on the stove.

addition of sweetner to make bellam pongali recipe 8

9. While the rice cooks, you can finish frying the nuts. Heat ghee in a small pan, add cashews and fry till slightly golden, add raisins and off the heat. Add this to the payasam.

bellam payasam recipe 9
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Garnish with nuts and raisins before you offer 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

Bellam paramannam

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bellam paramannam recipe

Bellam paramannam | Annam payasam recipe | Bellam pongali

Bellam paramannam also called as payasam in some parts of andhra is prepared during festivals.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings6
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ¾ cup rice
  • ¼ cup moong dal
  • 350 grams jaggery (grated or powdered)
  • 4 green cardamoms (powdered)
  • 5 cups whole milk
  • 1.5 cups water
  • 10 Cashews as desired
  • 3 to 4 tbsps Ghee
  • 10 raisins as desired
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Instructions

Preparation

  • Wash and soak rice and dal in enough water for at least 15 to 30 mins
  • 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
  • Rinse the used pan and pour back the filtered syrup, boil till it slightly thickens. Do not overcook or burn it.
  • Pour this to a wide bowl and partially immerse it in ice cold water to cool down quickly.

How to make bellam paramannam

  • 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.
  • Heat ghee in a small pan, add cashews and fry till golden, add raisins and off the heat.
  • When the rice is soft cooked ,pour the cooled jaggery , add cardamom powder. Mix well and off the heat.
  • Bellam paramannam is ready.
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Notes

if you are using jaggery that is clean without any debris, you can skip making the jaggery syrup and can directly add it once the rice is cooked

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Bellam paramannam | Annam payasam recipe | Bellam pongali
Amount Per Serving
Calories 531 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 93mg4%
Potassium 410mg12%
Carbohydrates 85g28%
Fiber 3g13%
Sugar 61g68%
Protein 11g22%
Vitamin A 329IU7%
Vitamin C 1mg1%
Calcium 264mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Siri says

    January 14, 2017

    5 stars
    I tried payasam so many times but not came well today i made by following u wow wow wow it came very well. Everyone appreciated me thanks a lot

    Reply
    • swasthi says

      January 14, 2017

      Hey Siri
      Very happy to know payasam turned out good.
      Happy pongal. Wishing you lot of happiness and prosperity.
      🙂
      Thanks for trying.

      Reply
  3. pirya says

    July 16, 2016

    Super

    Reply
  4. Sanoli Ghosh says

    January 4, 2014

    Looks so delicious. Wonderful recipe, bookmarked it. Very happy new year dear.

    Reply
  5. Saranya Balaji says

    January 3, 2014

    looks so yumm..

    Reply
  6. Madhavi K says

    January 3, 2014

    this is one of my fav's to swasthi. looks good!

    Reply

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