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.
I just follow my Mom’s recipe and I wonder if there are any other versions of making this bellam paramannam.
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.
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.
3. Filter and remove debris.
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.
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.
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.
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.
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.
Garnish with nuts and raisins before you offer to God.
Ingredients (1 cup = 240ml )
- 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.
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)
© Swasthi’s Recipes