Bellam Pongali (Naivedyam Payasam)

Bellam Pongali also known as paysam is made with rice, moong dal, milk and jaggery. It is flavored with cardamoms, cashews and raisins.

Prep Time10

Cook Time40

Total Time50

Servings:

Author: Swasthi

¾ cup short rice
¼ cup moong dal
5 cups whole milk/full fat milk (4½ cups for IP)
1½ cups water (½ cup for IP)
300 to 350 grams (1¼ to 1½ cups) jaggery (grated or powdered, pls adjust to taste)
½ cup water (optional, to dissolve jaggery)
½ teaspoon ground cardamom (4 green cardamoms powdered)
3 tablespoons Ghee
15 cashews or as desired
10 raisins or as desired

Wash and soak rice and dal in enough water for at least 15 mins until the milk comes to a boil.
Add jaggery and water to a pan. Bring it to a boil and simmer until bubbly and slightly thick, but of pouring consistency. Stir in the cardamom powder. Keep this aside to cool down completely. Leave out this step if you want and add the grated jaggery directly but jaggery syrup brings out a lot of flavor.

Pour milk to a heavy bottom pot and bring it to a gentle boil. Stir in the rice, dal and hot water. Cook until tender and mushy. Keep stirring every 15 mins as you cook.
Turn off when the pongali turns thick, yet of pouring consistency. It will thicken a lot when it cools down.
Stir in ¾ of the cooled jaggery syrup or powdered jaggery and cardamom directly. Start with lesser jaggery here, you can add more as required.
Heat ghee in a small pan, add cashews and fry till light golden. Add raisins and fry till they turn plump. Turn off and pour this to the bellam pongali.

Make sure your sealing ring is clean and sterilized. Pour ghee to the steel insert and fry the cashews on a sauté mode until light golden. Turn off and stir in the raisins. Remove them to a plate.
Transfer rice, moong dal, water and milk to the steel insert. Cover the IP and position the vent to sealing. Press the porridge button and set the timer to 12 to 14 minutes.
Let the pressure drop naturally, open the lid. It should be thick and fully cooked. Let cool down for 2 to 3 minutes.
Stir in the jaggery/ jaggery syrup and cardamom. Start with lesser amount of jaggery and add more to taste later.
Garnish with cashews and cardamoms.