Bellam paramannam | Annam payasam recipe | Bellam pongali
Bellam paramannam also called as payasam in some parts of andhra is prepared during festivals.
For best results follow my detailed step-by-step photo instructions and tips.
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Ingredients (1 cup = 240ml )
How to make the recipe
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.
NUTRITION (estimation only)
Calories: 531kcal | Carbohydrates: 85g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 93mg | Potassium: 410mg | Fiber: 3g | Sugar: 61g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 264mg | Iron: 2mg