This cherished dish takes center stage on festive occasions
Bellam paramannam is a sweet rice pudding that is loved in many South Indian homes and is known by many names. The dish is a harmonious blend of fragrant Basmati rice, jaggery, and rings with a melody of sweet spices. The cardamom’s rich aroma, the crunch of the cashews, and the plump raisins add an extra layer of indulgence to Sankranti celebrations.
Recipe For Bellam Paramannam
Recipe courtesy: V.H. Suresh, corporate executive chef, Platform 65.
Ingredients for Bellam Paramannam
Rice 9 ounces
Jaggery 5 ounces
Ghee 0.7 ounces
Cardamom pods 5 pieces
Cashews 10 pieces
Raisins 10 pieces
Milk 3.5 tbsp
Moong Dal 1.8 ounces
Steps to Make Bellam Paramannam
Take a brass bowl and soak the rice and moong dal in water for 30 minutes.
In a pot, combine soaked rice, moong dal, 25 ounces water, and milk. Bring it to a boil and continue cooking until the rice and dal are very soft.
Once the rice and dal are soft, add shredded jaggery to the mixture.
Continue to cook until you reach a good texture.
Add crushed cardamom pods to the pot.
In a separate frying pan, heat the ghee. Add cashews and raisins to the hot ghee. Fry until the cashews turn golden brown and the raisins plump up.
Pour the ghee, cashews, and raisin mixture into the paramannam.
Mix well to blend the flavor of the ghee with the rice mixture.
Allow the bellam paramannam to cool slightly before serving.
