Name: Bellam Paramannam Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 cup Raw Rice; 2 cups Milk; 1 1/2 cups Jaggery (powdered); 1/2 cup Water; 2 pinches Cardamom Powder; 2 tbsp Ghee; 12 Cashews; 10 Raisins

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Paramannam Recipe – An authentic Andhra sweet pudding made with rice, milk, jaggery, ghee, cardamom and nuts. An easy naivedyam or prasadam for festivals.

What is Paramannam?

Paramannam is a traditional sweet rice pudding from Andhra Pradesh, India. It is a simple sweet rice dish cooked in milk and traditionally made during festivals such as Navratri, Varalakshmi Vratham or Sankranthi. Cooking the paramannam as naivedyam or prasadam (offering to the god) is a tradition in most of the Andhra homes. There are many variations of making the authentic sweet pongal or paramannam where some people use a variety of grains, lentils, coconut milk or etc.

If you are looking for different sweet pongal recipes then check the below recipes

More Pongal Recipes on the blog:

Ingredients of Paramannam:

Rice: The main ingredient is rice that’s why it is also called “Annam Paramannam” which means rice paramannam. Jaggery: The pudding can be sweetened with jaggery or sugar. If we make it with jaggery, we call the dish “Bellam Paramannam”.

Milk

Ghee

Cardamom

Nuts

Serving Suggestions:

It can be served warm or cold. Can be served as a dessert or sweet snack as well.

How to Make Bellam Paramannam Recipe below:

Print Recipe

Bellam Paramannam Recipe

How to make Bellam Paramannam Recipe - A traditional Andhra delicacy made with rice, milk, jaggery, ghee and nuts.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Dessert

Cuisine: Andhra, South Indian

Keyword: andhra recipes, authentic, naivedyam, traditional food for festivals

Servings:

Calories: 381kcal

Ingredients

½ cup Raw Rice
2 cups Milk
1 ½ cups Jaggery powdered
½ cup Water
2 pinches Cardamom Powder
2 tbsp Ghee
12 Cashews
10 Raisins

Instructions

Wash and drain the rice and set aside.
In a deep and large vessel, bring milk to a boil
Add the rinsed rice and reduce the flame.
Cook until the rice is very soft. You can also pressure cook the rice for 4 whistles.
Turn off the flame.
Lightly mash the cooked rice and keep it aside.
Combine the jaggery and water in a vessel and allow the jaggery to melt.
Add the cardamom powder to the jaggery water and turn off the flame.
Now add this jaggery syrup to the rice and mix very well.
Melt ghee in a small pan. First, fry the cashews and then raisins to golden color.
Pour this over the rice and jaggery mixture and combine well.
Serve warm or cold.

Notes

No need to cook the pongal any further after adding the jaggery syrup.

The pongal will thicken as it cools. Add a little hot milk to the pongal if you would like thin the consistency.

You can also add dry coconut pieces.

Nutrition