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    Home » Recipes » Festival Recipes

    Last Updated: July 17, 2020 | First Published on: January 2, 2014 by Hari Chandana Ponnaluri

    Bellam Paramannam Recipe ~ Sankranthi Naivedyam Recipes

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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.

    photo of paramannam served in a wooden bowl along with fried cashew nut and raisins

    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:

    • Cheruku Rasam Pongali
    • Kobbari Pala Paramannam
    • Millet Sweet Pongal
    • Godhuma Rava Pongali
    • Bellam Pongali
    • Kobbari Pongali
    • Chakra Pongali

    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:

    Bellam Paramannam Recipe

    Hari Chandana Ponnaluri
    How to make Bellam Paramannam Recipe - A traditional Andhra delicacy made with rice, milk, jaggery, ghee and nuts.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine Andhra, South Indian
    Servings 6
    Calories 381 kcal

    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
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    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

    Calories: 381kcalCarbohydrates: 69gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 21mgSodium: 38mgPotassium: 152mgFiber: 1gSugar: 55gVitamin A: 132IUCalcium: 113mgIron: 1mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    More Festival Recipes

    • Nellikai Sadam (South Indian Amla Rice)
    • Instant Pot Avial (Kerala Mixed Vegetable Curry)
    • Mawa Modak
    • Upma Kozhukattai
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    Reader Interactions

    Comments

    1. Shobana Vijay says

      January 30, 2014 at 7:46 am

      Beautifully done..How did I miss this..Super

      Reply
    2. Deepta says

      January 14, 2022 at 8:06 am

      5 stars
      Hari Chandana, have been following you for many many years now. Every Sankranti tome, i visit your blog for this recipe. Even though it’s memorized in my head, i just feel assured when i go through it one 🙂 Thank you for all the recipes you share, loving your bakes also!! And also your Poornam boorelu us my all time favorite & never go wrong with it!! Happy Sankranti to you & yours!

      Reply
      • Hari Chandana Ponnaluri says

        January 20, 2022 at 2:53 pm

        Hi Deepta, Thank you so much for your support and kind words. I’m delighted to hear that. Happy Sankranthi & Happy New Year! 🙂

        Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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