Sankranthi Prasadam ~ Bellam Paramannam (Sweet Jaggery Rice)
Bellam Paramannam or jaggery sweet rice pudding is a creamy rice dessert with a difference, being sweetened by old world sugar – “jaggery” and subtly flavored with cardamom. It is wonderful warm or cold and usually served as puja prasadam on festivals like Sankranthi (the harvest festival).
Recipe:
1 cup Sona Masuri rice
2 cups milk + 2 cups water
2 cups jaggery + 1 cup water
½ cup each – cashews and golden raisins
¼ cup – ghee
4 cardamom pods – seed powdered
This is how I prepare this traditional sweet:
Cook rice in milk and water to very tender, falling apart stage.
Melt jaggery in water and simmer to plain syrup stage.
Add cooked rice to jaggery syrup. Mix and cook on medium-low heat.
Meanwhile, in a small skillet, heat ghee on medium heat. First fry cashews and then golden raisins to light gold color. Add the whole thing – ghee along with fried cashews and golden raisins to the rice-jaggery mixture.
Simmer on medium-low heat stirring in-between, until the whole thing thickens a bit and comes together to moist, firm mass.
Just before turning off the heat, stir in cardamom powder and mix thoroughly. Serve warm or cold.
Milk, Rice, Ghee, Jaggery, Golden Raisins and Cashews ~ Ingredients for Bellam Paramannam
Adding the cooked rice to Jaggery Syrup
Bellam Paramannam to celebrate Sankranthi
Kitchen notes:
When directly added, jaggery sometimes could separate milk avaialble here, into curds and whey. Preparing rice with milk first and then adding it to jaggery syrup is my way for fail proof bellam paramannam prasadam.
Paramannam with sugar ~ Recipe
Sweet Pongal (Tiyya Pongali) ~ Recipe
From Telugu to English: Bellam = jaggery, Paramannam = Sweet rice
Hi Indira,
Great easy-to make recipe!Loved the first picture!I have all the ingredients on hand except for ghee. I wonder if using oil is alright. Will try this out soon.:-)
Comment by Mini — January 15, 2007 @ 4:28 pm
Jaggery rice looks delicious ! Love your first pic ! Happy Sankranti
Comment by krithika — January 15, 2007 @ 4:32 pm
Hi Indira,Vijaygaru! Sankranti subhakaankshalu.
Comment by Bharghavi — January 15, 2007 @ 4:53 pm
Hi Mini, thanks for all your comments.
Please do not use oil for this sweet, instead of awesome, it will turn awful with oil.:) Even without ghee, paramannam is delicious.
Krithika and dear Bharghavi: Happy Sankranti!
Comment by Indira — January 15, 2007 @ 5:20 pm
Happy Samkranti Indira
Comment by Archana — January 15, 2007 @ 5:58 pm
We make something similar. We add some coconut but no ghee. This is called ‘pachor’ in Kerala and is served for Christian festivals.
Comment by Gini — January 15, 2007 @ 6:38 pm
Hi Indira,
Happy Sankaranthi.!!!
Comment by Menu Today — January 15, 2007 @ 6:46 pm
Hi Indira, Great post and recipe. Wish you a very happy Sankranthi!
– Roopa
Comment by Roopa — January 15, 2007 @ 7:02 pm
Happy Pongal Indira, Viji
Comment by viji — January 15, 2007 @ 8:39 pm
Hey Indira, Great to see the comments section back. way to go attagirl!!!
Comment by Deepika Saripalli — January 15, 2007 @ 8:45 pm
Happy Pongal to you and your family, Indira. The kolam, prasadam all have brought back fond memories of celebrating Pongal back home with family….
Comment by Latha — January 16, 2007 @ 1:26 am
happy pongal indira
mine never comes out tasty as it lacks that oomph, i will try ur’s today itself as u always make it so simple and yet so tasty!!
thank you
padmaja
Comment by Padmaja — January 16, 2007 @ 2:08 am
Happy Sankranti and Pongal to you! I had this sweet at a Havan once, I was wondering how I could make it…thanks for the recipe.
Trupti
Comment by Trupti — January 16, 2007 @ 7:36 am
Hi Indira, really missed commenting here..:) But I can understand.
Feels good to see a jaggery dish as we both have been craving for some jaggery based dessert lately. We have been talking and talking about it but couldn’t cook anything yet!!
Happy Sankranti!
Comment by RP — January 16, 2007 @ 8:07 am
Happy Sankranti to you too Indira. Beautiful pics too. Yesterday i tried making paneer from scratch from your blog came out good Thankyou very much. 🙂
Comment by Sri — January 16, 2007 @ 8:17 am
Indira,
Nice to see your Paramannam preparation for Sankranthi. I have been seeing your blog for more than a year but never got in touch with you. Congratulations for your blog and the nice way you present the recipes.
Wishing you a Happy Sankranthi.
Sarada
Comment by Sarada — January 16, 2007 @ 9:14 am
Hey Indira,
Very nice sweet dish, really liked your presentation too…..Happy Pongal to you and your family!
Thanks, Nidhi.
Comment by Nidhi — January 16, 2007 @ 9:47 am
This recipe is almost similar to what we call payesh in bengali, but this has more rice. So this is what sweet pongal is. Thanks Indira
Comment by sandeepa — January 16, 2007 @ 9:51 am
Hi Indira
MY dad and sis loves bellam paramannam!
Comment by Padmaja — January 16, 2007 @ 11:00 am
Happy Shankaranti Indira. I also made Chakkarai pongal yesterday. The ingredients list includes moong dal apart from all that you have listed here. Nice recipe!
Comment by Hema — January 16, 2007 @ 11:15 am
Looks totally yummy. This is my favourite Indian dessert….we call it vella payasam in Kerala.
Happy Sankranti/Pongal!
Comment by anjali — January 16, 2007 @ 11:26 am
Hi Indira,
Great post as always.
Good to see comments form back on.
Just wanted to let you know that your “search” button is liking to the SupremeSpice website.
Comment by sonali — January 16, 2007 @ 11:45 am
Hi Indira garu
Happy Sankranti to u and your family. Nice devudu photo and your recipes are yummy as
always.
cheers
rajani
Comment by Rajani — January 16, 2007 @ 12:56 pm
Hi Indira,
Happy Sankranthi to you and your family.
Bellam Paramannam looks delicious. My mom made Nuvvula Undalu with jaggery for Sankranthi.
Best wishes,
Manasa
Comment by Manasa — January 16, 2007 @ 1:33 pm
Hi Indira,
Happy Sankranthi to you and yours.
Best wishes,
Mamatha
Comment by Mamatha — January 16, 2007 @ 7:52 pm
Hi indira..Happy Sankranthi wishes to you and to your family. Paramannam is my top favourite sweet, i never miss preparing this sweet on any festival. Nice photo.
Comment by sudha — January 16, 2007 @ 7:54 pm
Thanks for the wishes and Happy Sankranthi to you all. Hope you had a wonderful, warm holiday weekend from this cold weather.
Hi Sonali: I forgot to close the tag and it looked fine in IE, but not in Firefox. I just corrected it. Thank you!
Comment by Indira — January 16, 2007 @ 10:56 pm
Hi Indira
I love Bellam Parmannam. I usually make this even for Varalakshmi vratam to offer as one of Naiveydam items. The first photograph looks wonderful!
Comment by Deepu — January 17, 2007 @ 4:32 am
Happy Pongal, Indira! This year, we were too tired to make Pongal… Maybe this weekend will be our Pongal day! 🙂
And I’m going to try your recipe minus cashews + badam because that’s what I have 🙂
Comment by Kay — January 18, 2007 @ 12:55 pm
Hi Indira garu,
Thanx for posting this.I just started preparing, hope it cooks well :-).Happy sankranthi to you and family.
Thanks,
Dilip
Comment by Dilip — January 13, 2008 @ 6:20 pm
Hi indira..Happy Sankranthi wishes to you and to your family. Paramannam is my top favourite sweet, i never miss preparing this sweet on any festival. Nice photo.
Comment by annesh — January 13, 2008 @ 6:22 pm
Hello Indira.
How are you? Glad to hear your move went well and you are settling down. Congratulations on your new Home! Also I wanted to let you know –
I tried “paramannam” today and Thanks to that bellam syrup tip of yours It turned out Fantasatic..I was never much good at this before. I followed ur recipe to the T and it was perfect.
Can i ask a question too – on the nimmakaya pulihara you say 4 cups of cooked rice – can you tell me how much raw rice it wld be? – one cup?? – I always wanted to try that one too.
Thanks Again and Happy Cooking!
Aparna
Comment by Aparna — August 22, 2008 @ 12:53 pm
Wonderful recipe! I have tried this out and it came out really well. Thank you so much for sharing this with us!
Comment by Swapna — October 28, 2008 @ 3:48 pm
Hi Indira,
I have prepared this sweet so many times earliar. I never had a set recipe or measurement for this(took it so much for granted). It sometimes turned out Ok some times not. This new years day(2009) I followed ur recipe It came out perfect. It reminded me of the prasadam they give at the Tirumala. Thanks for such a perfect recipe.
Vineela.
Comment by Vineela — January 2, 2009 @ 7:55 pm
Thank you for a very good receipe.
Comment by Mrudula — January 15, 2009 @ 9:56 am
Tnx for the recipe. I will try it today for Lord Ganesha.
Comment by Meghna — August 26, 2009 @ 9:45 pm
thanks for the reciepe
Comment by Venkata — December 28, 2009 @ 8:31 pm
Thx for the recipe.. I have prepared this on New Year and my husband liked it…and it is first dish i prepared after my mrg…in last 2 months….thnx once again
Comment by Swapna — January 1, 2010 @ 3:42 pm
Very good recipe.
Comment by srilakshmi — January 17, 2010 @ 2:31 am
Good recipe , thanks
Comment by sunil reddy — August 31, 2010 @ 8:27 am
It was quick and easy, thanks a lott
Comment by Rajiv — August 31, 2011 @ 8:05 pm
Tried it today, quick and easy thanks alottttttt
Comment by Madhu — September 1, 2011 @ 1:06 pm
Hi Indira,
first time to your site, loved it! was luking for prasadam recipes. I would love to make this for an upcoming pooja, quite easy and tasty. Wud u just advice me on the quantities of the ingredients? I have to make this prasadam for 100 persons.
rgds
Soumya
Comment by soumya — April 17, 2013 @ 12:32 am
Hello Indira,
Thank you very much for the recipe. The last couple of times, I made this the milk split and I was not happy. Your tip helped in making proper bellam paramaannam. Thank you.
Comment by Gayatri — August 16, 2013 @ 6:52 am
Really….easy recipeeeee……..thanQ so much……
Comment by Ammulyajyothi — November 16, 2014 @ 5:14 am