Andhra Bellam Paramannam
A homely jaggery-sweetened rice and milk pudding, cooked slow until rich and golden, offered as a festival dish in Andhra households during Sankranti and temple ceremonies.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy-bottomed pot
- •Wide pan for jaggery syrup
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 8 g
- carbs
- 42 g
- fibre
- 1 g
- protein
- 6 g
- calories
- 260 kcal
Instructions
- 1
Wash the rice and roasted moong dal together. Cook with water and half the milk in a heavy pot until soft and mushy.
- 2
Gradually stir in the remaining milk. Cook on low heat, stirring often, until the rice breaks down into a thick porridge.
- 3
Melt grated jaggery (cane sugar) with a little water in another pan over low heat until dissolved, then strain it.
- 4
Gently simmer the strained jaggery syrup for a few more minutes until it thickens slightly.
- 5
Lower the heat under the rice. Slowly pour in the jaggery syrup while stirring constantly.
- 6
Cook on low heat for 10-15 minutes, stirring often, until the pudding thickens and turns rich golden-brown.
- 7
Heat ghee (clarified butter) in a small pan. Fry the cashews and raisins until golden and plump.
- 8
Stir the fried cashews, raisins, cardamom powder and edible camphor into the pudding.
- 9
Stir in the remaining ghee and simmer gently for a final 2-3 minutes.
- 10
Take the pot off the heat. Serve warm or at room temperature.
Chef's tips
Add the jaggery syrup only after the rice is fully cooked, as jaggery can prevent rice from softening if added too early. Strain the melted jaggery to remove any grit or impurities common in unrefined jaggery.
Ingredient substitutions
- jaggery → palm jaggery for a deeper flavour
Storage
Refrigerate for up to 2 days in an airtight container; it thickens further when chilled.
Reheating
Reheat gently on the stovetop with a splash of milk to loosen the consistency.
Common mistakes to avoid
- •Adding jaggery too early, causing the rice to remain undercooked
- •Using high heat, which can cause the milk and jaggery mixture to curdle
Serving suggestions
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