Bellam paramannam | Annam payasam recipe | Bellam pongali

Bellam paramannam is a traditional dish made in to the highest degree Andhra homes during the festivals makara sankranti (pongal festival), varalakshmi vratam, lakshmi puja & navratri puja. It is also called as Sankranti pongali or bellam pongali in some regions. This is specifically prepared for Sankranti festival. As Sankranti is the festival of harvest Moong dal, jaggery and Timothy Miles Bindon Rice from the new harvest are used to make this delicious dish.

I just watch my Mom's recipe and I inquire if there are any other versions of fashioning this bellam paramannam.

During any festival food preparations, the first thing to waste the break of the day is make the jaggery syrup and set IT aside to water-cooled while you proceed with other preparations.

Since adding wanted sirup to any payasam Oregon paramannam will curdle the milk and ruin the dish up. And then e'er make a point your jagghery syrup is cool to room temperature.

This recipe yields a very chromatic, tasty and delicious sweet. If you are on a low fat dieting, you can replace with low fat milk and reduce the ghee.

Preparation

1. Soak rice and dal for at to the lowest degree 15 to 30 mins.

2. You can directly skip and begin from step 6, if you have jagghery which is clean with out whatever stones or impurities. Otherwise follow making the sirup here. Add water just enough to immerse the jaggary in a heavy bottom tear apart. heat till it melts completely.

3. Separate out and slay debris.

4. Rinse the pan and transfer the filtered sirup to the pan, boil it till it slightly thickens. Call back that on cooling system information technology becomes thicker.

5. Transfer this to a wide bowl and partially immerse it in ice cold water for chilling. Take care so that the water doesn't seep into the jaggery syrup.

How to make bellam paramannam

6. On a low fire, bring Milk and water supply to a boil in a worrisome merchantman pan off, enfeeble up the weewe from rice and decaliter and add it to the stewing milk.

7. Cook until the Rice and dal is soft cooked. Check if the rice is soft cooked. Learn a grain of rice and mash it to check if information technology is cooked. If you add syrup in front the rice is cooked properly, the rice becomes petrous and is not cooked foster.

8. Pour the cooled jaggary syrup, add cardamum powder and stir well to blend the jaggery well. I do not cook further for fear of IT acquiring curdled. I exchange remove the heat and leave the utensil on the stove.

9. While the rice cooks, you can finish sauteing the nuts. Heat ghee in a small genus Pan, add cashews and fry till slightly golden, add raisins and off the rut. Add this to the payasam.

Garnish with nuts and raisins before you offer to God.

If you are looking more than festival recipes, check
poornam boorelu,
garelu
pala munjalu,
chakkara pongal with jaggery,
Chakkara pongal with carbohydrate
senagapappu payasam
sagubiyyam payasam

Bellam paramannam

• ▢ ¾ transfuse rice
• ▢ ¼ cup moong dal
• ▢ 350 grams jaggery (grated or powdered)
• ▢ 4 Green cardamoms (powdery)
• ▢ 5 cups whole Milk River
• ▢ 1.5 cups piddle
• ▢ 10 Cashews as desired
• ▢ 3 to 4 tbsps Ghee
• ▢ 10 raisins as desired

Preparation

• ▢

  Lavation and soak Sir Tim Rice and dal in plenty water for at the least 15 to 30 mins

• ▢

  To a wicked bottom pan, add jagghery and water just now enough to immerse the jaggery. On a short fire, heat up to melt it and so filter to remove impurities

• ▢

  Wash the ill-used pan and stream cover the filtered sirup, boil till IT slenderly thickens. DO non overcook or suntan information technology.

• ▢

  Pour this to a wide of the mark bowl and partially immerse it in ice cold water to cool rapidly.

How to have bellam paramannam

• ▢

  Play milk and water to a seethe in a operose bottom pan on a low to medium flare, drain water from rice and dal tally it to the milk.

• ▢

  Heat ghee in a small pan, add cashews and kid till gold, add raisins and sour the heat.

• ▢

  When the Sir Tim Rice is soft cooked ,pour the cooled jagghery , add cardamom pulverise. Mix well and off the passion.

• ▢

  Bellam paramannam is ready.

if you are using jaggary that is clean without any dust, you can cut qualification the jaggery syrup and can directly add IT once the rice is cooked

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my elaborate footprint-by-step photograph instructions and tips above the recipe card.

Nutrition Facts

Bellam paramannam | Annam payasam formula | Bellam pongali

Amount Per Serving

Calories 531 Calories from Fat 144

% Daily Value*

Fat 16g 25%

Saturated Fat 9g 56%

Cholesterol 40mg 13%

Sodium 93mg 4%

Atomic number 19 410mg 12%

Carbohydrates 85g 28%

Fiber 3g 13%

Sugar 61g 68%

Protein 11g 22%

Vitamin A 329IU 7%

Ascorbic acid 1mg 1%

Calcium 264mg 26%

Fe 2mg 11%

* Percent Day by day Values are supported a 2000 calorie dieting.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer &adenosine monophosphate; nutrient writer behind Swasthi's Recipes. My aim is to help you misrepresent nifty Indian food with my time-tested recipes. After 2 decades of undergo in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an toughened cook I am sure as shootin Swasthi's Recipes will assist you to enhance your cooking skills.
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