Thanks to all who have contributed to Menu for Hope fundraising and congratulations to raffle winners:
boranam (UW29), Aparna T (UW30) and Prava (UW33).
Please follow the instructions to claim your prize. Thank you!
For complete list of raffle prizes and winners – Click here.
Added on Jan 17th:
Sweets and cookbook are shipped to Boranam, Aparna T, and Prava. I have enjoyed making the sweets for you and I hope you would find the contents enjoyable as well. Congratulations again and Thanks!
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.
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
