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Bellam Paramannam Recipe

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Ingredients

Adjust Servings:
1 cup rice
2 cup full-fat milk
1/2 cup jaggery, grated
2 tbsp ghee
12-15 cashews, split

Nutritional information

1315 kcal
calories
124.71 g
carbohydrates
87.99 g
protein
73.22 g
fat
930 mg
sodium
43 mg
cholesterol

Bellam Paramannam Recipe

Features:
  • Sweet
Cuisine:
  • 35 mins
  • Serves 5
  • Easy

Ingredients

How to make Bellam Paramannam Recipe

  • To a large vessel, add thoroughly washed rice and milk.
  • Pressure cook for 3 to 4 whistles or until the rice is well-cooked.
  • Turn off the heat and remove the cooked rice.
  • Pound the rice lightly with a heavy ladle.
  • Allow the rice to cool down.
  • Heat the ghee.
  • Add the cashews to the ghee and fry until it turns light brown
  • Add water to the ghee and cashews.
  • Bring to boil, add jaggery and continue to stir over medium heat until jaggery turns into thick syrup.
  • Turn off the heat and allow the syrup to cool down.
  • Once the syrup and the rice are lukewarm, add the syrup to the rice and mix it well.

Trivia

  • Jaggery is used in natural dying of fabric.
  • Cashews are native to the Americas but widely cultivated in India and Africa since the 16th century.
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