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Bellam Paramannam Recipe

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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
124.71 g
87.99 g
73.22 g
930 mg
43 mg

Bellam Paramannam Recipe

  • Sweet
  • 35 mins
  • Serves 5
  • Easy



Pudding is the most popular comfort food for most people around the world. In India pudding is prepared using wheat or rice grains. Wheat has its own share of benefits, but rice is highly preferred grain to prepare a variety of dishes, especially in South India. You may call this grain precious white jewel and yet easily available. In Andhra Pradesh, cooked rice is called ‘annam’ and jaggery is called ‘bellam.’ The word ‘paramannam’ means above all rice or food. While the terminologies of this dish are a bit complicated, the recipe is not.

Bellamparamannam is a sweet dish which is prepared in every home in South India. While it is a custom in Hindu families to offer this sweet rice to Gods during the festivals, it doesn’t have a particular limit. You will also find families cook this special rice dish on birthdays, baby showers or even bridal showers.

Health Benefits

  • Jaggery prevents constipation and aids in digestion. It acts as a detox, by flushing out nasty toxins from the liver. It is loaded with antioxidants and minerals like zinc and selenium.
  • Eating rice is extremely beneficial for health because it does not contain unhealthy fats, cholesterol or sodium. It makes an integral part of a balanced diet. The low levels of fat, cholesterol, and sodium also help to reduce obesity and the health conditions associated with being overweight.
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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.


  • 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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