Traditional Andhra Paramannam | Sweet Jaggery Rice | Festival & Naivedyam

Introduction:

Paramannam, also called Bellam Payasam in Telugu, is a traditional festive dessert enjoyed across Andhra Pradesh and Telangana during festivals and special occasions. Known as “Chawal ki Kheer” in Hindi, this sweet jaggery rice is made with milk, rice, moong dal, jaggery, and aromatic cardamom. The recipe uses a pressure cooker method to cook the milk and rice to a silky-soft texture in just 3 whistles. Finally, a strained jaggery syrup is added to prevent splitting and ensure a smooth, rich, and luscious payasam. This easy, quick, and flavorful recipe is perfect for offering as prasadam or enjoying with family during festivals.

Preparation Notes:

• Milk: Full-fat milk provides the best creaminess. Use equal volumes of milk and rice and add 1½ cups of water to soften the rice faster.
• Jaggery: Always melt the jaggery with a little water and strain to remove impurities. This prevents curdling when added to hot milk.
• Edible Camphor: A tiny pinch adds a traditional festive aroma—optional but highly recommended for authentic flavor.

Cooking Time:

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Ingredients:

• Rice – 1/2 cup (soaked 30 minutes)
• Moong dal – 2 tbsp (soaked 30 minutes)
• Milk – 1/2 cup
• Water – 1.5 cups
• Jaggery – 1.5 cups
• Water – 1/4 cup (for jaggery syrup)
• Cardamom pods – 3
• Cardamom powder – 1/2 tsp
• Ghee – 3 tbsp
• Cashews – 10
• Raisins – 3 tbsp
• Edible camphor – a pinch (optional)

Step-by-Step Instructions:

1. In a pressure cooker, combine milk, water, and soaked rice. Cook on low flame for 3 whistles until the rice is very soft.
2. Meanwhile, melt jaggery with 1/4 cup water and strain to create a clean syrup.
3. Open the cooker and pour the jaggery syrup into the soft rice mixture. Simmer for 3–4 minutes, stirring gently. Optionally, add a pinch of edible camphor for aroma.
4. Heat ghee in a small pan, fry cashews and raisins until golden and puffed, then fold into the payasam. Sprinkle cardamom powder and switch off the heat.

Pro Tip: Always cook the rice and milk first, then add jaggery syrup at the end. This prevents splitting and ensures a smooth, creamy consistency.

Tips & Variations:

• Soaking rice and moong dal ahead of time speeds up cooking and gives a softer texture.
• For a richer taste, increase the milk quantity.
• If time permits, simmer on low heat for a few extra minutes after adding jaggery syrup for a deeper color and flavor.
• Optional toppings: Add small pieces of papaya, mango, or grapes for a fruity variation.

Serving Suggestions:

• Serve warm for the best taste; chilled payasam is also delicious.
• Perfect as prasadam for festivals, poojas, and auspicious occasions.
• Can be paired with simple savories or enjoyed alone as a dessert.

Health Benefits:

• Instant Energy: Milk, rice, jaggery, and ghee provide quick energy.
• Iron & Minerals: Jaggery supports digestion, and raisins contribute iron for hemoglobin.
• Healthy Fats: Ghee and cashews provide good fats and satiety.

Frequently Asked Questions (FAQs):

Yes, sugar can be used, but jaggery gives a deeper caramel-like flavor and a richer color.

No, it is optional. Use a tiny pinch only if you want a traditional festive aroma.

Moong dal is optional; it adds body and nuttiness. Skip it for a smoother payasam.

Conclusion:

In just 3 whistles, you can make a rich, creamy, and non-curdling jaggery payasam with authentic festive aroma. This quick cooker method ensures consistent results and makes Paramannam an ideal dessert for festivals, special occasions, and home celebrations. Try this method once—you’ll want to make it often, not just on festive days!

Tags:

Bellam Payasam, Bellam Paramannam, Jaggery Rice Kheer, Sweet Pongal with Jaggery, Andhra Bellam Payasam, Easy Cooker Payasam, Traditional Indian Desserts, South Indian Sweets, Bellam Kheer Recipe, Festival Sweet Recipes, Paramannam Recipe, Jaggery Kheer, Pongal Festival Recipes, Authentic Payasam Recipe, Indian Temple Prasadam