Authentic paramannam is made by cooking raw rice in milk in an open pot. But I prepared this bellam paramannam in a pressure cooker. It took just 15 minutes for making this Andhra style payasam recipe. Consistency of paramannam depends on the quantity of milk and jaggery syrup. It looks thin when hot and it thickens over time. So you can adjust the quantity of milk as per the desired consistency. There are chances of paramannam getting curdled when you add jaggery syrup to the hot milk. So you should always add the jaggery syrup after switching off the flame. You can make it perfect all the time.
So friends, try this yummy Andhra style paramannam recipe during this Navratri festival and enjoy. Lets see how to make bellam paramannam recipe with step by step pictures.
Check out my other Andhra recipes too !
Paramannam recipe - Bellam paramannam
Andhra style rice kheer with jaggery - Bellam paramannam recipe with step by step pictures.
Cuisine:
Andhra recipes
Category:
Sweet
Serves:
Serves 4
Prep time:
10 Minutes
Cook time:
20 Minutes
Total time:
30 Minutes
INGREDIENTS
1 cup - 250ml
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HOW TO MAKE BELLAM PARAMANNAM RECIPE
- In a pressure cooker base, take the rice, milk. Put a spoon inside the cooker to avoid splashing of milk.
- Pressure cook in low flame for 2 whistles. Switch off the flame. Open, mash the rice well.
- In a pan, melt jaggery and make a thin syrup.
- Strain and add the jaggery syrup to the cooked rice when warm. Mix well.
- Add the cardamom powder, roasted nuts. Boil in low flame for a minute.
- Switch off the flame and serve hot or cold.
BELLAM PARAMANNAM - STEP BY STEP PICTURES
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