Bellam Pongal/Paramannam Recipe

Course Dessert

Cuisine India(Andhra)

Prep time 30 min

Cooking time 40 min

Total time 50 min

Servings 6

Ingredients:

● 1/2 cup White rice ● 1 ½ tbsp Sago(Saggubiyyam/Sabudana) ● 5 cups milk ● 3/4 cup Jaggery Powder ● 1/4 Sugar ● 1/2 tsp Cardamom powder ● 2 tbsp Ghee ● 2 tbsp Cashewnuts ● 2 tbsp Raisins Instructions:

● Wash the rice well. Add the rice and sago( Saggubiyyam /Sabudana) in a bowl and soak them in water for 30 minutes. ● Take a heavy bottomed pot / a saucepan, add the milk and bring it to a boil on a medium flame. ● Drain off all the water from the soaked rice and sago(Saggubiyyam /Sabudana) and add them to the boiling milk. ● Turn the heat to low , keep stirring and boil the rice and sago(Saggubiyyam /Sabudana) in milk for about 30 minutes until the rice is soft and mushy. Note: While the rice is boiling make sure that you keep stirring continuously to prevent the milk from getting burnt at the bottom. ● Once the rice and sago( Saggubiyyam /Sabudana) are well cooked, turn off the heat ,let the mixture cool down for 5 minutes and add the jaggery powder, sugar, cardamom powder and mix well. Note: Do not add the jaggery without turning the heat off or when the mixture is too hot, else the milk will curdle. ● Heat a little ghee in a pan, add the cashew nuts and fry till light golden brown, then add the raisins and fry till they swell up. Turn off the heat and let this cool down for about 5 minutes. ● Add the fried cashews,raisins and ghee to the pongal and mix well ● The delicious sweet pongal/ paramannam is ready. Garnish with a few cashews and raisins and serve.