Bellam Paramannam/Rice Kheer/Rice Pudding – Instant Pot Method
Hello Readers, Wishing you all a very happy Vijaya Dasami. It has been a long time since my last post. I had mentioned in my last post that I will be taking a break from blogging. I haven’t actively started blogging yet, but today is a special day. I am celebrating the first anniversary of my blog( I started my blogging journey on Vijaya Dasami/Dussehra, 2016. Dussehra in 2016 was on October 11th. ) and I wanted to thank all my readers on this special day.
I am sharing the recipe of an age old traditonal Indian dessert ‘Bellam Paramannam’. It is a delicious sweet rice pudding that is usually prepared as an offering to god on festive occasions in south India. Rice is cooked with milk and sweetened with jaggery syrup. It is flavored with cardamom powder, saffron and garnished with fried cashews and raisins. It is also known as Ksheerannam, Rice Kheer, Bellam Payasam or Annam Payasam. I prepared this dessert for Navratri. I made it in my Instant Pot pressure cooker.
I prepared a different variety of Indian dessert on each day of Navratri, 2017. I also prepared different varieties of Sundal.
Day 1: Mung Sprouts Sundal & Besan Halwa
Day 2: Peanut Sundal & Besan Ladoo
Day 3: Black Eyed Peas Sundal & Sabudana Kheer
Day 4: Medu Vada & Sooji Halwa
Day 5: Green Peas Sundal & Whole Wheat Flour Halwa
Day 6: White Peas Sundal & Kaju Burfi
Day 7: Chana Dal Sundal & 7 Cup Burfi
Day 8: Chickpea Sundal & Ragi Ladoo
Day 9: Kala Chana(Black Chickpeas) Sundal, Tamarind Rice & Puran Poli
Day 10: Vijaya Dasami/Dusshera Festival: Rice Kheer/Bellam Paramannam
I haven’t posted all the recipes in my blog yet. I have earlier shared few recipes.
Puran Poli/Oliga/Holige/Poornam Bobbattu – You can find the recipe here.
Medu Vada/Gaarelu – You can find the recipe here.
Besan Ladoo – You can find the recipe here.
Kaju Burfi – You can find the recipe here.
Seven Cup Burfi – You can find the recipe here. I substituted desiccated coconut with equal quantity of Almond Powder(Grind whole almonds with skin).
Let’s start the process of making ‘Bellam Paramannam’.
Measuring cup used: 1 Cup = 250ml
Whole Milk – 3 cups
Water – 1 cup
Rice(Sona Masoori) – 1/2 cup
Freshly Ground Cardamom powder – 1/4 Tsp.
Raw Cashews – 10(split/ chopped in half)
Golden raisins – 1 Tbsp.
Salt – 1/16th Tsp. (a pinch)(optional)
Ghee – 1 Tbsp.
Saffron – a pinch
Ingredients to make Jaggery Syrup:
Grated Jaggery – 1/2 cup
Water – 1/2 cup
Add 1 cup of water and 3 cups of milk in the instant pot insert. Close the lid. Turn the steam releasing valve to sealing position. Press ‘Yogurt’ button. Hit ‘Adjust’ button to select ‘Boil’. Mean while you can move away from instant pot and work on other things. You will hear a beep sound when the milk is boiled. Turn off the instant pot. Open the lid.
Cook rice in the boiled milk.
Turn on the ‘Saute’ mode. Keep stirring the milk and let it come to a rolling boil. Rinse and drain the rice and add it to the instant pot insert. Mix it well. Now you need to switch to low saute mode. To do this, turn off the instant pot. Press ‘Saute’ button and hit adjust button twice. Continue to cook on low saute mode until rice is cooked. Keep stirring the milk every 4-5 minutes to prevent the rice from sticking to the bottom of the pan and getting burned. Make sure it doesn’t become mushy. This will take around 15-20 minutes. Turn off the instant pot. Remove the insert from the instant pot. Let it cool at room temperature.
Prepare jaggery syrup.
Add 1/2 cup jaggery and 1/2 cup water in a small sauce pan. Heat the pan on low/medium heat until the jaggery is melted. Strain the melted jaggery into a seperate pan to remove dirt, if any.
Place the pan with strained jaggery mixture on heat. Cook the mixture for 7-8 minutes on medium heat(The consistency doesn’t matter). Let it cool at room temperature.
Fry the Cashewnuts and Raisins in ghee
In a separate pan, add ghee and place the pan on low heat. Add cashews and fry until golden brown. Add raisins and saute for few seconds. Turn off the heat.
Add cooled jaggery syrup to the cooked rice+milk mixture. Mix it well. Add the fried cashews and raisins. Mix it well. Add cardamom powder, saffron and salt. Mix it well.
Notes: Do not add hot Jaggery syrup to the cooked rice+milk mixture. This can cause the milk to curdle.
Transfer the mixture to a serving bowl.
We enjoyed the Rice Pudding/Bellam Paramannam after making an offering to god.
Thanks to all the visitors, readers and followers of my blog for your encouragement and support.
Wish you all a very Happy Vijaya Dasami!!!!!