Bellam Paramannam (Rice and Jaggery Pudding)

Bellam Paramannam - Jaggery and Rice Pudding
Bellam Paramannam

Paramannam literally means the Ultimate Food (Param-Annam) or the food fit for gods. And it truly is.

You can make Paramannam (also called Paravannam) with Bellam (Jaggery or Gur) or with Panchadara (Sugar or Shakkar). Bellam Paramannam is a great favourite with my father and one of the many naivedyams offered during Navaratri.


  1. Rice – 1/2 Cup
  2. Full-fat Milk – 1 Cup
  3. Grated Jaggery – 1/4 Cup
  4. Ghee – 1 tbsp
  5. Cashews – 6 to 8


  1. Wash the rice thoroughly.
  2. To a large vessel, add rice and milk.
  3. Pressure cook for 3 to 4 whistles till the rice is well-cooked.
  4. When the pressure cooker has cooled, take the cooked rice out.
  5. Mash the rice lightly with a heavy ladle.
  6. Let the rice cool.
  7. In a heavy bottomed vessel, heat the ghee.
  8. Split and add the cashew pieces to the ghee.
  9. Fry the cashews till light brown.
  10. Add 1/4 Cup water to the ghee and cashews.
  11. Bring to a boil.
  12. Add the grated jaggery.
  13. Over medium heat, stir the jaggery continuously till it forms a thick syrup.
  14. Turn off the heat and let the jaggery syrup cool.
  15. When both the syrup and the rice are lukewarm, mix them together.
  16. Offer as naivedyam and enjoy as prasadam. 🙂


  • Never add hot milk to jaggery syrup, or milk to hot jaggery syrup. The milk will curdle.
  • The jaggery syrup should be “one string” consistency. To test:
    • Dip a spoon in the jaggery syrup.
    • Place the rounded side of the spoon on a flat plate.
    • As you gently lift the spoon, the syrup should form a thin string.


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