Wash the rice well and add 1 cup milk to it. You can also use 1/2 cup milk and 1/2 cup water.
On medium heat, while stirring continuously, cook the mix till the rice is soft and mashable. By this stage, the milk would have been absorbed almost completely. I steam the mix in a pressure cooker for 15 minutes instead of cooking on open flame.
Set the cooked rice and milk mixture aside to cool. Let the mix cool till its lukewarm or at room temperature so that the milk in the mix does not curdle when we add the jaggery syrup.
In a heavy bottomed vessel, over medium heat, heat the ghee.
Add the split cashews and stir-fry till they start to change colour.
Add 1/4 cup water (less if you want your payasam to be thick), and the grated jaggery.
Mix well and let the jaggery melt. Cook till the syrup thickens a little.
Let the jaggery syrup cool completely or till its lukewarm. Otherwise, the milk will curdle.
To the jaggery syrup, add the cardamom powder and edible camphor, and mix well.
Mix the cooled cooked rice and jaggery syrup and mix well.
Serve Bellam Paramannam at room temperature.
When you are using milk and jaggery syrup together in a recipe, both should be just warm or cool before you mix them; otherwise the milk will curdle.
The colour of the Bellam Paramannam depends on the quantity of milk and the colour of the jaggery.
For a deeper brown colour, use:
Unbleached jaggery; it is browner in colour and healthier too.
Use 1/2 Cup Milk + 1/2 Cup Water instead of 1 Cup milk.