How to make Rice Pudding with Jaggery

Bellam Payasam is a South Indian rice pudding sweetened with jaggery. This recipe is a dairy free version that is perfect to make for any festival or special occasion.

Rice pudding aka kheer (Hindi) or paravannam/ payasam (Telugu) is a quintessential dessert that is made for any special occasion. Traditionally it is made with jaggery but it can also be made with granulated sugar.

Bellam payasam is South Indian version of rice pudding. Jaggery (bellam) is used to sweeten it and hence the name. It is one of the easiest neivedyam (prasad or offering to god) that can be made.

Milk is usually used to make the pudding creamy like in this paravannam recipe. But my husband is lactose intolerant, so I can't make that for him. So, my mom gave me this kheer recipe without milk and I have been making this ever since.

What I love about this sweet rice recipe is that it is very simple to make. It takes just a few minutes of hands on time. So when you are making a festival feast with many dishes, having this easy dish in your repertoire is awesome.

Bellam payasam is made on the 8th day of Dasara. Try this for a change, I am sure your family will love it as much as mine does.

Ingredients

This recipe needs just a handful of ingredients.

Rice - I use sona masoori rice, but any short or medium grain rice will work. I won't recommend using basmati or jasmine rice.

Jaggery aka bellam/ gud is unrefined sugar. It is widely used as a sweetener in India. Light or dark brown sugar are an acceptable substitutes.

Ghee (optional) gives a nice flavor to this rice pudding. But if you want to make it to be 100%vegan and dairy free, then use a neutral oil or coconut oil.

Ground cardamom

Cashews & raisins

Instructions

Start by making rice. Make sure that it is very soft but not clumpy. I soak the rice for at least 30 minutes, then pressure cook on medium flame for 3~4 whistles. You can cook in the Instant pot for about 8 minutes.

Heat ghee or oil in a saucepan on medium heat. Add the cashews and raisins. Fry until cashews are golden and raisins are plump. Remove into a small bowl and set aside.

In the same pan, add jaggery and a couple tablespoons of water. Cook, stirring occasionally until the jaggery dissolves and smooth, slightly thick syrup forms.

Stir in the cooked rice and mix well. Cook for 4~5 minutes. Add some water if the mixture looks too dry. Finally add the ground cardamom and the fried dry fruit. Mix well and turn off the heat. Serve warm or at room temperature.

Tips

• Jaggery comes in blocks - either small or medium sized ones. They are generally soft and easy to grate. But sometimes, they become brittle and hard when left opened for too long. If that happens, simply microwave it for a few seconds to soften it.
• Color of jaggery varies from golden to dark brown. Taste is usually the same.
• Any short or medium grain rice will work. I use sona masoori rice. Avoid aromatic rice varieties.
• Jaggery can be subbed with light or dark brown sugar. Palm or coconut sugar can also be used.
• You can add a bit of milk (dairy or non-dairy) to the pudding for creaminess and flavor. If vegan, use almond, oat or coconut milk.
• Leftover rice pudding can be stored in the refrigerated for up to 3 days.

Few more Indian desserts to try

• Instant Rabdi with Malpua
• Rose Shrikhand
• Foxtail Millet Payasam
• Firni (phirni)
• Sindhi Kheerni
• Kaju badam katli

Bellam Payasam

This South Indian rice pudding sweetened with jaggery is easy to make and absolutely delicious. It is a dairy free dish that is perfect to make for festivals.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Dessert

Cuisine: andhra

Servings: 6 serving

Ingredients

1x2x3x

• ½ cup Rice
• 2 teaspoons Ghee*
• ⅓~½ cup Jaggery, grated (adjust as per taste)
• ½ teaspoon Ground Cardamom
• 1 tablespoon Cashews, chopped
• 1 tablespoon Raisins

Instructions

• Soak the rice for at least 30 minutes, then pressure cook on medium flame for 3~4 whistles. You can cook in the Instant pot for about 8 minutes.
• Heat ghee or oil in a saucepan on medium heat. Add the cashews and raisins. Fry until cashews are golden and raisins are plump. Remove into a small bowl and set aside.
• In the same pan, add jaggery and a couple tablespoons of water. Cook, stirring occasionally until the jaggery dissolves and smooth, slightly thick syrup forms.
• Stir in the cooked rice and mix well. Cook for 4~5 minutes. Add some water if the mixture looks too dry. Finally add the ground cardamom and the fried dry fruit. Mix well and turn off the heat. Serve warm or at room temperature.

Notes

• Jaggery comes in blocks - either small or medium sized ones. They are generally soft and easy to grate. But sometimes, they become brittle and hard when left opened for too long. If that happens, simply microwave it for a few seconds to soften it.
• Color of jaggery varies from golden to dark brown. Taste is usually the same.
• Any short or medium grain rice will work. I use sona masoori rice. Avoid aromatic rice varieties.
• Jaggery can be subbed with light or dark brown sugar. Palm or coconut sugar can also be used.
• You can add a bit of milk (dairy or non-dairy) to the pudding for creaminess and flavor. If vegan, use almond, oat or coconut milk.
• Substitute ghee with vegetable/ canola or coconut oil.
• Leftover rice pudding can be stored in the refrigerated for up to 3 days.

Nutrition

Calories: 145kcal

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