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
Ingredients
- 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.
Priya Suresh
This bellam payasam is inviting me..Beautiful dish.
Manjula Bharath
yummy and delicious payasam with jaggery sounds more healthy !!!
Srividhya Gopalakrishnan
Great pictures. Love the flowers 🙂
Srivalli
Oh I was expecting the consistency to be liquid..:)..sometimes we too don't add milk to the pudding..good one..
Denny
This is a new recipe to me...looks like a quick dish to put together with leftover cooked rice too..
Suma Gandlur
Good one. We too make this version but don't recall calling it payasam.
Varadas Kitchen
Never tasted this before. It looks yummy! Love the presentation.
Global Tastes & Travels Inc.
how unique without milk
Global Tastes & Travels Inc.
how unique without milk
Harini-Jaya Rupanagudi
Good one. Somehow my mom never makes this without milk and so I don't make this no milk version either 🙂
Sarita
My all time fav.. Looks yummy.
Sandhya Nadkarni
Love this Pavani! In Maharashtra we make a similar recipe with white sugar but after seeing your payasam, I will try the jaggery version. I love jaggery!
Usha Rao
I usually add jaggery directly to cooked rice but this time tried your version, making syrup and then adding rice. It came out really good.
Bless my food by Payal
I didn't realise when the recipe began and ended. Wow. It was so so simple, short and beautiful.
Poonam bachhav
Bellam payasam sounds somewhat like Andhra special, gudanna to me. Delicious jaggery and cardamom flavored rice dish.
Mayuri Patel
Bellam Payasam looks more like a sweet rice dish than a pudding. So many different flavors all coming together, am sure it was heartily accepted as neivedyam by God. Intriguing to learn how we all have specific dishes we offer for festivities.
Lata Lala
Jaggery and rice payasam without dairy is something new to me. as payasam and kheer are synonyms with some liquid from dairy, I was searching for it in the Ingredients list.
Simple, quick and looks delicious recipe.
Sasmita Sahoo
This South Indian rice pudding seems absolutely delicious Pavani !!
the sweet factor from jaggery is a lovely choice. so easy to make and perfect to make for festival time
Priya Srinivasan
That beautiful color of the jaggery in the rice pudding is brilliant pavani! Love this dairy-free version! Can have this any day! One of our favorites too! Looks very inviting!
Jagruti's Cooking Odyssey
This is simply so delicious! We call "MITHO GOR VARO BHAT" in Gujarati and enjoy with spicy Moong daal curry.
Uma Srinivas
I made this for navarathri we call it a Gudanna! looks lovely and neat capture too!