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.
Print
Pin
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.
Nutrition
Calories: 145kcal
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!