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July 31, 2009

Jaggery Rice (Bellam Paramannam) sravanam recipe

Ingredients:
  • 1 cup of Basmati Rice (washed and soaked for half hour)
  • 300 grams of Jaggery (Bellam) (pounded to a coarse powder)
  • ¼ cup of Clarified Butter (Ghee)
  • 3 Cloves (Loung)
  • 4 cups Water
  • 4 Green Cardamom Pods (Choti Ilaichi) (powdered)
Preparation:
  1. In a small pot, bring water to a boil add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer till rice is cooked.
  2. Drain rice well in a colander. Heat clarified butter in a pan; add rice and mix well.
  3. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between serve hot.

1 comments:

*sangi* said...

This dish is new to me..tnx Saru
u have a nice blog dear!