Most Popular Yummy And Tasty Bellam Pongali Recipe For Festival

By S saranya, Posted on 19/07/2020 - 1 Comments
Most Popular Yummy And Tasty Bellam Pongali Recipe For Festival

PREPARATION TIME

5m

COOKING TIME

15m

RATINGS

2.5 Average Ratings

COMMENTS

1 User Comments

Bellam pongali famous for prastham to give for temple and try to cook in house. It very sweetest delicious dish. You want ghee means add them it is flavour and tasty to give. It is most cook for function time.

Ingredients of Bellam pongali

1.00 cup Raw rice
4.00 no Cardamoms
4.00 no Cashwnuts
5.00 no Dry grape
0.25 cup Jaggery
0.25 cup Sugar
3.00 cup Water
0.50 tbsp Ghee

Bellam pongali

Take the one bowl and add the raw rice this dish used for raw rice only.

STEP : 1

Take the one bowl and add the raw rice this dish used for raw rice only.

Then now add the water to put the raw rice it is soaked rice minimum fifteen or twenty minutes.

STEP : 2

Then now add the water to put the raw rice it is soaked rice minimum fifteen or twenty minutes.

Then now wash the raw rice with water and also clean completely serve the bowl.

STEP : 3

Then now wash the raw rice with water and also clean completely serve the bowl.

Then take the plate and add the jaggery, cardamoms, cashwnuts and currant you need extra also used.

STEP : 4

Then take the plate and add the jaggery, cardamoms, cashwnuts and currant you need extra also used.

Then take the cooker and add the three cups of water and added the soaked raw rice.

STEP : 5

Then take the cooker and add the three cups of water and added the soaked raw rice.

Then now add the four. cardamoms because it is comes from flavour and taste and also cardamom powder used.

STEP : 6

Then now add the four. cardamoms because it is comes from flavour and taste and also cardamom powder used.

Then close the vessel cook for extra five minutes and take from five or six whisel used to boiled smooth well.

STEP : 7

Then close the vessel cook for extra five minutes and take from five or six whisel used to boiled smooth well.

Then five minutes later see the rice boiled very well and smooth consistency again cooked them.

STEP : 8

Then five minutes later see the rice boiled very well and smooth consistency again cooked them.

Then now add the half cup of jaggery you want need for extra jaggery add them.

STEP : 9

Then now add the half cup of jaggery you want need for extra jaggery add them.

Stir them well till all the ingredients with fine paste consistency and soft them don't add the water.

STEP : 10

Stir them well till all the ingredients with fine paste consistency and soft them don't add the water.

Then now add the half cup of sugar because it gives extra sweets to the bellam pongal.

STEP : 11

Then now add the half cup of sugar because it gives extra sweets to the bellam pongal.

Mixed very well within two minutes and don't add the water then now add the another ingredients.

STEP : 12

Mixed very well within two minutes and don't add the water then now add the another ingredients.

Then take the kadai and add the two tbsp of ghee it gives flavour and children's liked the ghee.

STEP : 13

Then take the kadai and add the two tbsp of ghee it gives flavour and children's liked the ghee.

Then now add the cashwnuts and currant to fry for brown color with medium flame.

STEP : 14

Then now add the cashwnuts and currant to fry for brown color with medium flame.

Then cashwnuts and currant put the boiled raw rice it gives taste of the food.

STEP : 15

Then cashwnuts and currant put the boiled raw rice it gives taste of the food.

Stir them well till all the ingredients with fine paste consistency and soft them within two minutes.

STEP : 16

Stir them well till all the ingredients with fine paste consistency and soft them within two minutes.

Finally bellam is ready and to serve the bowl to eat prasatham and evening time.

STEP : 17

Finally bellam is ready and to serve the bowl to eat prasatham and evening time.

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Comments (1)
Shubham Singh Shubham Singh
It's so tasty dish and easy to make on occasions and I made this at home for my family and we all enjoyed it a lot, thanks for sharing the recipe for us.