GUDANNA RECIPE / BELLADA ANNA / NEI PAYASAM / JAGGERY RICE

Gudanna Recipe with step by step photos | How to do Gudanna | Bellada anna recipe | Nei Payasam

Gudanna / Bella da Anna – A traditional rice dessert prepared as a special naivedyam offered to the Goddess. “Gud or Bella” is jaggery in kannada and “Anna” is rice . One of the most common dish during Vara Mahalakshmi festival , Gowri Habba and Navaratri .

Few more naivedhyam recipes that you can check Rice Kheer , Sweet Pongal , Havagreeva Maddi , Nei Appam etc .

What is Gudanna ?

Basically, it is rice sweetened from jaggery and flavoured with cardamom. It is one of Goddess Lakshmi’s favorite naivedhyam. During Deepa namaskara , Durga pooje , Navaratri etc this dish is compulsorily prepared in Udupi region for Devi naivedhyam . Gud anna is also known as Bellada Anna , Paramanna , Kayi Anna etc .

Sounds simple,right? Yes, it is a very simple & quick dessert and there isn’t anything that you can mess up here. Within 15-20 mins one can prepare this prasadam .I am sure, this dish would turn yummy even when prepared by the newbies. This dish i learned from my mom-in law, who used to prepare it often as it can be prepared in a jiffy.

Check out Gudanna recipe video :

Gudanna Recipe with step by step photos :

To begin with .. wash 1 cup rice. We can either use Sona masoori or any rice that you use everyday . Add 3 cups of water and pressure cool for 3 whistles. It’s ok if you leave an extra whistle . Softer the rice is cooked , better the result

Once the pressure releases , take out the vessel from the cooker . Mash the rice nicely , when its hot . Keep aside the mashed rice.

In a heavy bottomed vessel/ kadai,add 1-2 tsp of ghee and fry cashews till they change in color. Add raisins as well in the same pan till they fluff up. Keep them aside

To the same pan , add 1.5 cup Jaggery . Can plus or minus this quantity as per your choice.

Add 3/4 cup water and melt jaggery . Sieve to remove impurities.

Keep the filtered jaggery syrup back to flame . Add mashed rice and mix well . Break all the rice lumps .

Cook for 5 mins on low flame. If it’s too thick add little water .

Keep on stirring on low flame, so that the rice absorbs the jaggery syrup.

Let rice absorb all jaggery syrup . Add 3/4- 1 cup grated dry coconut / kopra and 2-3 tbsp ghee.

Mix on low flame and continue to cook , stirring in intervals for 3-4 mins.

Add ghee in intervals . You may need another 1-2 tbsp ghee . let gudanna thicken.Be little liberal on ghee usage .

When Gudanna forms as a mass and ghee oozing out at sides , jaggery syrup completely absorbed .. it’s done.

Add roasted nuts , tsp Cardamom powder . combine well .

Gudanna is ready for naivedhyam . Enjoy it hot / warm /cold. tastes so good.

Points to note :

• Be little generous in adding ghee to gudanna. It gives nice flavor and taste.
• The rice should not be neither mushy nor too separate.
• You can use Fresh Coconut also.