GUDANNA / BELLADA ANNA
A traditional rice dessert prepared as a special naivedyam offered to the Goddess
Ingredients
- 1 cup Rice, sona masoori or any rice
- 1 1/2 cups Jaggery, -Approx (Depends on your sweet level)
- 3/4-1 cup Grated dry coconut / kopra, ( you can vary this measurement )
- 3-4 Tbsps Ghee
- 1 tsp cardamom/ elaichi powder
- few Cashews
- few Raisins
Instructions
- In a heavy bottomed vessel/kadai,add a tea spoon of ghee and fry cashews till they change in color. Fry raisins as well in the same pan till they fluff up. Keep it aside
- To the same vessel ,add jaggery and little water (Just enough to cover the jaggery). Stir occasionally to melt all the jaggery
- When jaggery gets dissolved and plain jaggery syrup is ready, add cooked rice and coconut to it.Mix well so that there are no lumps.
- Keep on stirring on low flame, so that the rice absorbs the jaggery syrup.
- While continuing to stir, add ghee in intervals.
- When the mixture forms a lump and leaves ghee then it is done.This process may take around 10 to 15 minutes.You ll get a creamy kind of texture.
- Finally add , fried cashew nuts, raisins and cardamom powder. Mix it well.
- Now gudanna/nei payasam / jaggery rice is ready to offer to Goddess Lakshmi.It tastes wonderful when served either hot/warm/cold.Choice is yours .. have as you like.... and let me know how you liked...
Video
Notes
Note: This post was initially published on Aug 17th 2013 and repluplished on sep 11 th 2021