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 .
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.
GUDANNA / BELLADA ANNA
- 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
- 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…