GUDANNA / BELLADA ANNA
cooked and cooled
-Approx (Depends on your sweet level)
Grated dry coconut / kopra
( you can vary this measurement also )
6 – 7
crushed into fine powder
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…
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.
Thanks for reading the post….plz drop ur valuable comments.. it really motivates me…
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