Bellam pasham is made on vinayaka chavithi festival in telangana state. This delicious sweet recipe is made with wheat flour and jaggery.
Ingredients needed for making bellam pasham
Wheat flour
Jaggery
Rice flour
Cardamom powder
How to prepare bellam pasham
- In a mixing bowl, add wheat flour, a pinch of salt, and water and knead it like a chapati dough.
- Take the dough and stretch it by rolling in between your hands into thin strands.
- Sprinkle some flour on a plate, and spread these strands on flour to avoid sticking. Repeat until the dough is finished.
- In a small bowl, add jaggery, and water and keep it aside. In another bowl, mix rice flour and water without any lumps.
- Turn the instant pot on SAUTE mode, Add water, cardamom powder, and fresh or dry coconut pieces. Bring water to boil.
- When the water starts boiling, add wheat strands to the water. Turn off SAUTE mode.
- Place the trivet, and a bowl of jaggery water, close the lid, and set PRESSURE COOK for 5 min.
- When the countdown is done, pressure release after 10 minutes, and remove the jaggery water pot which is on top.
- Add filtered jaggery water into wheat strands (talikalu), and bring it to a boil for 3-5 minutes.
- Add rice flour mixture into liner and cook for 1-2 minutes. Turn off SAUTE mode and offer to Vigneshwara.
Bellam Pasham
Bellam pasham is made on vinayaka chavithi festival in telangana state. This delicious sweet recipe is made with wheat flour and jaggery.
Print Recipe
Equipment
Ingredients
For tatikalu
- 1/4 cup wheat flour
- half of 1/8 tsp Salt or pinch
- water for kneading dough
- 1 – 1.5 tbsp Rice flour mix it with water
PASHAM INSTANT POT INGREDIENTS
- 2 cups water
- 1/4 tsp Cardamom powder
- 1/2 +1/4 cup Jaggery
- 1/4 cup Fresh coconut pieces or dry coconut
Instructions
HOW TO PREPARE BELLAM PASHAM
- In a mixing bowl, add wheat flour, a pinch of salt, and water and knead it like a chapati dough.
- Take the dough and stretch it by rolling in between your hands into thin strands.
- Sprinkle some flour on a plate, and spread these strands on flour to avoid sticking. Repeat until the dough is finished.
- In a small bowl, add jaggery, and water and keep it aside. In another bowl, mix rice flour and water without any lumps.
- Turn the instant pot on SAUTE mode, Add water, cardamom powder, and fresh or dry coconut pieces. Bring water to boil.
- When the water starts boiling, add wheat strands to the water. Turn off SAUTE mode.
- Place the trivet, and a bowl of jaggery water, close the lid, and set PRESSURE COOK for 5 min.
- When the countdown is done, pressure release after 10 minutes, and remove the jaggery water pot which is on top.
- Add filtered jaggery water into tatikalu, bring it to boil for 3-5 minutes.
- Add rice flour mixture into liner and cook for 1-2 minutes. Turn off SAUTE mode and offer to Vigneshwara.
Servings: 2 cups
