Gudanna / Bella da Anna is a traditional rice dessert from the Karnataka Cuisine. "Guda"or "Bella" means jaggery in Kannada and "Anna" means rice , so basically this is a sweetened rice where jaggery acts as a sweetener and the flavor comes from ghee, cardamom and coconut. Gudanna is a festive dish made on special occasions and festivals, like Varalakshmi Puja and Navratri and offered as a Naivedhyam to the deity. It is one of the quickest and easiest dessert to put together without compromising on the taste.
Gudanna is made by adding pre-cooked rice to the melted jaggery coconut ghee mixture and blended well. Green cardamom is used as a flavorant in this recipe. The taste is somewhat similar to the Narali Bhat we make in Maharashtra , but for Narali Bhat, the rice is cooked in coconut milk and then sweetened with jaggery. While making Gudanna is very easy and simple. You cannot really mess up with this dessert. I have followed this recipe from here.
#KarnatakaCuisine was the theme for August month on the Facebook food group , Shhhhhh Cooking Secretly Challenege. My partner for the challenge was Prathima Shivraj who blogs at Prathu's Food. Do check out her blog for some wonderful recipes. Prathima gave me jaggery and coconut as the secret ingredients and i made this utterly delicious Gudanna from Karnataka Cuisine using the two ingredients. In return i gave rice and chilies and she made a flavorful khara bath using the ingredients. So lets get started.
Cooking time: 30 minutes
Serves: 4
Ingredients:
- 1/2 cup rice
- 1/2 cup powdered / grated jaggery
- 1/2 fresh scrapped coconut
- 2 tablespoon ghee
- 1 tablespoon cashew nut, split
- 1 tablespoon raisins
- 2 Green cardamom
Method:
- Rinse the rice and add it to a pressure cooker with 1 1/4 cup water and pressure cook for 2 whistles or until the rice is soft and cooked well but not mushy.
2. Now in a non stick wok heat 1 tablespoon ghee and fry the cashew nuts and raisins until golden brown. Once done remove and keep it in a plate. Now to the same pan add 1/2 cup water and 1/2 cup jaggery. Let it boil.
3. To this add the scrapped coconut followed by the cooked rice. Mix well and allow the rice to cook on low flame until the excess water is evaporated. Next add in the fried cashew nuts and raisins followed by cardamom powder . Give a quick stir and put off the flame. Lastly add the reserved 1 tablespoon ghee to the rice and serve it warm.
I hope you would like this post . If you ever try this recipe, do share your feedback with us in the comment section below.
For more recipes from Karnataka cuisine, check my following blog post.
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