Ingredients

Rice—1/2 cup

Bella (jaggery//gud)—1/2 cup crushed

Kobbari ( dry coconut// copra) grated—1/4 cup

Ghee—3 to 4 tablespoon

Cloves (lavanga)—3 to 4

Cardamom pods (ellaki//elaichi)—3 to 4 powdered

Raisins (drakshi)—1 tablespoon

Cashews (godambi)—1 tablespoon

Saffron strands ( kesar// kesari)—a pinch

Water—1/2 cup for jaggery melting

Method

Wash and cook rice adding 11/2 cup of water in pressure cooker for 3 whistles.

Cook until soft not mushy.

Heat 1 tablespoon of ghee in a thick bottomed pan or kadai,fry cashews and raisins on medium flame until raisins puffs up and cashews turns brown.

Take it out to a plate or cup and keep it aside.

In the same kadai add a tablespoon of ghee add cloves and sauté for a second and add crushed jaggery.

Add 1/2 cup of water and melt jaggery stirring continuously.

When jaggery is dissolved and starts boiling add in grated dry coconut and stir well .

Add in saffron and cooked rice and mix well on medium flame.

Once the excess water is dried add in some more ghee,powdered cardamom powder and fried cashews and raisins.

Mix it well.

Now delicious Bella anna is ready to serve.

This is also a traditional recipe prepared during festivals for naivedya.