Sweet Coconut Rice | Bellam kobbarannam

Sweet Coconut Rice | Bellam kobbarannam - This is a sweet, tasty recipe that can be used as holy Prasadam or can just be made as a sweet dish on normal days. This Jaggery Coconut Rice is a unique creation that really tastes unique. Usually, when we hear of Coconut, we remember aromatic Coconut Rice or Pulao. But the same Coconut when mixed with Jaggery Syrup and Rice tastes heavenly.

This looks like the Chakra Pongali made by Telugus but tastes quite different. And the making is much easier too. (Link to Chakra Pongali recipe).

There is a small story behind the invention of this Jaggery Coconut Rice. I was once served Coconut Halwa in my meal and it got mixed up a little with the Rice I already had in my plate. I tasted them together, found the taste interesting and thus was born this recipe.

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Sweet Coconut Rice | Bellam kobbarannam



  1. I have used Jaggery but you can use Sugar if you like.

  2. For a Cup of Rice, a Cup of Jaggery should be enough but in case you feel it is not sweet enough, add more. I have used Jaggery that has no sand so I just melted it and mixed in the Rice. You can melt it, make a syrup and strain it.

  3. Jaggery syrup should be frothy, it should not turn thick. If it thickens, then it won’t stick to the Rice.


Cook the Raw Coconut after you add it to the syrup just long enough to make it sticky.

Some more tips:

If you like, add edible Camphor at the very end. Rice tastes good if cooked with thin Coconut Milk or Milk.

Sweet Coconut Rice | Bellam kobbarannam - Recipe Video

Sweet Coconut Rice | Bellam kobbarannam

Flavored Rice | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 6


  • 1 cup Rice
  • 1 cup water
  • 1 cup Milk /Coconut Milk
  • 3 tbsp Ghee
  • 15 Cashew Nuts
  • 15 Raisins
  • 4 Cardamoms
  • 1 cup Jaggery
  • 3 tbsp water
  • 1 cup Raw Coconut Grated


  1. Add Water and Milk to the Rice, cover the cooker and cook to one whistle on high flame and two whistles on medium flame and then let the steam out.
  2. Melt Ghee and roast Cashew Nuts and Raisins and set aside.
  3. In the same Ghee, add Jaggery water and let it thicken a little.
  4. Add Coconut and Cardamom to the thickening Jaggery and cook some more.
  5. After Raw Coconut is added and cooked for 4-5 minutes, add Rice and mix well. Add Cashew Nuts and Raisins, cover and cook for 8 minutes and then remove from the fire.

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Sweet Coconut Rice | Bellam kobbarannam