Ksheerannam
Ksheerannam is a solider version of the Pal Payasam as it uses much more rice and is also richer than Paravannam, a lighter milk-and-rice puddingmade in Andhra Pradesh. It is fairly labour intensive but the results are absolutely worth it. The slow cooking of the rice in the milk releases a lot of starch into the milk and this makes the Ksheerannam absolutely creamy and rich.
Servings Prep Time
6people 30minutes
Cook Time
45 to 50minutes
Servings Prep Time
6people 30minutes
Cook Time
45 to 50minutes
Ingredients
Instructions
  1. Wash the rice.
  2. After the water has completely drained from the rice, keep it aside.
  3. Boil the milk in a heavy bottomed vessel along with saffron
  4. When the milk starts boiling reduce the heat from high to medium.
  5. Next add the rice.
  6. Keep stirring continuously until the rice is cooked. (It will take about 40-45 minutes)
  7. After the milk is absorbed and the rice is cooked, turn of the heat.
  8. Next add the sugar and mix well till the sugar is fully absorbed.
  9. Then split the cashews into half and keep it aside
  10. In a Kadai, heat the ghee. add cashew pieces and fry till light brown
  11. Then add to the Ksheerannam.
  12. Offer it as Naivedyam and enjoy as Prasadam.
Recipe Notes

Tips
Stir continuously after adding the rice. Else, the rice will stick to the bottom.
Resist the temptation to turn the heat to high in an attempt to cook the Ksheerannam faster. You will only succeed in burning it or then having half-cooked rice.
Do not add sugar in the beginning as the Ksheerannam will burn quickly.
It is a rather heavy dessert, so have in small portions.