Today was the first day of Sharada Navaratri and what a lovely day it was. Today, I made Ksheerannam for naivedyam. 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.
Some of the best Ksheerannam I have had is at the Venkateshwara Temple in Phanaswadi, Mumbai.
- Full-fat Milk – 6 Cups
- Rice – 1 Cup
- Sugar – 1 Cup
- Saffron Strands – 16-20
- Cashews – 15
- Ghee – 1 tbsp
- Wash the rice.
- Drain the water completely and set aside.
- In a heavy-bottomed vessel, boil the milk along with the saffron.
- When the milk boils, turn the heat to medium to high.
- Add the rice.
- Cook while stirring continuously till the rice is cooked. (This will take about 40-45 minutes)
- When the milk is absorbed and the rice is cooked, turn of the heat.
- Add the sugar and mix well till the sugar is absorbed.
- Split the cashews in half.
- In a ladle, heat the ghee.
- Add the cashew pieces and fry till light brown.
- Add to the Ksheerannam.
- Offer as Naivedyam and enjoy as Prasadam. 🙂
- 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.
You May Also Like:
- Pal Payasam
- Semiya Payasam, Semiya Kheer, or Vermicelli Pudding
- Chakkara Pongal, Sweet Pongal or Pongali
- Bellam Paramannam (Rice and Jaggery Pudding)
- Riskrem – Christmassy Rice Pudding from Norway