Ksheerannam (Rich Rice and Milk Pudding)


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.

Serves: 6


  1. Full-fat Milk – 6 Cups
  2. Rice – 1 Cup
  3. Sugar – 1 Cup
  4. Saffron Strands – 16-20
  5. Cashews – 15
  6. Ghee – 1 tbsp


  1. Wash the rice.
  2. Drain the water completely and set aside.
  3. In a heavy-bottomed vessel, boil the milk along with the saffron.
  4. When the milk boils, turn the heat to medium to high.
  5. Add the rice.
  6. Cook while stirring continuously till the rice is cooked. (This will take about 40-45 minutes)
  7. When the milk is absorbed and the rice is cooked, turn of the heat.
  8. Add the sugar and mix well till the sugar is absorbed.
  9. Split the cashews in half.
  10. In a ladle, heat the ghee.
  11. Add the cashew pieces and fry till light brown.
  12. Add to the Ksheerannam.
  13. 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.

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