Ksheerannam: Thick, Rich and Creamy Rice Kheer
Think of Ksheerannam as thick rice kheer. It is made by cooking rice in saffron-flavoured milk till all the milk is absorbed. The starch that is released from the rice during the cooking and the thickening of the milk makes Ksheerannam really creamy and rich.
This dish is a must have naivedyam during Navratri.
Equipment
- Heavy-bottomed Vessel (1 litre capacity)
- Spatula
- Tempering Ladle
Ingredients
- 500 ml Full-fat Milk
- 1/2 Cup Rice (125 gms)
- 1/2 Cup Sugar (125 gms)
- 8 to 10 Strands Saffron
- 2 tbsp Cashew (Split into pieces)
- 1 tbsp Ghee
Instructions
- Wash 1/2 cup rice well.
- Drain all the water and set aside.
- In a heavy-bottomed vessel, over medium heat, boil 1/2 litre milk along with 8 to 10 strands of saffron.
- When the milk starts to boil, add the washed rice to it.
- Over medium heat, cook the mix while stirring continuously till the rice is cooked and all the milk is absorbed. This will take about 40 minutes.
- When the milk is absorbed and the rice is cooked, turn off the heat.
- Add the sugar and mix well till the sugar is absorbed.
- In a ladle, melt 1 tsp ghee.
- Add 2 tbsp of split cashew pieces to the ghee and fry till light brown.
- Add the fried cashew pieces to the Ksheerannam.
- Offer as Naivedyam and enjoy as Prasadam. :-)
Nutrition
Calories: 324 kcalCarbohydrates: 52 gProtein: 7 gFat: 10 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gCholesterol: 22 mgSodium: 59 mgPotassium: 260 mgFiber: 1 gSugar: 32 gVitamin A: 213 IUVitamin C: 2 mgCalcium: 152 mgIron: 1 mg