Ksheerannam / Annam Payasam


Prepared By
Lakshmi Aparna



Ksheerannam Image

Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 4-5

 

Ingredients

Milk : 1/2 litre

Milk

Water : 1/2 litre

Rice : 2 cups

Biyyam

Kandhipappu (Red Gram) : 1/2 tsp

Toor Dal

Saggubiyyam (Sago) : 1 tsp

Sago

Yalukala podi (Elaichi Powder) : 1/4 tsp

Elaichi Powder

Bellam (Jaggery) : 2 cups

Mashed Jaggery

Panchadara (Sugar) : 1 cup

Sugar

Jeedipappu (Cashew) : As you wish

Kismis (Raisins) : As you wish

Cashew Raisins

Neyyi (Ghee) : 2 tsp

Ghee



Procedure

Step 1 : Boil 1/2 ltr Milk and 1/2 ltr water in thick bottom vessel

01 S Milk Water Boil For Ksheerannam

Step 2 : Wash 2 cups rice adding 1/2 tsp Kandipappu and 1 tsp Saggubiyyam (Apply little ghee to saggubiyyam)

02 S Rice Red Gram Sago For Ksheerannam

Step 3 : Once milk is boiled add wet rice into milk

03 S Add Wet Rice To Boiled Milk For Ksheerannam

Step 4 : Keep on mixing with big spoon till the rice is cooked in low flame

04 S Cook Rice In Milk For Ksheerannam

Step 5 : At the same time add 2 cups Jaggery, 1 cup sugar and 1/2 cup water in a vessel in low flame

05 S Jaggery Sugar Water For Ksheerannam


Step 6 : Once the Rice is cooked in milk add 1 tsp ghee and elaichi powder, mix well and off the flame (Add more Milk if necessary)

Ghee Elaichi Powder In Ksheerannam 2

Ghee Elaichi Powder In Ksheerannam

Step 7 : Once the paakam is little thicken off the flame, let it cool

(Vedi paakam kalipithe ksheerannam virugutundhi)

07 S Paakam For Ksheerannam

mean while,

Step 8 : Fry Cashew and Raisins in 1 tsp ghee, keep it aside

08 S Fry Cashew Raisins Ghee

Step 9 : Now filter paakam into cooked rice, mix it well adding fried Cashew nuts and Raisins

09 S Filter Paakam In Cooked Rice

Ksheerannam is ready to serve :)

Final Ksheerannam

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