Ksheerannam / Annam Payasam

Ksheerannam, also known as Annam Payasam, is a beloved traditional sweet dish from South India. This delectable dessert combines the richness of milk with the subtle sweetness of jaggery, creating a harmonious blend of flavors that is both comforting and satisfying. Perfect for festivals, special occasions, or simply as a delightful treat, Ksheerannam is sure to please family and friends alike.

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

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Boil Milk and Water
• Step 2: Prepare the Rice Mixture
• Step 3: Add Rice to Boiling Milk
• Step 4: Cook the Rice
• Step 5: Prepare the Sweet Syrup

Ingredients

Milk : 1/2 litre

Water : 1/2 litre

Rice : 2 cups

Kandhipappu (Red Gram) : 1/2 tsp

Saggubiyyam (Sago) : 1 tsp

Yalukala podi (Elaichi Powder) : 1/4 tsp

Bellam (Jaggery) : 2 cups

Panchadara (Sugar) : 1 cup

Jeedipappu (Cashew) : As desired

Kismis (Raisins) : As desired

Neyyi (Ghee) : 2 tsp

Procedure

Step 1: Boil Milk and Water

In a thick-bottomed vessel, bring 1/2 litre of milk and 1/2 litre of water to a boil over medium heat.

Step 2: Prepare the Rice Mixture

Wash 2 cups of rice thoroughly. Add 1/2 tsp of Kandhipappu (red gram) and 1 tsp of Saggubiyyam (sago). Lightly apply ghee to the sago to enhance its flavor.

Step 3: Add Rice to Boiling Milk

Once the milk reaches a boil, gently add the prepared wet rice mixture into the milk, stirring continuously.

Step 4: Cook the Rice

Continue to cook on a low flame, stirring with a large spoon until the rice is fully cooked and tender.

Step 5: Prepare the Sweet Syrup

In a separate vessel, combine 2 cups of jaggery, 1 cup of sugar, and 1/2 cup of water. Heat the mixture on a low flame until the jaggery and sugar are completely dissolved.

Step 6: Combine Syrup with Cooked Rice

Once the rice is cooked in the milk, add 1 tsp of ghee and 1/4 tsp of elaichi (cardamom) powder. Mix well and remove from the flame. If the mixture is too thick, add more milk as necessary.

Step 7: Thicken the Payasam

Allow the payasam to thicken slightly by letting it cool off the flame. (Vedi paakam kalipithe ksheerannam virugutundhi)

Meanwhile,

Step 8: Fry Cashews and Raisins

Step 9: Final Assembly

Carefully filter the payasam into the cooked rice mixture. Mix well, incorporating the fried cashew nuts and raisins for added texture and flavor.

Ksheerannam is now ready to be served. This rich and creamy payasam is best enjoyed warm or chilled, offering a delightful end to any meal. Its harmonious blend of milk, rice, and sweeteners, enhanced with the subtle notes of cardamom, makes it a timeless favorite that brings joy to every occasion.