Authentic Indian Dessert: Ksheerannam Recipe

Ingredients

1 cup of Basmati Rice
1/2 cup of Ghee
4 cups of Milk
1/2 cup of Sugar
1/4 cup of Cashews
1/4 cup of Raisins
1/4 teaspoon of Cardamom powder
A pinch of Saffron strands, soaked in 2 tablespoons of warm milk

Steps and instructions

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
Heat 2 tablespoons of ghee in a large saucepan over medium heat. Add the drained rice to the pan and sauté for 2-3 minutes.
Add 4 cups of milk to the pan, bring to a boil, then reduce to a simmer. Cook until the rice is soft and the milk has reduced by about half. This should take approximately 20-30 minutes.
While the rice is cooking, heat the remaining ghee in a small pan over medium heat. Add the cashews and raisins, and fry until golden brown. Set aside.
Once the rice is cooked and the milk has reduced, add the sugar to the saucepan and stir well to dissolve.
Add the fried cashews, raisins, cardamom powder, and saffron-infused milk to the saucepan. Stir well to combine.
Cook for an additional 5-10 minutes, until everything is well incorporated and the Ksheerannam has thickened to your liking.
Remove the Ksheerannam from heat and let it cool slightly before serving. Enjoy it warm or chilled.

Tools for making

Saucepan - Used to cook the rice and milk mixture.
Small pan - Used to fry the cashews and raisins.
Spatula - Used for stirring and mixing the ingredients.
Measuring cups - Used to measure the rice, ghee, milk, sugar, and other ingredients accurately.
Knife - Used to chop the cashews if needed.
Cutting board - Used as a surface for chopping the cashews.
Serving bowls or plates - Used to serve the Ksheerannam.
Spoons - Used for serving and enjoying the Ksheerannam.

Recipe variations

Replace basmati rice with jasmine rice for a different flavor profile.
Use coconut milk instead of regular milk for a dairy-free version.
Add a handful of grated coconut or coconut flakes for a hint of tropical flavor.
Replace sugar with jaggery or honey for a natural sweetener alternative.
Add a teaspoon of rose water or kewra water for a fragrant twist.
Include a few strands of crushed saffron directly into the cooking rice for a more vibrant color.
Add a teaspoon of ground cinnamon or nutmeg for a warm and aromatic taste.
Garnish with sliced almonds or pistachios for added crunch and visual appeal.

Recipe overview

Ksheerannam, also known as Andhra Style Rice Kheer, is a traditional Indian dessert that is rich, creamy, and decadently sweet. This delightful dish is made from simple ingredients like basmati rice, milk, sugar, and ghee, but it is elevated with the addition of fragrant spices like cardamom and saffron. The recipe also includes golden-fried cashews and raisins for a delightful crunch. While making Ksheerannam might seem a bit time-consuming, the process is straightforward and the result is worth every minute spent. Enjoy this delicious dessert warm or chilled, and you will find it hard to stop at just one serving!

Common questions

Can I use any type of rice for this recipe? No, it is recommended to use Basmati rice for the best results.
Can I use any type of milk? For the authentic taste, it is recommended to use full-fat cow's milk. However, you can use other types of milk such as almond milk or coconut milk if you prefer.
Can I replace ghee with any other cooking oil? Ghee adds a rich flavor to the dish, but if you don't have ghee, you can use clarified butter or a neutral cooking oil as a substitute.
Can I adjust the amount of sugar? Yes, you can adjust the amount of sugar according to your taste preferences. You may add more or less sugar as desired.
Is it necessary to soak the rice? Soaking the rice helps to remove excess starch and allows for better texture. It is recommended to soak the rice for about 30 minutes before cooking.
Can I add other nuts or dried fruits? Absolutely! You can add other nuts like almonds or pistachios, as well as dried fruits like dates or apricots to enhance the flavor and texture of the Ksheerannam.

Serving dishes and utensils

Saucepan - A large saucepan to cook the rice and milk mixture.
Small Pan - A small pan to fry the cashews and raisins.
Spoon - A spoon for stirring the Ksheerannam while cooking.
Measuring Cups - Measuring cups to accurately measure the rice, ghee, milk, sugar, and other ingredients.
Knife - A knife to chop the cashews if necessary.
Serving Bowl - A bowl to serve the Ksheerannam.
Serving Spoons - Spoons to serve the Ksheerannam into individual bowls or plates.

Origin stories

Ksheerannam hails from the vibrant lands of South India, particularly the state of Andhra Pradesh. It's a dish with deep roots in the region's auspicious rituals and festivities. It is typically offered to the Gods during religious ceremonies and is considered a prasadam, a divine offering. But Ksheerannam's appeal extends beyond the religious circles. It is also a beloved comfort food, signifying warmth, contentment, and the rich culinary heritage of South India. The humble ingredients - rice, milk, and sugar, are elevated to a divine status in this dish, their sweetness and simplicity speaking volumes about the region's affinity for uncomplicated, heartwarming food. This is a dish that truly represents the spirit of South India - simple, yet profound; humble, yet grand.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.