Ksheerannam | ஷீரான்னம் | Milk Pongal | Ammavum Naanum - Episode #60 | Rakesh Raghunathan

Описание: A sweet made in parts of Andhra Pradesh's’ Chitoor district, by slow cooking rice and sago in full cream milk and jaggery. What stands out in this recipe is the unique flavour and texture the sago imparts. Watch this recipe and let us know how you liked it.

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Ingredients:

Raw Rice – 1 cup
Sago – ¼ cup
Milk - 4 cups milk
Water – 1 cup
Powdered jaggery – 3 cups
Cardamom– 5 nos (powdered)
Edible camphor – a pinch
Roasted nuts & raisins – 3 tbsp
Ghee – 5 tbsp

Method:

1. Wash and soak rice & sago in water for 1 hour.

2. In a pressure cooker heat ghee (2 tbsp) and add the soaked rice & sago.

3. Add 2 cups of milk and 1 cup of water and pressure cook for 3-4 whistles.

4. Once pressure releases, open cooker and mix well.

5. Ensure you don’t break the sago balls.

6. Add the remaining 2 cups of milk and bring to a boil.

7. Add the powdered jaggery, cardamom powder and edible camphor

8. Bring to a boil and garnish with roasted nuts & raisins.

Note:

If your jaggery has impurities, add ½ cup of water to 3 cups of jaggery and melt it.
Cool this mixture down and strain into the cooked rice & sago mixture (step 7)

Our Previous Episode of Rakesh Udan:

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