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 KSHEERANNAM

Ingredients:

• Rice - 1 cup
• Milk - 12 cups
• Jaggery - 1 cup (or) Sugar - 1 cup
• Ghee - 2 tbsp
• Cardamom powder - 1/4 tsp
• Cashewnuts - 1 tbsp
• Raisins - 1 tbsp
• Almonds - 1/2 tbsp (optional)
• Saffron - 1 tsp (dissolved in little warm milk)
• A pinch of salt 
• A pinch of  Mace 
• A pinch of  Nutmeg powder  

Method:

Heat ghee in a heavy bronze vessel fry rice for 2 minutes and allow it to cool. 

Keep one or two cups of hot milk separately.

In the same heavy bronze vessel boil milk when it starts boiling reduce flame and add rice.Keep stirring constantly in low flame till rice is cooked soft.

If the pongal thickness before the rice becomes soft, add salt and hot milk and continue cooking. When the rice is thick add jaggery, or sugar little by little and mix well till dissolved.

Remove from heat and add fried cashewnuts, raisins, almonds, mace, cardamom powder, nutmeg powder and soaked saffron. Heat rest of ghee pour on top and serve hot.