Sheerannam is a very traditional recipe in many parts of south India. This is a creamy and rich dessert. The mace flavor make this as a unique dessert.
This is basically a sweet milk pongal. Milk pongal is a savory type of pongal which is also a very traditional type of pongal (Will try to post milk pongal soon). Sugar candy and flavorings are added to milk pongal to make sheerannam.
Normally to any traditional Indian dessert,cardamon is used as a basic flavoring. In sherrannam mace powder and nutmeg powder is added. They taste really good in this sweet. The sugar candy brings in the depth of natural sweetness. Another important flavoring in sheerannam is the saffron strands. Milk, sugar and saffron is the heavenly combination. This also gives a beautiful light lemon yellow color to the dessert.
Rice - 1/2 cup
Milk - 5 cups
Sugar Candy - 1/2 cup(broken into small pieces)
Nutmeg powder - 1/8 teaspoon
Mace powder - 1/8 teaspoon
Saffron - 1/4 teaspoon(soaked in 2 tablespoon of warm milk)
Ghee - 2 tablespoon
Cashew nuts - few
Pistachio - few
Slivered almonds - few
Cook the rice in milk either on stove top in a heavy bottom pan or in the rice cooker.(I did it in the rice cooker)
After the rice is cooked well, add the sugar candy and stir well till the sugar candy is completed melted. Now add the saffron and milk mixture.
Next add the nutmeg powder and mace powder and stir well. Heat the ghee and fry the cashew nuts and add it to the pongal. Remove from heat and decorate it with pistachio and slivered almonds while serving.
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