Ingredients

• 1 litre milk
• 25 gms - basmati rice
• 125 gms - sugar
• 75 gms - khoya
• 40 gms - ghee
• 25 gms - cashewnut paste
• 75 gms - malai (cream)
• 25 gms - almonds and pistachios
• 1/2 cup - kewra essence
• 1/4 tsp - elaichi (cardamom) powder
• Saffron (soaked in warm water)

How to Make Sheer branj

• Boil milk, add washed rice and let it simmer until tender.
• Add half of the sugar; do not stir until it boils again. Once boiled, stir and cook gently for a few minutes.
• Add mashed khoya little by little, mixing well so as to avoid lump formation.
• Add half of the kewra water and the remaining sugar.
• Mix and keep adding the remaining kewra water.
• Keep stirring until it thickens and sticks to the spoon.
• Add melted ghee while mixing well.
• Blend malai with cashew paste and saffron water.
• Add to the sheer branj along with elaichi powder.
• Cool to room temperature.
• Serve garnished with slices of almonds and pistachios.