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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.
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