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Sheer branj
Method
- Boil the milk, add washed rice and let it simmer until tender.
- Add half of the sugar and 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 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 sheet branj alongwith elaichi powder.
- Cool to room temperature.
- Serve garnished with slices of almonds and pistachios.
Ingredients:
1 litre milk
25 gms. basmati rice
125 gms. sugar
75 gms. khoya
40 gms. ghee
25 gms. cashewnut paste
75 gms. malai
25 gms. almonds and pistachios
1/2 cup kewra essence
1/4 tsp. elaichi powder
Saffron (soaked in warm water)
1 litre milk
25 gms. basmati rice
125 gms. sugar
75 gms. khoya
40 gms. ghee
25 gms. cashewnut paste
75 gms. malai
25 gms. almonds and pistachios
1/2 cup kewra essence
1/4 tsp. elaichi powder
Saffron (soaked in warm water)
RECIPES BY REHANA KHAMBATY
