Sheer Brunj (Lucknowi Rice Kheer)

Ingredients:

Milk - 1 litre
Basmati rice - 30 gm
Khoya - 75 gm
Sugar - 125 gm
Ghee - 2 tbsp.
Cashew nut paste - 25 gm
Cream - 75 gm
Kewra water - ¼ cup
Ground green cardamom - ¼ tsp.
Almonds - 8
Pistachios - 20
Saffron - a few strands (soaked in warm water)

Method:
Boil the milk and add the washed rice in a thick bottomed pan.
Cook the rice till tender in simmer mode.
Add half of the sugar and do not stir till it boils.
Once boiled, stir and cook for a minute.
Add mashed or grated khoya little by little mixing well to avoid lump formation.
Add half of kewra water and remaining sugar.
Mix and add the remaining kewra water. Stir continuously till it thickens and sticks to the wooden spoon.
Add melted ghee while mixing well.
Blend cream, cashew paste and saffron water.
Add to the sheer brunj along with ground cardamom.
Cool to room temperature.
Serve garnished with chopped almonds and pistachios. I garnished with saffron also.
Enjoy the rich, creamy and yummy kheer!.

R.C.

Posted in: Dessert