500 gm basmati rice.

20 pieces almonds.

20 gm pista.

20 gm kaju.

20 gm kismis.

250 gm khoya

10 pieces layang.

10 pieces elaichi.

¼ tsp saffron.

400 gm kewra.

100 gm sugar.

100 gm ghee.

7 glasses water.

To start with the preparation process, soak rice, kaju and badam.

 Put saffron in water and let it boil. Now put the soaked rice in the water to boil. Also add some lavang and elaichi pieces to it.

Once the rice is done, sieve it to drain the excessive amount of water.

 Now take a heavy-bottomed pan and put some ghee in it. Again add some elaichi and lavang and fry it for around 2 minutes.

 Take half of the cooked rice and put it in a pressure cooker. After this pour in half of the sugar and finally the remaining rice also.

Allow it to cook for 25 minutes on the low flame and add ghee to the rice. Stir the rice occasionally.

 After adding up all the dry fruits to the cooker, get the mixture steamed.

Add 3tsps kewra to the rice and cover the vessel.

Once the water gets dried up, add khoya and cook it for another 15 minutes. Remove the vessel from stove and put a silver foil over it.