Doodhpak | Doodh Pak

Ingredients

• 2 tbsp Rice (Seeraga Samba/Basmati/Sona Masoori)
• 1 litre Full Cream Milk (4 cups, Boiled)
• 1/4 cup Sugar (adjust as needed)
• 1/8 tsp Cardamon Powder
• Few Saffron Strands
• Slivered Almonds and Pistachios

Instructions

1. 1

   In a thick bottomed pan, add washed rice. Pour boiled milk and let it come to a slow boil.

2. 2

   As the milk boils, stir it continuously to make sure the rice doesn’t stick to the bottom.

3. 3

   Add saffron strands, continue cooking the rice and milk on low flame for 15-20 mins, scraping the edges of the pan and stirring it occasionally.

4. 4

   When the rice is 3/4th cooked, keep cooking it on low flame and don’t stop stirring the mixture. At this stage, it is easy for the rice to stick to the bottom.

5. 5

   After another 15-20 mins, the rice and milk mixture is creamy and caramelized. The rice should easily mash when pressed between fingers.

6. 6

   At this stage, add sugar. Mix it well and cook it on low flame until the sugar is melted.

7. 7

   As the mixture comes together, add cardamom powder.

8. 8

   When it looks thick enough, add slivered almonds and pistachios – remove from heat.

9. 9

   Serve it warm or cold as a dessert.