Preparation: 5 Minutes: Cooking time: 90 Minutes: Serves 4-6
2 litres Whole Milk
4 tbsp Basmati Rice
¼ cup Sugar
1 tsp of Nutmeg Powder
2 tsp of Green Cardamom Powder
⅛ tsp Saffron
6 tbsp Almond Flakes
3 tbsp Pistachio Flakes
2 tbsp Charoli (Chironji Nuts / Buchanania lanzan)
Wash and soak the rice in lukewarm water.
In a big pan, add a tablespoon of water and pour the milk. Place on high heat, stirring continuously (with a whisk) to ensure that the milk doesn't sit at the bottom.
When it comes to a boil, add the sugar and stir continuously.
Add saffron to a small bowl and pour a tablespoon of hot milk to release the yellow colour, and pour it back in.
Once the milk has been boiling for 45 minutes, drain the rice, add it to the milk, continuously stirring (with a wooden spoon).
The rice will cook in the milk, and this will take about 30-40 minutes; by now, the milk should be thick and reduced by half.
Now add the nutmeg, cardamon powder, almond, pistachio and charoli, simmer for further 10 minutes stirring continuously.
Remove from the heat and cool it straight away in the sink with cold water, stirring consistently not to form a skin on the milk for 8-10 minutes.
Garnish with almond, pistachio and charoli, best served cold in summer or lukewarm in winter.
Once you add the rice use a wooden spoon as the rice will break and dissolve in the milk with a whisk.
You can refrigerate the doodh pak, and it will last for 4-5 days.