1 litre - Of full-fat milk 2-3 tbsp - Long-grained rice (basmati rice) ½ cup - Sugar ½ tsp - Cardamom powder (elaichi powder) ½ tsp - Jaiphal powder 4-5 - Saffron strands (Kesar) 1 tbsp - Chopped almonds and cashew 1 tbsp - Chopped pistachio
Wash and drain rice in a bowl. Soak rice and nuts separately. let them soak.
Heat full-fat milk in a heavy-bottomed pan over medium to low flame, stirring occasionally, until it boils.
Stir milk to prevent sticking. Boil for 6-8 minutes. Add rice to thickened milk.
Cook the milk-rice mixture on low heat for 5 minutes, stirring constantly. Scrape sides to avoid sticking. Add sugar and mix well.
Continue cooking while stirring occasionally until the sugar is completely dissolved. Cook for approximately 7-8 minutes.
Add saffron, cardamom, and nutmeg powder. Let it cool. Garnish with chopped almonds, cashews, and pistachios.
Chill the doodh pak in the refrigerator for 1-2 hours prior to serving.
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