- 2 tablespoons basmati rice
- 1 litre milk
- 1 cup milk powder
- 1 cup milk
- 20-22 saffron strands in 2 tablespoons of hot milk
- 6 tablespoons sugar
- 2 tablespoons almonds
- 2 tablespoons pistachios
- 2 tablespoons chironji
- ¼ teaspoon cardamom powder
- 1 pinch nutmeg
Note– Please read the recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Wash and clean basmati rice with water and let it soak for 30 minutes.
- In a heavy bottom pan or a kadai add milk and bring it to a boil.
- Now add the soaked rice and keep stirring for couple of minutes or the rice might stick to the bottom of the pan. Now cook for 8-10 minutes or until the rice are soft and perfectly cooked.
- Further add the saffron milk, sugar and cook for another 4-5 minutes.
- In a bowl add milk powder and milk. Now mix them together until it becomes smooth.
- Now switch off the flame and add the milk powder mixture to the boiling milk and keep stirring it for 2 minutes or it might stick to the bottom of the pan.
- Once done switch on the flame and add almonds, pistachios, cardamom powder, chironji and nutmeg.
- Let the doodh pak simmer on medium heat for another 2-3 minutes.
- Doodh pak is ready. Let it cool down completely and then refrigerate it for sometime.
- You can have it hot or cold. I love chilled doodh pak.
- Serve it with puris or enjoy it just like that.
- If you do not have milk powder then you can skip it but please note it adds a very thick and creamy texture in the doodh pak.
- After adding rice in the milk keep stirring for few minutes else it might stick to the pan.
- Instead of sugar you can also add sweetened milk for a thicker and more creamier texture.