Doodh Pak

An Indian style rice pudding made with milk, rice, saffron and other spices, often served with puris

Prep: 30 min

Cook: 30 min

Total: 60 min

Servings: 10

Ingredients

Rinse the rice at least 3 times and then soak in about 1 cup of water for 30 minutes. Then drain the water and mix in 1 tsp of ghee to coat the rice grains.
Brush a heavy-bottomed pan with 1 tsp of ghee. Then add in the milk and bring it to a boil. No need to stir the milk while it comes to a boil.
If you are using saffron, take about two tablespoons of hot milk and add to your saffron strands to soak. Set aside.
Once the milk has come to a boil, add the rice and ghee mixture. Set a timer for 15 minutes and let it continue to boil on medium heat, stirring continuously. I like to scrape the sides and then the bottom in a zig-zag motion. After 15 minutes, check to see if the rice is cooked by taking a rice grain and testing it. It should be easily broken or smashed when lightly pressed with a spoon.
Now add the cardamom, nutmeg, saffron, and sugar. Let cook and reduce for 5 more minutes, making sure to stir continuously.
Then add in the charoli or nuts of your choice. Serve warm or cold from the refrigerator.