Doodhpak/Rice Kheer/Indian Rice Pudding

Ingredients

For Doodhpak

• 2 litre milk
• 500 gm sugar
• 2 cup water
• 6 tablespoon basmati rice
• 2 tablespoon condensed milk
• tablespoon clarified butter/Ghee

Ingredients

For Doodhpak

• 2 litre milk
• 500 gm sugar
• 2 cup water
• 6 tablespoon basmati rice
• 2 tablespoon condensed milk

For Flavour and Garnishing

• 3 tablespoon raisins
• 2 teaspoon powdered green cardamom
• 2 tablespoon chopped unsalted pistachios
• 1 cup almonds
• 1 teaspoon Charoli/chironji 
• 1 tsp Nutmeg powder
• Few saffron Strand

Directions

1. Wash and soak rice for an hour.
2. Take a deep pan or cooker and add 2 tablespoons of ghee and bring it to melt. Keep the flame low and fry the raisins in golden brown colour in hot ghee. Take the raisins into a bowl and keep them aside.
3. Pour a whole 2 litre of milk into the pan, deep pot or Cooker and bring it to boil.
4. Drain all the water from the rice and add it to the boiling milk and keep the gas heat on a low flame so the boiling milk does not overflow.
5. Constant string on a low flame with a spatula so milk and rice don’t sit at the bottom.
6. Boil the rice until it cooks fully and the milk gets thicker and reduced to half quantity.
7. Add sugar, cardamom powder and nutmeg powder.  Mix well and bring it to boil again and simmer for 5 more minutes.
8. Turn the heat off and let it cool down completely.
9. Whisk pudding gently to incorporate some air.
10. Add Chopped almonds, pistachio, fried raisins and charoli seeds.
11. Serve chilled for a delicious sweet taste.

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