Doodhpak / Kheer is an aromatic, flavorful Indian dessert prepared by cooking milk and rice on a low flame for a long time and flavored with saffron, and various nuts. It is also known as Doodhpak in Guajrat and Kheer in many other parts of India. It's a rich, and creamy Indian Rice Pudding with an interesting texture.
1 cup + 2 tablespoonsWaterto soak rice and saffron separately
Heat 2 tablespoons of water. Add 1/4 teaspoon of Saffron. Keep it on the side.
Soak 6 tablespoons of rice in 1 cup of water. Keep it aside.
Chop almonds, pistachios.
Heat 6 cups of milk in a heavy-bottomed vessel, preferably non-stick, on medium heat. Once the milk comes to a boil, wash the soaked rice, drain, and add it to the boiling milk. Keep the heat on medium or low-medium and keep stirring continuously. Make sure the milk doesn't burn or stick at the bottom.
After about 30 minutes, add the saffron and water mixture. Add sugar. Add the cardamom powder, chopped almonds, and pistachios, chironji, keeping aside some of these for garnishing. Cook for another 20-25 minutes.
Turn off the heat once done. Let it cool down and then refrigerate it. Dhoodhpak/Kheer can be eaten warm or cold, though the colder version tastes much better.
Serve it alongside puri and subzi. Enjoy
Saffron, pistachios, and rose petals are optional. Charoli is generally always used in Doodhpak, but in case you don't have it, it's ok to skip it. It wouldn't drastically change the taste of Doodhpak.
Doodhpak | Kheer | Indian Rice Pudding https://eatmoreart.org/doodhpak-kheer-indian-rice-pudding/