Anjeer Kaju Doodh Paak

Name: Anjeer Kaju Doodh Paak
Total time: 1800 s
Yield: 2 People
Cuisine: Indian
Ingredients: 1 ltr fully fat free milk; 1/2 Cup sugar; 1.5 Tbsp basmati rice; 3-4 Fig; 5-6 cashewnuts; 1/2 Tbsp Cardamom powder; 1 Tbsp charoli; 1/4 Tbsp nutmeg powder

Asmita Rupani @homechef_Asmita

#weekwhite
#rainbowchallenge
Doodh Paak is very much famous dish in Gujarat and Rajasthan. Especially it is used in some religious rituals ceremony during the special month of spirituality. Also on some spiritual basis, it is offered to crows too.

Asmita Rupani @homechef_Asmita

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Ingredients

25-30 Mins

2 People

1 ltrfully fat free milk
1/2 Cupsugar
1.5 Tbspbasmati rice
3-4Fig
5-6cashewnuts
1/2 TbspCardamom powder
1 Tbspcharoli
1/4 Tbspnutmeg powder

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Steps

25-30 Mins

1

First of all take basmati rice and wash was clean water. Then just keep in clean water for 10 mins.
2

Now in a somewhat think pan boil milk. Pan should be think or non stick so that milk didn't gets burnt while boiling. Boil it till for a one full boil and then stir it continuously for 5 mins.
3

While the milk boils dry the rice kept in clean water with a cloth. Afterwards add 1/2 Tbsp ghee and mix well. This will keep the rice free while the milk is boiling. Now add the rice in this boiling milk.
4

Now at low flame boil the milk for 10 mins. Now just check the rice has got soft or not. If rice has got soft and turned almost colour of water then it is properly ready.
5

Now add sugar to it and boil it till the sugar water gets burnt.
6

Afterwards in that add small pieces of fig, cashewnuts and cardamom powder.
7

Now in that add charoli and nutmeg powder. Mix everything well and turn off the gas. Now Doodh Paak is ready to serve.
8

Due to Cardamom and nutmeg powder it smells and tastes so well. Doodh Paak can be served hot as well as cold. Doodh Paak kept in refrigerator for cooling becomes somewhat thick.