Doodh Paak,Recipe Link : http://www.tarladalal.com/Doodh-Paak-(-Gujarati-Recipe)-634r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Doodh Paak (Gujarati Recipe)Doodh paak is a semi-thick mithai, brimful with the goodness of milk. The milk is simmered for a while; then the rice is added and simmered till cooked. As the rice is cooked completely in the milk, it imbibes a luxurious flavour and aroma. The cardamom and saffron added towards the end complete the royal feel of this dish!Preparation Time: 5 minutes. Cooking Time: 27 minutes. Serves 4. 5 cups full-fat milkA few saffron (kesar) strands1 tbsp warm milk1 tbsp long grained rice (Basmati)1 tbsp ghee½ cup sugar½ tsp cardamom (elaichi) powderFor the garnish1 tbsp almond (badam) slivers 1 tbsp pistachio slivers1. Combine the saffron and 1 tbsp of warm milk in a small bowl and keep aside.2. Wash the rice and drain well. Add the ghee, mix well and keep aside.3. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. 4. Add the rice-ghee mixture, mix well and cook on a slow flame approximately 15 minutes, while stirring and scraping the sides of the pan occasionally.5. Add the sugar, saffron-milk mixture and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the sugar dissolve completely, while stirring occasionally.6. Cool slightly and refrigerate for at least ½ hour.Serve chilled garnished with almond and pistachio slivers.