Dudhpaak

While making any sweet dish, I always find myself confused on the proportion of sugar/jaggery to be added! And I’m sure I never ever will be able to do that accurately… by myself :P

Usually, I bug my mum on skype call before stepping into kitchen! And when I ask her “How much sugar do I need to use?” She will get annoyed replying “Can’t tell you like this… I judge it with my fist only! You ought to learn that way!” This lecture goes on for next 10-15 mins, explaining the technique/process, but at the end… I’m at zero!!! She leaves proportion up to me only :P Yes… that’s how she does most of the times, and that’s how it works great for me :)

Probably this is a major reason why I’m madly in love with ‘Indian Cuisine’! Beauty of Indian dishes lies in all those spices, richness and the most importantly, “Approximation” :P How beautifully everything turns out to be delicious, even when you don’t flip through your kitchen drawers/shelves for measurement cups n spoons! Mum and aunts cook their best dishes while talking about neighbour’s daughter’s boyfriend ;) Hahaha… I stay far away from these gossiping sessions in kitchen, as I love getting myself indulged in cooking process completely!

But yes… It’s all about adding your emotions/love in whatever you cook! Didn’t get to talk to mum before starting my work, but I was sure to have a perfect ‘DUDHPAAK‘ this time, after hearing her lectures so many times before… :)

Dudhpaak

INGREDIENTS:

1 ltr Full-Fat Milk
1 tbsp Rice (I used basmati only)
2 tsp Clarified Butter (ghee)
3/4 cup Sugar
1/4 tsp Cardamom Powder
2 tsp Slivered Almonds, for garnish

STEPS TO FOLLOW:

  1. Soak rice in water for half hour.
  2. Drain water and pat-dry this soaked rice completely.
  3. Take milk in a thick-bottomed pan and bring it to boil. You’ll need to simmer for around 15-20 mins.
  4. And keep stirring it in between.
  5. Heat ghee in another small pan and roast rice in it until it starts changing color.
  6. Add these ghee-roasted rice to milk along with sugar and cardamom powder. Mix well.
  7. Cook on low flame for 10 mins more or until you get rice cooked.
  8. Garnish with almonds and serve warm or chilled.

SJ’s NOTE:

  • Saffron strands (kesar) can be used to get nice color. For that, soak saffron in 2-3 tsp milk before adding along with rice.
  • Chironjji (charoli) and pistachio can be added too :)
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