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