Doodh Pak / Rice Kheer / Milk Kheer ( Pressure cooker method ) - A very delicious dessert in Indian Cuisine !! Please use standard measuring cup to measure rice, sugar and milk.
Serves: 8 - 10 dessert cups
1/3 cup ( 80 ml / 3 oz - Indian standard measuring cup ) basmati rice / silky raw rice
1/2 cup (100 ml / 4 oz - Indian standard measuring cup ) sugar (or to taste)
1 litre milk ( do not dilute with water )
2 pinches cardamom powder
1 tablespoon ghee
1 teaspoon or 8 cashew nuts, split
1 teaspoon raisins or 10 raisins
Wash and soak rice in 1/2 cup water for half an hour. Drain out water.
Boil milk ( do not dilute with water ) and keep aside.
Add milk and soaked rice in a pressure cooker. Mix well. Close cooker. Bring to full pressure on high heat till 3 whistles (3 quick whistles). Reduce heat and cook on a low heat for 5 minutes. Do not open the cooker immediately. Allow the cooker to cool naturally.
Open cooker. Add sugar. Mix well. Cover with a normal lid (not pressure cooker lid) and cook on a low heat for 10 - 12 minutes / till light pink in color. Stir occasionally. Turn off the heat.
Add cardamom powder after half an hour and mix well.
Heat ghee in a frying pan. Shallow fry raisins and cashew nut separately on a low heat till golden color. Add shallow fried raisins and cashew nuts.
Serve hot / warm / chilled.