Gujarati Doodhpak

Wash the basmati rice thoroughly and drain it well. Toss the grains with the measured ghee until each one is coated in the fat. Leave it to rest for 10 minutes.

10 min

In a broad, commercial-grade heavy-bottomed vessel, elevate the full-fat milk to a gentle, controlled boil. Maintain continuous motion with a spatula to defend the base from scorching.

As the milk comes to a boil, add the ghee-coated rice to the pot. Stir well to separate the grains and turn the heat down to medium-low at the same time.

Let it simmer patiently for 25-30 minutes. Scrape down the thick milk solids that stick to the sides of the pot as you go, folding that concentrated cream back in.

25–30 min

Extract a single rice grain for a tactile evaluation; it must be profoundly soft, yielding completely when pressed between your index finger and thumb. By this stage, the milk will have reduced into a velvet consistency.

Incorporate the sugar, the pre-soaked saffron milk bloom, charoli seeds (chironji), and finely slivered almonds. Maintain the simmer for a finishing 5-7 minutes until the sucrose dissolves completely into the body.

5–7 min

Turn off the heat. Whisk in the cardamom powder. The doodhpak will thicken further as it cools.