Boil milk in the sauce pan on stove top. Remove from heat
add rice to the milk. To the sauce pan, add the 2-3 stainless spoons. [THIS IS CRUCIAL. This is required to prevent the milk from boiling over and spilling in the next set of cooking process.]
Prepare the pressure cooker for cooking - place the trivet inside the cooker. Add approximately 1.25 cups of water.
Cover the sauce pan with a tight fitting lid and place inside the pressure cooker. Close the pressure cooker with its lid. Place the pressure cooker on the stove on medium high heat. Continue cooking.
Steam will build up and you will see a steady stream of stem released from the vent. [Note: We are using the vent seal/whistle as it is called in India here].
Reduce the heat to low and continue cooking for 45-50 minutes. If you have done everything as per the instruction, this will be unattended.
Wait for 10 minutes and open the pressure cooker. Remove the sauce pan carefully. Fish out the stainless spoons.
Place the sauce pan back on the stove over medium heat. Add sugar and mix well. Once it comes to a boil, add the cardamom powder and saffron soaked milk. Mix well to combine.
Rest for a little while for the flavors to merge and doodhpak to cool down slightly.
Serve hot or cold, garnished with chopped pistachios.