DoodhPaak | Kheer
Doodhpaak (Kheer) - traditional, aromatic Indian pudding made by simmering rice in milk & sweetened with sugar. Tastes ab-so-lute-ly divine.
Ingredients
- 1 liter 2% Milk
- ½ cup Raw Rice I used Basmati Rice
- ¾ - 1 cup Sugar adjust to suit your taste
- 2 - 3 Cardamom Pods; husked and seeds powdered
- 1 generous pinch Saffron; soaked in 1 tablespoon warm milk
Garnish
- Chopped Pistachios
Required Equipment
- Pressure Cooker
- Pressure Cooker lid fitted with rubber gasket
- Plate/Trivet that comes with the pressure cooker
- 2 - 3 Stainless steel teaspoons
- Saucepan without handle
- Tight fitting lid for the sauce pan.
- Measuring cups
- bowls to wash rice and soak saffron
- mortar & pestle
Instructions
- how to make doodhpak in pressure cooker on stovetop
prep work
- wash rice 3-4 times
- soak saffron in warm milk
- crush pistachios for garnish
- husk cardamom pods and grind to a fine powder using a mortar and pestle
cooking
- 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.
Notes
1. Adding the stainless steel spoons into the sauce pan with milk is crucial to prevent milk from spilling over when pressure cooked.
2. You can place the plate/trivet that comes with cooker at the bottom of the cooker to stabilize the vessel with the milk.
3. Please note that you DO NOT place the weight while pressure cooking.
4. Make sure the pressure cooker lid is fitted with the rubber gasket.
5. If the Kheer is thick for you, add additional boiled milk to adjust the consistency.