Dudh Paak

5 to 6 cups dudh (whole milk)

¼ cup chokhaa (rice), washed & drained

1 teaspoon ghee (clarified butter),

¼ cup khaand (sugar)

some kesar (saffron) (saffron soaked in teaspoon of warm milk)

some elchi (cardamom seeds), slightly crushed

some badaam (slivered almonds)

1. Heat the milk
2. Rub the clarified butter into the rice
3. Add the rice to the milk as the milk reaches boiling point
4. Continue cooking on low heat until the rice is cooked.
5. Add the sugar, saffron, cardamom and almonds
6. Cover and remove from heat.

Source: Kokila July 2001