Sunday, 31 January 2016

Mixed Dry Fruit and Nuts Vedhmi / Puran Poli (Indian flat bread Stuffed with sweet lentil, dry fruit and nuts )

Recently I had chance to sort out my external hard drive , where I store my food pictures since I created this blog more than 6 years ago. There are hundreds of recipes pictures, unfortunately many couldn't make it to this blog, I am really disappointed in myself that I took so much effort in cooking those delicacies, took pictures and left those poor pics !

I really want to post those recipes here, but I have to admit that those pictures I took that time were not perfect or maybe won't have chance to appear, especially in current times as it seems we are in a race or a competition in search of good light, camera and angles..to click and post magnificent pics. Well I can leave this rant about food blogging and food pictures for another day, there are so many recipe pictures in my archives which I have not used yet.

So altogether I have about 400 plus pictures of around 46 recipes, that  sadly couldn't make it on my blog, I am now thinking that I should remake those dishes that I did in the past and re take new photographs of those, One of the recipe picture caught my eye and reminded me of something I made around six years ago and since not made it again , so here goes, once again I have chosen Vedhmi / Puran Poli. This was while i was looking at the old pics, I had an urge to having it and decided to make on the day of Makar Sankranti.


 Vedhmi / Vedmi is a Gujarati word for Puran Poli (Indian flat bread Stuffed with sweet lentil filling ) It's a very popualr traditional dessert throughout India, served piping hot with bowl of aromatic Ghee. In Gujarat this dessert called Vedhmi, simply because it's made with your finger tips by tapping the stuffed flat bread and in Gujarati finger tips means Vedha !




While in many other states of India Chana Daal ( Split Bengal gram daal ) being used to make filling, in Gujrat mostly Toover daal ( Split pigeon pea ) and Jaggery or sugar are used, and these beautiful and aromatic flavours added by using Cardamom and Nutmeg. For the upper layer many people uses Semolina and Plain flour to make flat bread crispy outside, but mostly I have seen Vedhmi made with Whole Wheat flour.

Vedhmi or Puran Poli is one of the tastiest and delicious dessert in Indian cuisine and without any doubt mine too. Mostly this dessert prepared during festivals and other occasions, but this is one particular dish I remember that my Mum used to make any time in the year, no special occasion needed, but as it goes for other treats in our house there had to be some special occasion like Birthdays or festivals.

In Gujarat mostly Vedhmi served with Gujarati Kadhi, Peas Pulao, Patra, Valor-Ringna nu saak ( recipe coming soon ) and obviously a generous dose of pure golden Ghee, Oh it's heaven ! Next morning once again we get chance to enjoy Vedhmi, but this time we would wash it down with Kesar Badam Milk .
Many believe that the perfect preparation of Vedhmi / Puran Poli involves a high skilled task, I agree to a certain extent.  Mostly you would be disappointed when filling oozes out of the dough and flat bread starts tearing. Also in the making Puran ( filling ) or in kneading the dough, but couple of things you can keep in your mind while preparing ( see method ) and obviously with some experience the job can be done. It's about trial and error :) !

So, did I made traiditional Vedhmi on Makar Sankranti ? well yes and no, I had prepared and enjoyed Vedhmi, but this time once again 'Aadat se Majboor '( old habits die hard ) I ended up doing another experiment on my gunnies pigs ( family ) and made filling with both daal, dried fruits and Nuts to cut down the amount of sweetness, because dried fruit has it's own natural sugar and made it more richer, nuttier and scrumptious. Because we enjoyed so much at home, couldn't resisit to make for daughter and lovely daddy drove all the way to give her..she enjoyed it so much as well.

So if you are crazy fan of Vedhmi / Puarn poli, but still love to try something difffrent try this Dried fruit and nuts Vedhmi..I am sure you will have no complaints. If you want to try Traditional Vedhmi recipes, just leave dried fruits and nuts out and make it original way ( No Dry fruit and nuts ) with the same methods.


You will need :- Dough - Upper layer

  • 1 cup chapatti flour ( I used wholemeal )
  • Pinch salt
  • 1/2 tsp. oil
  • Water

You will need :- Filling

  • 1/2 cup chana and toover daal ( you can use either of them if you like )
  • 3 tbsp. khoya / Mawa or full fat milk powder
  • 7-8 dried figs finely chopped
  • 7-8 medjool dates. pitted and finely chopped
  • 4 tbsp. mixed nuts ( almond, cashew and pistachio )
  • 1 tbsp. white poppy seeds ( Khus Khus )
  • 1/4 cup sugar
  • Pinch cardamom and nutmeg powder



Method :- Filling
Clean, wash and cook both daal together in the pressure  cooker ( Only add sufficient water )
Once daal is cooked, grind daal, dried figs and dates in a food processor  and make it in a smooth paste.
Lightly roast mixed nuts and make coarse powder.
Transfer the daal mixture in a heavy bottom pan , add sugar.
Keep cooking the mixture on a low to meduim heat and constantly keep stirring.
Once all the moisture starts evaporating , add Khoya mixed nuts powder and keep stirring.
Slowly slowly mixture will keep getting thicker and stiff. ( time to perform a taste on the filling ). TAKE A SPOON, DIG INTO MIXTURE , IF SPOON STANDS ERECT IN THE MIXTURE WITHOUT FALLING DOWN, means filling is ready.
Transfer the filling in a plate and let it cool completely. Longer the better. ( I prepare filling early in the morning and leave it to cool about 5-6 hours or sometimes prepare at night and leave it in the refrigerator whole night ).
Now prepare dough.
Place flour, salt in a plate and knead chapatti like dough, it should be pliable and soft.
Cover the dough with a clean kitchen towel and leave it to rest for 20 minutes.
Once you are ready to prepare Vedhmi, add 1/2 tsp oil in the kneaded dough and once again knead the dough for 2-3 minutes.
Divide the dough and filling mixture into equal portions and make golf size balls .
Start heating griddle or tava on a low heat.
Roll the one ball of dough into oblong shape chapatti ( not too big ) ( see picture )
Put the filling ( stuffing ) ball on the edge and overlap the other end of the chapatti. ( see picture )
Take a sharp edge bowl or glass and press on the stuffing filled chapatti. ( see picture )
Remove the excess dough and very gently roll the Vedhmi to your desire thickness or use your finger tips to press down the Vedhmi. ( This method will require lot of time )
Cook on the hot griddle on both side, apply Ghee on both side and roast the vedhmi till it's nice and brown on both side.
Apply Ghee generously on the Vedhmi  and serve hot .
Enjoy !!













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Thursday, 28 January 2016

Masoor daal and Green Beans Khichdi #comfortfood #indiankhichdi #nowonmyblog #jcookingodyssey


To devour ultimate comfort food Khichdi, you don't have to wait for any particular season, Khichdi is for any time, however I love to have hot and steaming Khichdi during the winters. I have eaten Khichdi whole of my life and would never get bored, it could be so simple and humble sadi (plain) khichdi with pickle, yogurt and papad , Masala Khichdi ( Spicy version ) where rice and daal, Tuver or Moong daal sautéed in ghee with whole spices and enjoyed with yogurt, salad and papad and sometimes easy yet an elaborate Khichdi, prepared with lots of vegetables, aromatic spices and Nuts , I would enjoy without any doubt.

Khichdi, I think is one of the healthiest, wholesome and nutritious one pot meal around. If you have pressure cooker, this dish can be done in jiffy.  Like I said Khichdi is such a dish that you don't need to wait for any particular day or season, but you need Mood, I prepare Khichdi according to my mood and health. If  feeling a bit under the weather,  plain khichdi makes me happy, pressed for time just go for Masala khichdi and when I am feeling good and fit, have lots of time on hand, I still make khichdi :) It's just I make more efforts in peeling and chopping vegetables and make Khichdi almost like a Biryani !!! You know, I am not a Biryani fan, so I make Biryani Khichdi :P



I vaguely remembered, I think Khichdi was the first dish which I completely cooked by my own when I was around 9 by observing Mum while she cooks, how would she cut the vegetables, how much spices she was adding and how much precaution she would take while she cooks. My mum used to prepare many types of Khichdi, one of them was Masoor Daal Khichdi, mostly on Sunday evening as at Lunch time usually we would've had heavy and elaborate meals.

Masoor ( red lentils ) Daal Khichdi, cooked with Fresh green beans, freshly ground Garam masala( which lends little darker colour Khichdi ).  You will have Protein and vitamin rich dish from this one pot meal. This satisfying and comfort khichdi can be eaten as it is or enjoy with fresh plain yogurt , roasted papad and fresh salad , sometimes I would love to have with Gujarati Kadhi.



You will need :-

  • 200 g Basmati rice 
  • 200 g Masoor daal 
  • 200 g green beans ( Fansi ) cut
  • 100 g Potato cut and cubed with the skin
  • 1 medium onion chopped
  • 3-4 garlic cloves chopped
  • 1/2 tsp. green chilli and ginger crushed
  • Salt to taste
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 1 black cardamom
  • 2-3 green cardamom
  • 2 clove ( Laving )
  • Small bark of cinnamon 
  • 1/4 tsp. mace powder ( Javentri )
  • 1 star anise
  • 2-3 black pepper
  • 1 small bay leave
  • 2-3 tbsp oil 
You will need :- Vaghar ( optional )
  • 1 tsp. oil
  • 1/2 tsp. cumin seeds
  • small green chilli chopped
  • Pinch red chilli podwer


Method :-
Clean, wash and soak rice and daal separate for 10-15 minutes. Then discard the water.
Now place all the whole spices in a grinder and grind into powder. Leave it aside.
Heat oil in a pressure cooker and add ginger and green chilli, then add onion and garlic.
Sauté onion and garlic for one minute, add potato and green beans.
Fry for few seconds and add rice and daal.
Add ground whole spices according to your taste ( I added 1 tsp. ) red chilli and turmeric powder.
Add salt and fry mixture for 2 minutes.
Add water, close the pressure cooker lid and cook till 3 whistle.
Let the cooker cool naturally.
If you are going to do a vaghar on the khichdi, heat oil, add cumin seeds.
Once crackle add green chillies, red chilli powder and pour vaghar on cooked khichdi.
Serve Hot khichdi with dollop of ghee, yogurt, salad and papad.
Enjoy !!
















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Wednesday, 27 January 2016

Fresh Chick peas ( Garbanzos ) and Green Garlic Fritters - Lila chana and Lilu Lasan Vada #kemcho #jcookingodyssey


While me and mum were breaking this such an enormous block of Jageery, with hammer and chisel on one cold morning, there was a knock on the door, we had visitors, one of our family friend with their little girl from the UK came to meet us.

We were so shocked , specially me, when this little girl said 'look mum, it's Gor' in Gujarati, took me minutes to believe what she spoke.  Out of curiosity I asked them so many things about UK and was so amazed when I heard that almost all the Indian groceries and vegetables are available easily in London and big cities of UK.
Coincidently, it was unknown to me that soon I shall be getting married and settling in the UK in not too distant future from the family friend visit. Still I was relaxed because one thing for sure I knew that whatever happens but I will have accesses to Indian groceries in London.




It is fortunate that you can get everything. Recently I went to get some Indian vegetables and I spotted from far some Fresh Ponk ( tender Sorghum ), literally I almost ran to get there, my bad luck couple in front of just picked up the last lot.  So I grabbed one of the assistants and asked him to bring some for me from their stock room.


Darn, I was dispointed to hear that Ponk was out of stock and there was not any delivery of fresh veg and fruit until next day, and it wasn't guaranteed that even in next delivery, PONK will be there or not .While I was with sad face moving ahead I saw cart full of Fresh Chick peas, without second thought I picked up one bag to compensate myself, and from the frozen section also picked up Lilu Lasan ( Green Garlic ) and headed home.

Ponk , Lila Chana and Green garlic is very popular seasonal treat in Gujarat, and it is not available throughout the year. Fresh and tender these gems are true delight. They are perfect winter bounties and I am extremely fond of them.  So once these gems are in my kitchen, I do prepare some traditional delicacies and devour them with great pleasure.

 As soon as I got home, half amount of the Lila Chana ( we call POPTA in Gujarati ) I roasted on a griddle with the pod,and while watching TV one by one I was shelling them and munching on them, I would say one of the best and healthiest snack ever, and then there was an exciting part !




Next there was these unique and delicious Lila Chana ane Lilu Lasan Vada were wafting their incredible aroma in the kitchen and satisfying my cravings for something hot in this chilly weather. These vadas are extremely easy to prepare, spicy, crispy scrumptious and can be done in a matter of minutes. You can adjust spiciness according to your taste, but I would recommend that you eat quite spicy and use Green Garlic in this recipe, because that imparts the unique flavour. Not forgetting it's best to make most of it while it's available. Best accompanied with Green Mint and Coriander chutney, fried green chillies and freshly sliced onion. Great combination ever you can enjoy in winter !



You will need :-

  • 250 g shelled green chana
  • 3 tbsp. green garlic finely chopped
  • 2 tbsp. fresh chopped coriander
  • 3/4 cup besan 
  • 1/2 cup rice flour
  • 2 tbsp. coarse rice flour ( optional )
  • Salt to taste
  • Pinch bi -co -soda
  • 2-3 tbsp. ginger and green chillies crushed ( Not paste )
  • Oil for deep frying 


Method :-
Place fresh chana in a grinder , grind to coarse mixture, do not make paste.
Add everything in a big bowl except oil and mix everything.
Heat oil in a heavy bottom kadai.
Take small amount of vada mixture and carefully drop in a hot oil.
Now turn the heat low and fry them till crispy but cooked inside well. ( While you are frying vada, prick the vada with pointed knife, so inside of it cook well too )
Do not fry vada too brown.
Serve hot with chutney, fried green chillies, sliced onion and lemon wedges.
Enjoy !
















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Monday, 25 January 2016

Lapsi, Methi ane Bajri Muthia/Muthiya - Broken Wheat ,Fresh Fenugreek and Millet steamed cake #kemcho


We Gujarati love to devour freshly made hot and savoury Muthia with cup of chai or Chaas ( Lassi ) any day. It can be eaten as snack or light lunch, many families even have it for dinner as well.





Put a bowl full of Muthia in front of me and big mug of masala chai in my hand and I'm a preety much a happy camper. Oh and do watch me while I pick up those tiny winy tempered and crunchy sesame and mustard seeds one by one and start to enjoy them..best part ever!




To bring out some real taste of Muthiya remember how important the tempering part is, this is the highlight in bringing the best out of Muthiya, and it is a must that fresh curry leaves, dried red chillies and sesame seeds to be include in the tempering part, as these will release the particular aromas that are important in the Muthiyas. To enhance the taste and texture of the Muthiyas even further, then fry them longer till the crunchiness appears. Okay now make yourself a good cup of tea and consume these crunchy Muthiyas for an unforgettable experience !


It could be Dudhi (bottle gourd ) na Muthia , with little twist I have also prepared Oats, Quinoa and Methi Muthia Methi Muthia, too , Rice and Methi Muthia na Rasawala Muthia . After looking at my Muthia recipes by now you might have an idea that I love one particular ingredient, yes it's Methi ( Fenugreek ) especially fresh methi always makes me and my sunny boy happy .

During winter months in Gujarat, people consume lots of fresh methi and millet ( Bajra ), and I follow the same. At least once or twice we have Bajra rotla in a week and fenugreek sabji too. A fresh bunch of Methi is always useful in the kitchen, for me Ringna Methi sabji must include Methi obviously. My muthiyas made with Methi I've also used in making Undhiyu, another most popular and delicious Gujarati delicacy which we love to core. I am always discovering ideas to include Methi, in my baking ventures and recently prepared Methi and Ajwain Fougasse.


Lapsi, Methi and Bajri Muthia, were also produced in my kitchen because suddenly I got this immense craving to gorge on this healthy, delicious and flavourful Muthia. So this time there is new addition into traditional Methi muthia recipe, It's the Broken wheat, (Lapsi ) that is one of the three healthy ingredients, the other two being Methi and Bajri flour. Together with the earthy flavour of Bajri ,the bitterness of Methi and the nuttiness of Broken wheat combine together takes the Muthiyas to a different level.
Lapsi, Methi and Bajri Muthia, are phenomenal with Chaas ( Lassi or buttermilk ).




You will need :- Muthia

  • 1/2 cup broken wheat - Lapsi - Dalia
  • 1 cup fresh finely chopped fenugreek leaves - Methi
  • 1 cup millet - Bajra flour 
  • 1 tbsp. besan or soya flour
  • 1 tbsp. chapatti flour
  • 1/2 tsp. garlic paste
  • 2 tbsp. ginger chilli paste
  • 2 tsp. sugar
  • 3-4 tbsp. sour yogurt
  • 2-3 tabsp. oil
  • Salt to taste

You will need :- Tempering ( Vaghar )

  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • Pinch hing
  • 1-2 dry red chillies
  • 7-8 fresh curry leaves 
  • 1 tbsp. sesame seeds
  • 2 tbsp. tomato ketchup
  • 2 tbsp. water
You will need ;- Garnish
  • Handful of fresh finely chopped coriander leaves
  • 1 tbsp. grated coconut
  • Lemon wedges 

Method :-
Clean, wash and soak broken wheat in water for half an hour.
Discard the water, add new water and cook broken wheat in pressure cooker, cooked broken wheat should not be runny, almost like cooked rice.
Let it cool at room temperature. ( I generally cook broken wheat at night, and leave it in the fridge to use in the morning )
Take big plate, and mix all the ingredients given for muthia.
Knead into dough, dough should be like chapatti dough.
Apply little oil into your palm.
Divide the dough into equal portions and shape them into round balls.
Arrange them on a greased perforated plate ( thali ) and place in a steamer.
Steam them about 20-25 minutes, insert a knife and check that it comes out clean, meaning it's cooked.  turn off the heat.
Let it cool for 5-8 minutes, carefully remove them from the steamer and leave it aside.
Now prepare the vaghar by heating oil in a kadai.
Add mustard seeds, once crackle add hing, dry red chilli and curry leaves.
Fry for few seconds and add sesame seeds and tomato ketchup.
Cook tomato ketchup for a few seconds and add 2 tbsp. water.
Let water boil and add steamed muthia, carefully sauté them for 4-5 minutes.
Serve hot in a bowl and garnish with coriander leaves, grated coconut and lemon wedges.
Best accompanied with Chaas ( Lassi ).
Enjoy !
















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Sunday, 24 January 2016

Poori-Puri - Unleavened Deep Fried Indian Bread #jcookingodyssey #nowonblog


You can devour and enjoy Poori with bhaji, sabji, tea, yogurt pickle, halwa , Siro  kheer , Shrikhand, Keri no ras, Basundi or Doodh paak, or sometime on it's own,  there are endless way to enjoy Poori !! After Roti or Chappatti I think Poori is most well known and versatile Indian bread you can find in Indian Cuisine.



Poori or Puri is an unleavened deep fried Indian bread. When I was a kid,  at one time, in our house Poori used to be counted as a luxurious, novelty and treat, so they were left for mainly big festivals and some special occasions or when guest arrives. Nowadays, I don't fry too often because health doesn't allow it !

I have been making Pooris more than well over three decades. it was always me and my brother who would roll the pooris for Mum, so she can fry them very quickly, she did not mind what shape or size. But we always used to give her perfect round rolled pooris, whenever mum called us to roll poori, while Mum's in the kitchen, my brother would get Papad ( Tortilla ) press without her knowing  and would sit in the sitting room, and we take turn to press the Poori and use stainless steel glass and cut perfect round shape pooris and used to amaze her. After so many years when we told her that we were cheating while making Pooris , she told us she knew what we were doing, but she kept quite because we were having fun:)


We Gujarati's make two type of Poori, Saadi (Plain Basic) poori, and Masala Poori and both variations make delicious combo with sweet and savoury dishes. The moment you see round and fluffy poori coming out of frying pan your worries goes away, obviously the flop ones can be quite overwhelming.  I've been through these stages many times, but now experience speaks a lot !

Now that I talked about experience, let me share with you my experience about Poori. Anyone can make Poori, there are not many hard and fast rules, just keep couple of things in mind.

If you want to make perfect poori, start at very early age, watch your elders how they are making it, help them making it, best to start with rolling few pooris first,  surely one day you will be expert in making Poori.
Never use a thin bottom pan for frying, reason is that oil heats very quickly in those pan and sometimes there is a chance of pan catching on fire.
Always use wide and heavy bottom kadai for frying.
and keep patience and keep the practise going, you will get there !

You will need :-

  • 250 g chapatti atta ( whole wheat flour )
  • 3 tabs oil 
  • Pinch salt 
  • Pinch Ajwain ( optional )
  • Oil for deep frying

Method :-
In a wide plate ( Parat or Kathrot ) place flour.
Add salt , oil and ajwain and mix everything with your fingertips.
Now add water little by little and mix the dough.
Once dough coming together, stop adding water.
Now start kneading the dough, knead dough well for about 8-10 minutes.
Dough should be semi stiff, not soft like chapatti otherwise you will need dry flour to roll the poori and the Poori will start to soak up lot of oil. Also not very stiff either or you will have Pooris with cracks.
Cover the dough for 5 minutes with clean kitchen towel.
Make small equal sized ball.
Start heating oil in a kadai.
Take one ball and roll gently with rolling pin and make round poori.
Do not stack rolled pooris or they will stick to each other.
Once oil is heated, add tiny bit of dough and see if dough comes up straight away on the surface means oil is heated and ready to fry the pooris.
Carefully slip rolled poori into hot oil.
Very gently press with a  perforated spatula  ( jaro ) and Puri should be puff up.
Once puffed up turn poori over and cook other side until light golden.
Remove poori from the kadai.
Serve hot with sweet and savoury dishes.
Enjoy !














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Thursday, 21 January 2016

Doodh Paak - Gujarati style Rice Pudding #Gujaratifood #doodhpaakpoori #kemcho #jcookingodyssey

Just mention  Doodh Pak-Puri , to any Gujarati,  watch their face and twinkle in their eyes,
they will narrate their love for this a very rich Gujarati dessert made of Full fat milk and rice not only looking so divine and luxurious,  but also in taste too. Doodh Paak is mostly prepared during festive season in Gujarati Household. This delicious and sinful Gujarati dessert is best served with Puri, Bhajiya ( Pakora ).

Since I posted my recipe Kesar, Pista , Nariyal Doodh Paak Ladoo, many of you asked me about Doodh paak recipe, few asked me is it kheer ? No it's not ! How ? Kheer and Doodh Paak looks similar, Ingredients are same, method is little different.

Kheer is very creamy and thick.
In kheer recipe ratio of milk and rice is e.g. 1 litre milk and 1/4 cup rice
In the method of making kheer as soon as milk starts boiling, we add rice and cooked till everything  until rice is almost mushy.
In kheer recipe saffron can be added.

So what is Doodh Paak ? Doodh Paak translates 'Cooked Milk'. In Doodh Paak recipe, it is very important that you boil milk first and milk should be concentrated and approximately 60% of water content has to be evaporated and it should look like cream colour evaporated milk but should not become Rabdi or basundi. Ratio of milk and rice should be 1 litre milk and 1 tablespoon rice.
In doodh paak rice is only added after milk is cooked properly.
And please do not add saffron.
Doodh paak should only be garnished with almonds and pistachio nuts.
And Doodh Paak is creamy but not thick, doodh paak is there to gulp it down :)

 Why I am so sure about this recipe, it's not my confidence but the person who taught me, she was the confident one, and  Doodh paak made by her was the most popular recipe in the entire block where I grew up and she would swear on this recipe. No, it wasn't my Mum !

In India, one of our next door neighbour lady, fondly we've always called her' Masi ' (aunt) who would make Doodh Paak on every Raksha Bandhan and she would make sure that one big bowl of Doodh Paak reaches to our house, mostly in our house mum used to prepare Kheer or Shrikhand on Raksha Bandhan.
Not only me but her BIL was also great fan of her Doodh Paak too. He would easily gulp it down 3-4 bowl at a time  At that time I was big fan of her cooking, but only after I got married I noted down few recipes from her like Handvo, Methi Thepla,Sukhdi and Doodh Paak !

Recently I had an opportunity to prepare Doodh Paak as we had small religious ceremony,  for Prasad I prepared Potato and Chick Pea curry (without onion and garlic ), Coconut and Almond rice, Puri and Doodh Paak !



You will need :-


  • 2 litre full fat milk 
  • 2 tbsp. basmati rice washed and soaked for 10 minutes
  • 1 tbsp. ghee
  • 200 g sugar 
  • 1/4 tsp. cardamom powder
  • Big pinch nutmeg powder
  • 2-3 tbsp. slivered almonds and pistachio nuts
Method :-
Mix ghee into soaked rice and leave it aside.
Take big pan, wash inside of it with cold water. ( leave couple of spoon of water inside )
Pour milk in the pan and bring it to boil, keep heat on medium.
Continuously keep stirring the milk, keep an eye the milk, it should not stick to the bottom of the pan or do not allow to boil over or spill out, otherwise the smell of burnt milk will spoil your entire dish.
Keep stirring slowly milk for 30-40 minutes.
Now add rice and continuous cook the doodh paak.
When you see milk is getting creamier and reduced to almost half, add sugar per your taste.,
Keep mixing and cook on a medium flame for another 10-12 minutes until sugar dissolves properly.
Add cardamom and nutmeg powder.
Sprinkle slivered almonds and Pistachio.
Serve hot or chilled.
Best served with Poori or Puri ..recipe coming next !

















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