In a deep bowl, take rice, wash the rice and drain well. Soak the rice in the water and keep it aside.

Take a small bowl, put water in the bowl and soak cashew and peeled almonds. Keep them aside.

In a heavy bottom pan, takes full-fat milk and boil it on a medium to the low flame while stirring occasionally.

Stir and ensure the milk doesn't stick to the bottom of the pan. Boil the milk for around 6-8 minutes.

As soon as the milk starts to become thick and creamy, take the rice bowl and remove all the excess water from it and put the rice into the milk.

Mix and cook the milk-rice mixture on a low flame for 5 minutes while stirring constantly. Also, scrap the sides of the pan occasionally to avoid sticking of milk.

Once the milk is thick enough, add sugar to it and mix well.

Cook until the sugar is dissolved completely, and stir occasionally. Cook for about 7-8 minutes.

Now add saffron strands, cardamom powder and jayphal powder and mix them well.

Switch off the gas and let it cool. Chop the soaked almonds and cashew and garnish the doodh pak with these almonds, cashew and pistachio.

Refrigerate the doodh pak for at least 1-2 hours before serving.