4 bottles milk
4 tips Basmati or any fine rice
1 1/2 cups sugar
1 tblsp charoli
6 almonds (blanched and sliced; optional)
Simmer the milk in a large vessel for 10 minutes. Wash rice. Add it to the simmering milk, and keep stirring. When the rice becomes soft and the milk thickens and becomes creamy, add sugar. Stir for 10 minutes more. Remove from fire.
Powder cardamoms. Pour the doodh pak into a serving bowl, and garnish with cardamoms, charoli and almonds. Serve hot or cold.