Soak basmati rice for 10 minutes. Grind in mixer jar. Keep aside. Dissolved saffron strands in 2 tbsp warm milk. Keep aside. Soak almonds and pistachio in warm water for 30 mins. Remove skins and finely chopped them Keep aside.
Apply ghee all over inside thick bottom pan. Pour milk and keep it to boil. Add crushed rice in it. Stirring constantly so it doesn't stick at bottom. Add saffron milk. As rice softened, add sugar and boil for 5 minutes. Off the flame.
Add cardamom powder, nutmeg powder, blanched almonds, pistachio flakes, chironji. Cool at room temperature to lukewarm.
Serve /Relish Delicious Lukewarm Dudhpak with pooris during Diwali lunch.
