Soak almonds in water for almost an hour. Next soak the basmati rice for about 10-15 minutes in water. When done, drain out the extra water, peel and grind the almonds to make a smooth paste. Now, take a small bowl and dissolve saffron in it with one tablespoon of warm water. Keep this saffron water aside till required. Drain the water from the rice bowl and mix ghee in it.
Put a deep-bottomed pan on high flame and add milk in it, bring it to a boil. Once the milk is boiled, lower to flame to medium high and add almond paste to the milk. Stir to mix the paste well and add the soaked rice in the pan. Mix once again and let the milk simmer on low flame for about 40 minutes, while stirring continuously.
Add saffron water in the pan along with sugar, chopped pistachios, and raisins. Mix well and cook the milk on low flame until thick in consistency. Doodh pak is ready, transfer in a bowl and let it cool at room temperature. Once cooled, put the bowl in the refrigerator for chilling for half an hour.
When done, sprinkle cardamom powder and serve chilled.
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