Soak rice and dry fruits in slightly hot water for 15 minutes. Remove water and cut dry fruit into slices.

In a pan, add ghee and rice. Sauté rice for 2 minutes.

Now add milk and bring it to a boil.

Keep the flame medium and simmer it till the rice is thoroughly cooked. Stir occasionally.

Meanwhile, in a pan, add ghee and milk. When the milk starts boiling reduce the flame to low and add milk powder gradually. Stir continuously to prevent lump formation.

Stir and cook until the mixture thickens and leaves the pan’s sides. Instant mawa is ready.

When rice is thoroughly cooked then add instant mawa to it. Mix well.

Doodh pak quickly starts to thicken.

Then add sugar, chopped dry fruits, and charoli. Mix well and boil for 5 minutes until sugar is completely melted and dry fruits flavor is added to doodh pak.

Lastly, add cardamom powder and jayphal powder. Mix well.

Switch off the flame

Cool down the doodh pak completely or refrigerate it for 2 hrs. Serve.