Wash basmati rice and soak for 15 minutes. Till then put the milk to boil.
In a big heavy bottom pan, add around 1/4 cup of water and put milk on it. (Addtion of the water in the bottom of the pot before boiling the milk prevents the milk to stick at the bottom of the pan). Put the milk to boil on medium heat stirring in between.
The milk will start to boil after 7-8 minutes. Let it boil stirring in between. (Use flat spatula to stir the milk. Scrape the sides of the pan continously while the milk is boiling with the flat spatula).
Drain the soaked rice. Add ghee in it.
Rub the ghee well to rice.
Add the rice to the boiling milk.
Le the milk boil on high heat for 10 minutes. Stir and scrap in between.
The rice has starting cookin and is coming up. The milk is also getting thick.
The rice is almost cooked and can be seen floating up on the milk. The milk is reduced and thickened.
Add nutmeg powder.
Add sugar and mix well. (The sugar will melt and make milk thin). I have added less sugar as we prefer less sweetness. You can add more if you prefer the doodhpak to be sweeter.
Le the milk boil for further 5 minutes till the moisture from the sugar is evaporated. Add 1 tsp cardamom powder. (leave the remaining cardamom powder to sprinkle while serving)
Boil for 5 more minutes . The flavor from nutmeg and cardamom are nicely infused in the doodhpak.
The milk is reduced to half and has thickened and become creamy. The rice is cooked fully and can be seen floating up. (Remove rice in a spoon and and if it mashed when pressed with your fingers, it is fully cooked). The doodhpak/ Indian rice pudding is ready. Stir it continously to avoid the layer of cream to form the top of the kheer.
Remove the doodhpak / Indian rice pudding in a serving bowl and sprinkle the slivered almonds , pistachio and cardamom powder and serve the doodhpak warm or refrigerated and serve chilled.