The origin of this delicious dessert is Gujarat. Doodh Pak is an authentic Gujarati sweet dish made with long-grained rice, full-fat milk, and dry fruits and served cool with poori.
This sweet delicacy is prepared in Gujarati households during festivals, pooja, or when you have friends or family gatherings.
The milk is boiled on a slow flame to thicken, to which soaked rice is added.
After a while, sugar, saffron strands, cardamom powder, and nuts are added to the milk and cooked for another minute. Doodh Pak is cooled in a refrigerator before serving.
Cool, Delicious Doodh Pak Recipe
- 1 litre – Of full-fat milk
- 2-3 tbsp Long-grained rice (basmati rice)
- ½ cup Sugar
- ½ tsp Cardamom powder (elaichi powder)
- ½ tsp Jaiphal powder
- 4-5 – Saffron strands (Kesar)
- 1 tbsp Chopped almonds and cashew
- 1 tbsp Chopped pistachio
- In a deep bowl, take rice, wash the rice and drain well. Soak the rice in the water and keep it aside.
- Take a small bowl, put water in the bowl and soak cashew and peeled almonds. Keep them aside.
- In a heavy bottom pan, takes full-fat milk and boil it on a medium to the low flame while stirring occasionally.
- Stir and ensure the milk doesn’t stick to the bottom of the pan. Boil the milk for around 6-8 minutes.
- As soon as the milk starts to become thick and creamy, take the rice bowl and remove all the excess water from it and put the rice into the milk.
- Mix and cook the milk-rice mixture on a low flame for 5 minutes while stirring constantly. Also, scrap the sides of the pan occasionally to avoid sticking of milk.
- Once the milk is thick enough, add sugar to it and mix well.
- Cook until the sugar is dissolved completely, and stir occasionally. Cook for about 7-8 minutes.
- Now add saffron strands, cardamom powder and jayphal powder and mix them well.
- Switch off the gas and let it cool. Chop the soaked almonds and cashew and garnish the doodh pak with these almonds, cashew and pistachio.
- Refrigerate the doodh pak for at least 1-2 hours before serving.
- Use full-fat milk for the thick and creamy consistency of the doodh pak.
- Raisins can also be added to the doodh pak.
- Use a nonstick or heavy-bottomed pan to prevent milk from sticking at the bottom and avoid the burnt smell.
- For thick and creamy doodh pak, you can also use milk powder or condensed milk.
Doodh Pak, a kind of rice pudding made from full-fat milk, long-grained rice, sugar, saffron strands, dry fruits, and cardamom powder, is a Gujarati sweet dish that can be served with pooris.
Is Doodh Pak healthy?
No, this recipe is not healthy for a heart patient, a person with diabetes, or a person trying to lose weight. Although for a completely healthy person, it is a delicious sweet dish to enjoy as it has milk, rice and dry fruits.
What is the difference between kheer and doodh pak?
Kheer is a rice pudding in which milk is simmered until it starts to boil, and then rice is added. Kheer is thick and creamy, whereas, in doodh pak, the rice is much less than the kheer. Also, the doodh pak is thin and has dry fruits and cardamom powder.
What do we use to give our doodh pak a creamy consistency?
Instant mawa can give creaminess and thickness to your doodh pak. Use the readily available mawa, or you can boil full-fat milk until a thick consistency is obtained.