Doodh Pak is a classic Gujarati sweet dish. It is similar to rice kheer but has a unique taste and consistency that sets it apart.
Estimated reading time: 5 minutes
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Doodh Pak is a pudding milk, rice, and sugar, flavoured with cardamom, saffron, and nuts. It is a quintessential part of Gujarati thali meal or festive food fare. This rich, creamy, and aromatic sweet dish is often prepared during festivals, special occasions, and celebrations.
Doodh Pak is more than just a dessert; it’s a comforting, Grandma style simple yet satisfying sweet dish.
Difference between Doodh Pak and Kheer: The key difference between these two Indian desserts are the consistency and the preparation method. Otherwise both require same set of ingredients.
Ingredients You’ll Need
- Milk preferably full-fat milk for a richer taste and creamy texture.
- Medium Grain White Rice with less starch, washed and soaked.
- Granulated White Sugar to sweeten the doodh pak.
- Milk Powder to get the thick consistency.
- Cardamom Powder and Saffron to flavour the doodh pak.
- Nuts (almonds, pistachio, cashew) peeled, and sliced.
- Chironji is the key ingredient of this Gujarati dessert recipe.
- Nutmeg Powder: A pinch (optional)
How To Make Doodh Pak
Step 1: Wash and soak rice
- Wash rice thoroughly under running water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming too sticky.
- Soak the washed rice in water for at least 30 minutes. This soaking process helps the rice cook faster and more evenly when added to the milk.
Step 2: Start simmering milk
- Reserve 1 Cup of milk. Keep it aside.
- Pour rest of the milk into a heavy bottom saucepan or kadhai.
- Bring the milk to a gentle boil while stirring occasionally to prevent it from sticking to the bottom of the pan.
Step 3: Cook rice
- Once the milk starts boiling, reduce the heat to low and add the soaked rice. Cook slowly in the milk.
- Stir occasionally to avoid any scorching. Keep cooking over low heat till rice is soft and mushy and the milk starts thickening.
Step 4: Make condensed milk
- Combine sugar, milk powder, and the one cup reserved milk in a pan.
- Simmer over low heat till it becomes thick and sticky liquid like a condensed milk.
Step 5: Flavouring the Doodh Pak
- Add the saffron strands, cardamom powder, chironji, homemade condensed milk, and a pinch of nutmeg powder.
- Continue to cook the Doodh Pak on low heat until the milk reduces to a thick, creamy consistency and the rice is fully cooked and soft.
- Now, add the sliced almonds, and pistachios. Stir them in, reserving a few for garnishing.
Serving Suggestion
Remove the Doodh Pak from the heat and let it cool slightly. The dish can be served warm or chilled, depending on your preference.
If you want to make it more festive, you can garnish it with saffron strands, rose petals, and the reserved nuts just before serving.
Serve the Doodh Pak in small bowls and enjoy this traditional Gujarati sweet, either on its own or as a complement to a festive meal.
My Tried and True Tips
- Milk Quality: Always use full-fat milk to get the creamiest consistency. The richness of the milk is key to the texture of the Doodh Pak.
- Short Grain Starchy Rice is not the right choice for this Indian dessert recipe. I highly recommend not to use basmati rice for making doodh pak. It will not give you the desired consistency.
- Consistency: Doodh Pak thickens as it cools. If it becomes too thick, you can add a little warm milk or water to adjust the consistency before serving.
- Nuts: Feel free to experiment with other nuts like walnuts or raisins, depending on your taste.
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Gujarati Doodh Pak Recipe
- Heavy Bottom Kadhai
Ingredients
- 1 litre full fat milk
- ¼ Cup white rice (medium grain)
- ¼ Cup granulated white sugar
- ¼ Cup milk powder (dairy whitener), unsweetened
- 1 teaspoon green cardamom powder (elaichi powder)
- ¼ teaspoon saffron (kesar)
- 1 tablespoon chironji (charoli)
- 1 tablespoon sliced almonds
- 1 tablespoon sliced pistachio
Instructions
Prep Work
- Wash rice thoroughly under running water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming too sticky.
- Soak the washed rice in water for at least 30 minutes. This soaking process helps the rice cook faster and more evenly when added to the milk.
- Reserve 1 Cup of milk. Keep it aside.
- Combine sugar, milk powder, and the one cup reserved milk in a pan. Mix.
- Simmer over low heat till it becomes thick and sticky liquid like a condensed milk. Turn off the heat. This is homemade condensed milk.
Making Doodh Pak
- Pour rest of the milk into a heavy bottom saucepan or kadhai. Bring the milk to a gentle boil while stirring occasionally to prevent it from sticking to the bottom of the pan.
- Once the milk starts boiling, reduce the heat to low and add the soaked rice. Cook slowly in the milk.
- Stir occasionally to avoid any scorching. Keep cooking over low heat till rice is soft and mushy and the milk starts thickening.
- Add the saffron strands, cardamom powder, chironji, homemade condensed milk, and a pinch of nutmeg powder.
- Continue to cook the Doodh Pak on low heat until the milk reduces to a thick, creamy consistency and the rice is fully cooked and soft.
- Now, add the sliced almonds, and pistachios. Stir them in, reserving a few for garnishing.
- Serve the Doodh Pak warm or cold garnished with sliced nuts and saffron strands.
Recipe Notes:
- The best rice for doodh pak is medium grain, less starchy, uncooked white rice.
- The sugar is always added towards the end of the cooking process. Once the milk is thickened, and the rice is perfectly mushy, then add sugar.
- Do not use pre cooked rice for making Doodh Pak.
- Many recipes suggest frying soaked rice in a teaspoon of ghee before cooking in the milk.
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