Doodh Pak
Doodh Pak is a Gujarati rice pudding made with white rice, milk, nuts, and spices. Use my easy, traditional recipe to make it.
I like making some more Gujarati recipes at home. Try them – Gujarati Dal, Dhebra, Piyush, Mango Matho, and Kathiyawadi Tadka Chaas.
Indian desserts are my weakness. I like to have something sweet after meals and always ensure I have something sweet in the fridge. Today, I tried this Gujarati Doodh Pak. It’s a close cousin of the classic Rice Kheer with a few extra ingredients added to it. It tasted pretty good, and now I am sorted for the next 2-3 days 🙂
About Doodh Pak
Doodh Pak (Dudhpak) is a Gujarati-style rice pudding with white rice cooked in milk and flavored with saffron, nutmeg, and cardamom. Nuts are added to give a nice crunch.
It is made for special occasions, weddings, pujas, and festivals in Gujarati homes. Doodh Pak has a creamy texture and a rich flavor profile and is very comforting. Do try my easy recipe to make it.
Ingredients
White Rice – I used short-grain Surti Kolam rice to make this recipe. You can use any flavorful short-grain white rice.
Milk – Use whole milk (full-fat milk) for the best result.
Spices – Flavor the dessert with saffron, nutmeg powder, and cardamom powder.
Nuts – I used almonds, cashew nuts, pistachios, and chironji (charoli). You can use any nuts that you prefer.
Others – You will also need granulated white sugar and ghee.
How To Make Dudhpak
Wash 3 tablespoon short-grain white rice and soak it in water. Keep aside.
Heat 1 liter whole milk in a non-stick pan over medium-high heat.
Once the milk comes to a boil, reduce the heat to medium-low.
Drain the rice and add it to the pan. Add 10-15 strands of saffron and mix well.
Cook for 40 minutes until the dudhpak is thickened and the rice is cooked. Stir frequently while cooking. Scrape the sides of the pan at regular intervals and add the solidified milk back to the pan.
Add the following ingredients and mix well.
- 6 tablespoon granulated white sugar
- 1 tablespoon ghee
- ¼ cup chopped dried nuts (I used almonds, cashew nuts, pistachios)
- 1 tablespoon chiroji
- ½ teaspoon cardamom powder
- ½ teaspoon nutmeg powder
Cook for another 3-4 minutes. Remove the pan from heat.
Refrigerate for 2-3 hours and serve chilled.
Storage Suggestions
Dudh Paak can be stored in an airtight container in the refrigerator for 2-3 days. It infact taste better the next day as the flavors settle down.
Do not freeze it as its texture might change once it is thawed.
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Doodh Pak Recipe (Dudhpak)
Ingredients
- 3 tablespoons short-grain white rice
- 1 liter whole milk (full-fat milk)
- 10-15 strands of saffron
- 6 tablespoons granulated white sugar
- 1 tablespoons ghee
- ¼ cup chopped nuts (I used a mix of almonds, cashew nuts ad pistachios)
- 1 tablespoon chironji (charoli)
- ½ teaspoon cardamom powder
- ½ teaspoon nutmeg powder
Instructions
- Wash the rice and soak it in water. Keep aside.
- Heat milk in a non-stick pan over medium-high heat.
- Once the milk comes to a boil, reduce the heat to medium-low.
- Drain the rice and add it to the pan. Add saffron and mix well.
- Cook for 40 minutes until the dudhpak is thickened and the rice is cooked. Stir frequently while cooking. Scrape the sides of the pan at regular intervals and add the solidified milk back to the pan.
- Add sugar, ghee, almonds, cashew nuts, pistachios, cardamom powder, and nutmeg powder. Mix well.
- Cook for another 3-4 minutes. Remove the pan from heat.
- Refrigerate for 2-3 hours and serve chilled.
Loved this version of kheer. You must try it too!