Doodh Pak

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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.

Doodh pak served in a bowl.
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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.

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.

Rice soaked in water.

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.

Saffron and soaked rice added to boiling milk.

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
Ghee, sugar, spices and nuts added to the pan.

Cook for another 3-4 minutes. Remove the pan from heat.

Refrigerate for 2-3 hours and serve chilled.

Ready doodh pak.

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Doodh Pak is a Gujarati rice pudding made with white rice, milk, nuts, and spices. Use my easy, traditional recipe to make it.
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Doodh Pak Recipe (Dudhpak)

Doodh Pak is a Gujarati rice pudding made with white rice, milk, nuts, and spices. Use my easy, traditional recipe to make it.
Cook: 45 minutes
Cooling Time: 2 hours
Total: 2 hours 45 minutes
Servings: 4 people

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
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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.

Nutrition

Calories: 347kcal, Carbohydrates: 40g, Protein: 10g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 41mg, Sodium: 99mg, Potassium: 436mg, Fiber: 1g, Sugar: 31g, Vitamin A: 419IU, Vitamin C: 0.2mg, Calcium: 329mg, Iron: 0.4mg
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