Doodh Pak | Gujarati Dudhpak recipe
Total time
Author: Zeel Patel
Recipe type: Dessert
Cuisine: Indian
Serves: 3 - 4
- Full Cream Milk - 2 liter
- Sugar - ¾ - 1 cup, as per taste
- Long grain rice - ⅓ cup
- Almonds - ¼ cup
- Unsalted Pistachios - 2 tbsp
- Charodi - 2 tbsp
- Nutmeg - 1 no
- Saffron - ¼ tsp
- Warm milk - 3 tbsp
- Cardamom powder - ¼ tsp
- Ghee - 2 tsp
- Wash the rice and soak for 1 hr.
- Wash the almonds and soak in warm water at least for 1 hr.
- You can soak them overnight too.
- Soak ¼ tsp of saffron strands in warm milk for 1 - 2 hrs.
- You can soak them overnight in the refrigerator.
- Take a heavy bottom steel vessel for making doodh pak.
- Grease the vessel from the bottom as well sides using 2 tsp of ghee.
- Add 2-liter milk and bring it to boil.
- Meanwhile, discard the water from rice.
- Add tsp of ghee and mix well.
- Take the almonds out of the water, peel it, and thinly slice them.
- Same way, slice the pistachios.
- Once the milk starts to boil, add soaked and greased rice.
- Add the whole nutmeg. (At last, we will take it out). You can add a pinch of powdered nutmeg at last as well.
- Keep the flame on slow and let it boil for the next 45 - 60 minutes.
- Stir continuously to prevent sticking of milk at the bottom of the vessel.
- After an hour, the rice has cooked, and the milk has thickened nicely.
- At this stage, add sugar and nuts.
- Again keep boiling for 15 - 20 minutes.
- Add the soaked saffron with milk and cardamom powder.
- Boil for the next 2 minutes and turn off the flame.
- Take the nutmeg out and wash it and preserve it in the refrigerator for future use.
- Stir doodh pak often to prevent layering of cream on top.
- Serve this yummy dudhpak with poori on the auspicious occasion of Shradh.
- You can chill it in the refrigerator and serve it as dessert as well.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/doodh-pak-gujarati-dudhpak-recipe/
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