Doodh Pak | Indian Milk-Rice Pudding | Gujarati Dudhpak recipe
Who doesn’t like to have Doodh Pak with Puri? It is one of the classic combinations enjoyed in every Gujarati household.
Doodh pak is a rich and aromatic traditional Gujarati style rice pudding sweet dish. It is Gluten-free, Eggless, Kid-friendly, and a Satvik dessert recipe.
I prepared Doodh pak with Milk, Rice, and Sugar Nuts as the base ingredients, it is such a divine dessert. I flavored it with Nutmeg powder, Cardamom powder, and Saffron. Unsalted Almonds, Pistachios, Charodi/Chironji/Chirola/Charoli nuts give a nice crunch and hues of colors to it. It is an easy recipe for beginners.
Many of you might be thinking that the Doodhpak recipe is similar to the Kheer recipe, right? You are right, the ingredients are the same, but there is little difference. In Kheer, the quantity of rice is more used than Doodhpak. Also, Kheer is a little thick in consistency as compared to doodh pak.
Traditionally, people make doodh pak during the Shraddh, Diwali festival (Kalichaudas/ Naraka Chaturdashi day), Navratri, Rakshabandhan, or Puja at home.
I still remember during my childhood, whenever my mom makes Doodhpak, I always used to go in the kitchen and help her to stir the milk to make sure it does not get stick to the bottom of the pan or not overboiled. That is how I perfectly learned this recipe. I like to eat by dunking the puri into doodh pak and straight into the mouth.
Important notes and variations you can do in the Gujarati Doodh Pak recipe:
- I suggest you always use fresh full-fat milk for achieving that rich and creamy texture.
- Please do not leave the milk unattended while it is boiling and stir it continuously to avoid sticking and burning.
- You can adjust the quantity of sugar as per your taste and liking.
- Add or remove the nuts as per your liking and preference. Skip adding nuts if you are allergic to it.
- I have used long grain basmati rice. You can use any variety of rice. Cooking time may vary depending on the type of rice used.
- You can add dried rose petals to give it an exotic and luxurious presentation during serving. Little hints of colors to the dish looks great.
- Serve this delicious doodh pak hot, warm or chilled.
- This delectable dessert can best be enjoyed with plain Locha Puri (soft fluffy Indian deep-fried bread)
- You can also pair it with any Indian/Gujarati meal.
- You can serve it chilled bowlful alone at the end of a meal as dessert.
- Doodhpak is a heartwarming sweet dish that you can relish with your friends and family on any happy occasion or festive day.
- My mom always makes doodh pak or kheer an auspicious occasion of Shradh.
- I make doodh pak when I invite guests at my home to enjoy a complete Gujarati dining experience.
- You can store Doodhpak in the refrigerator for a couple of days.
Here is the video recipe of Gujarati Doodh Pak:
You may also like some other traditional dessert recipes :
Please do try this easy Doodh Pak recipe and let me know how you enjoyed it in the comments section. If you like this recipe, then give your ratings in the recipe card and share it with your friends and family. Make sure you follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates.
Here is the recipe card of Gujarati Doodh pak Recipe :
- 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.