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    Home » Indian Sweets and Desserts

    Doodh Pak Recipe | Indian Rice Pudding

    Published: Oct 3, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Doodh Pak is a classic and traditional Indian sweet recipe famous in Gujarat, Maharastra, and Mangalore. This creamy, decadent pudding dessert is prepared using milk, rice, nuts, and aromatic spices. It is specially served during festivals and special occasions.

    Doodh Pak Recipe (Gujarati and Konkani Style). Indian Rice Pudding. Traditional Rice Kheer Dessert.

    Kheer vs. Doodh Pak

    Kheer is a Hindi word for rice pudding. Doodh Pak is a term used to refer to rice pudding in Gujarati and Konkani cuisine. What makes doodh pak different from other Indian kheer is the amount of rice added to the milk.

    You can check more Indian Kheer and Payasam recipes.

    What is doodh pak??

    Doodh Pak (Dudhpak) is a rich and creamy Indian dessert made by simmering rice in milk until it thickens to a delciious pudding. It is sweetened with sugar and flavored with saffron, cardamom, nutmeg, kewra, or rosewater. Nuts are added for a crunchy texture.

    Doodh Pak is served as an after-meal dessert or as a dip with puri, puran poli, etc. It is also served in Goddess Lakshmi and Durga temples as prasad during Navratri festivals or as a rich sweet during Diwali (Kalichaudas/ Naraka Chaturdashi day)

    If you are looking for a basic indian rice kheer or chawal ki kheer, then try this recipe. Also, try some of the best Diwali sweets and Navratri vrat recipes.

    Doodh Pak Mithai | Traditional and Old Fashioned Indian Kheer with rice and milk.

    Ingredients

    Rice: Use basmati, jeera, surti kolam or doodh malai.

    Milk: Use whole milk (full-fat milk) for the best and creamy results.

    Spices: cloves, cardamom, saffron and rosewater.

    Nuts: I have used almonds and cashews. Feel free to use pistachios and/ or raisins.

    Sugar: Sweetener used to make this kheer.

    Check out the recipe card for the full list of the ingredients.

    Step-by-step instructions

    How to make doodh pak. Traditional gujarati style kheer dessert.
    • Wash and soak rice for 30 minutes if you have time.
    • Bring milk to boil on a medium flame.
    • Take 2 tablespoon of milk, soak a few saffron strands, and keep this aside.
    • Add the washed and drained rice to the milk.
    • Add the cashews, almonds, and poppy seeds, stir well, and cook for 15 to 20 minutes or until the rice is completely cooked. Keep stirring to prevent it from burning at the bottom, scraping the sides, and adding the mixture back to the kheer. This helps build milk solids that will thicken the kheer and make it creamy.
    How to thicken kheer (payasam)?
    • To this add cloves, cardamom, sugar, soaked saffron milk, rose water and cook for another 5 to 6 minutes.
    • Serve doodh pak warm or chilled and enjoy.

    Tips

    • Charoli (chironji) is traditionally used to make Gujarati-style dudhpak. You can skip it or substitute it with more nuts.
    • For a creamier texture, always use whole-fat milk.
    • Keep stirring during the process to prevent milk from scorching or rice from sticking at the bottom.
    • Adjust sweets and nuts as per your choice.
    • See that the flame is always low to medium.
    • Store the leftover doodhpak in the refrigerator for 2-3 days. Serve chilled or dilute with some more milk, heat, and serve warm.

    Serving suggestions

    • Serve this dessert hot, warm, or chilled.
    • It is also be served with deep-fried Indian bread (puri), Puran poli, or as an after-meal dessert.

    More kheer (payasam) recipes

    • Kerala Temple style nei payasam, aravana payasam, rice kheer with jaggery, #kheer #payasam #Navratri
      Temple Style Nei Payasam | Aravana Payasam
    • Best Phool Makhana Kheer - Classic Indian dessert recipe for Navratri, Diwali, Karwa Chauth, etc.
      Phool Makhana Kheer - Easy Navratri and Diwali Sweet
    • Rice kheer, Chawal ki kheer or payasam recipe - Classic Indian rice pudding dessert recipe.
      Rice Kheer | Chawal Ki Kheer
    • Best and Easy Semiya Payasam (Vermicelli Kheer) - Traditional Indian dessert recipe.
      Semiya Payasam Recipe | Vermicelli Kheer - Easy Indian Dessert

    Recipe card

    Doodh Pak Recipe | Traditional Indian Rice Pudding Dessert | Rice Kheer Sweet.

    Doodh Pak Recipe | Indian Rice Pudding

    Kushi
    Doodh Pak is a classic and traditional Indian sweet recipe famous in Gujarat, Maharastra, and Mangalore. This creamy, decadent pudding dessert is prepared using milk, rice, nuts, and aromatic spices. It is specially served during festivals and special occasions.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course sweets
    Cuisine Indian
    Servings 8
    Calories 194 kcal

    Equipment

    • Pan

    Ingredients
      

    • ⅓ cup Rice 5 tablespoon basmati, jeera, kolam or doodh malai preferred
    • 1 Litre Milk 4 cups
    • 8 to 10 Saffron strands kesar
    • 2 tablespoon Cashews thinly sliced
    • 2 tablespoon Almonds thinly sliced
    • 2 tablespoon Poppy seeds khus khus
    • 2 Cloves
    • ½ teaspoon Cardamom powder
    • ½ cup Sugar
    • ¼ teaspoon Rose water or kewra optional
    • Pistachios for garnish

    Instructions
     

    • Wash and soak rice for 30 minutes if you have time.
      ⅓ cup Rice
    • Bring milk to boil on a medium flame.
      1 Litre Milk
    • Take 2 tablespoon of milk, soak a few saffron strands, and keep this aside.
      8 to 10 Saffron strands
    • Add the washed and drained rice to the milk.
    • Add the cashews, almonds, and poppy seeds, stir well, and cook for 15 to 20 minutes or until the rice is completely cooked. Keep stirring to prevent it from burning at the bottom, scraping the sides, and adding the mixture back to the kheer. This helps build milk solids that will thicken the kheer and make it creamy.
      2 tablespoon Cashews, 2 tablespoon Almonds, 2 tablespoon Poppy seeds
    • To this add cloves, cardamom, sugar, soaked saffron milk, rose water and cook for another 5 to 6 minutes.
      2 Cloves, ½ teaspoon Cardamom powder, ½ cup Sugar, ¼ teaspoon Rose water or kewra
    • Garnish with pistachios. Serve doodh pak warm or chilled and enjoy.
      Pistachios

    Video

    Notes

    • Charoli (chironji) is traditionally used to make Gujarati-style dudhpak. You can skip it or substitute it with more nuts.
    • For a creamier texture, always use whole-fat milk.
    • Keep stirring during the process to prevent milk from scorching or rice from sticking at the bottom.
    • Adjust sweets and nuts as per your choice.
    • See that the flame is always low to medium.
    • Store the leftover doodhpak in the refrigerator for 2-3 days. Serve chilled or dilute with some more milk, heat, and serve warm.

    Nutrition

    Calories: 194kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 51mgPotassium: 256mgFiber: 1gSugar: 19gVitamin A: 209IUVitamin C: 0.1mgCalcium: 202mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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