Doodhpak or Rice Kheer or Rice Pudding is a delightful and luxurious, traditional old fashioned Indian rice pudding prepared using rice, milk, nuts, and aromatic spices. This is dessert meant for the royals!
, Ghee Rice. I would love to know which one is your most favorite 🙂
It’s mixed feeling for me today. These 9 days were filled with full of happiness and joy. It just passed like flash of light. But upcoming Diwali festival keeps my enthusiasm high. Have you planned anything for Diwali yet? I really want to post some interesting facts and recipes for the same. Meanwhile you can also check my post on Diwali sweet recipes and Diwali snacks recipes.
Ok now back to doodhpak, I can only say BEST FOR THE LAST plus it’s my father-in-laws birthday!!! I could not find any better occasion to prepare this appetizing sweet.
This doodhpak or Rice Kheer recipe is different from doodhpak prepared in Gujarat. The ingredients remains the same but time to prepare this dish and the ratio of rice to milk varies. The recipe below is very popular in coastal Karnataka specially with Konkani community and can be prepared in less than 30 minutes.
First, use good aromatic rice like basmati or jeera to make doodh pak. Next add additional flavor to the dish. This is optional but doing so will take your dish to the next level. To do this saute the rice in butter or ghee for not more than 2 minutes. To this add cardamom skin (seeds will be crushed and used for the recipe), cloves, water, and cook the rice.
Once the rice is cooked, add milk, saffron strands, and simmer on low flame. Keep stirring to avoid it from sticking at the bottom. Once the rice is soft and cooked through, add sugar and simmer for few more minutes till the sugar is dissolved and the mixture thickens. You can check the sweetness and adjust the sugar accordingly. See that you add sugar only when rice is cooked through completely.
In another pan, add ghee or butter and roast the dry fruits and nuts of your choice. Add this to the kheer along with cardamom powder and simmer for 1 more minute for the flavors to get infused. Doodhpak or Kheer is now ready. You can serve it hot or chilled. It tastes great anyways.
A variation to doodhpak is to use sabudana (tapioca pearls) instead of rice or combine the two. The time to cook sabudana and rice are different so I avoid combining the two ingredients together. Another way to prepare Kheer is using Semolina-sevia or vermicelli, which also tastes great and is easy to prepare.
Few tips : Doodhpak is a thick dessert but it gets dry or thick in consistency as it cools down. To adjust this add more milk or water. For the best results use full fat milk. Keep stirring it to avoid any burning from the bottom. There is not exact ratio for rice, milk and sugar. All three ingredients can be varied as per ones taste.
This is one Indian dessert that can be prepared for any occasions like birthdays, anniversary or for festivals like Diwali, Holi, Ramnavmi, Christmas.
Step wise recipe for Doodhpak or Kheer
Doodhpak is a delightful and luxurious, traditional old fashioned Indian rice pudding prepared using rice, milk, nuts, and aromatic spices. This is dessert meant for the royals!
- 3/4 cup Basmati Rice
- 1 1/2 tbsp Ghee (brown butter)
- 4 to 5 Cardamom pods (vary as per taste)
- 2 Cloves
- 2 cups Whole Milk
- 6 to 7 Saffron strands
- 1/2 to 3/4 cup Sugar (Vary as per taste)
- 2 tbsp Cashews broken
- 2 tbsp Almonds broken
- 1 tbsp Raisins
In a pan, add rice, 1/2 tbsp of ghee and saute it on medium flame just for a minute or two.
Remove the skin of cardamom and separate the seeds. Crush the seeds in mortar and pestle and keep it aside.
Add the cardamom skin (just to add flavor), cloves, and approx 1 1/4 cup of water. Once it comes to a boil, simmer it for 10 minutes till the rice is cooked through.
To the cooked rice, add whole milk, saffron strands, and simmer on medium to medium-low flame stirring it frequently till the rice becomes soft.
Add the sugar and continue stirring till the mixture thickens. Start with 1/2 cup, check the sweetness and vary sugar as per your taste. If kheer or rice pudding becomes too thick (dry), you can add more milk or water.
In another pan add remaining 1 tbsp of ghee and roast almonds and cashews. Once they turn light brown in color, add raisins and switch off the flame.
Add the roasted nuts along with crushed cardamom powder to the kheer and simmer for one more minute. Switch off the flame.
Doodhpak is now ready. Serve hot or chilled and enjoy.
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