Doodh Pak Recipe | Indian Rice Pudding
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.
Servings: 8
Calories: 194kcal
Equipment
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: 194kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 256mg | Fiber: 1g | Sugar: 19g | Vitamin A: 209IU | Vitamin C: 0.1mg | Calcium: 202mg | Iron: 1mg