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 than that in Doodhpak. Also, Kheer is a little thick in consistency as compared to doodh pak.
Doodh pak is a traditional Gujarati sweet dish. It is prepared with milk and rice, the mixture is slow-boiled to thicken flavored with cardamom, jaiphal powder and garnish with dry fruits. Milk powder which gives instantly creaminess and thickness to it. This method is really quick and prepared a 1-liter doodh pak within 8-10 minutes. Do try this!
Doodh Pak is a semi thick mithai, brimful with goodness of milk. As the rice is cooked completely in the milk, it imbibes a luxurious flavor and aroma .
The cardamom and nutmeg added towards the end complete the royal feel of this doodh pak.
Firstly use full cream milk for this recipe. Also, use a heavy-bottomed pan or nonstick pan and lightly grease with ghee to prepare this recipe. Otherwise, milk or cream may stick to the bottom and you may have a burnt smell !
The proportion of rice should be less in doodh pak or else it might taste like kheer.
Milk powder gives instant creaminess and thickness to doodh pak.
Ingredients for Doodh Pak Recipe, How to make Doodh Pak
Steps for Doodh Pak Recipe, How to make Doodh Pak
Doodh Pak Recipe, How to make Doodh Pak
Ingredients
2 tbsp Rice
Some Saffron Strands (soaked in 1&1/2 tbsp of warm milk)
15 to 20 Soaked Almonds
2 to 3 tbsp Milk powder
1/4 cup Milk
Some Ghee for greasing
1 litre full Fat Milk
1/4 tsp Ghee
1/2 cup Sugar
Some Almonds and Pista chopped
2 tbsp Charoli
Little Grated Nutmeg( less than 1/4 tsp)
1/4 tsp Cardamom powder
Steps
Wash and rinse 2 tbsp basmati rice thrice with running water, soak in water for 15 minutes.
Basmati rice has a very good flavour.
Soak few strands of saffron in warm milk, so it can give a good colour. Keep this saffron aside till required.
Soak almonds in water for almost an hour.
In a pan add 1 litre milk and bring it to boil, use full fat milk for best results.
Drain the water from the almond and peel the soaked almonds, grind it into a paste by adding milk powder and 1/4 cup milk. This is a secret ingredient that will give doodh pak a very good, creamy and rich flavour.
Drain the water from the rice and take 2 tbsp soaked rice in a bowl, add 1 tsp ghee, mix it well and add the rice to the boiling milk, cook on low to medium flame till rice is soft for 5 to 10 minutes. Keep stirring. When rice is cooked it will float on the surface of the milk, check the grain of rice with fingers, if breaks easily then it is done, if not then cook for some more time.
Pour the almond milk paste to the boiling milk/doodh , reduce the flame, add sugar, keep stirring continuously and cook until the sugar melts.
Doodh/Milk will turn little thick and creamy because of almond milk paste.
Add chopped dry fruits, charoli, saffron strands, mix it well, simmer for 5 to 6 minutes on low flame.
After simmering add cardamom powder, a small piece grated nutmeg and mix it well, then off the flame .
Your homemade Doodh Pak is ready. Transfer in a bowl and let the doodh pak cool down at room temperature
Once cool put the bowl in the refrigerate for chilling. You will see that after cooling it has turned a little thicker than before .
Serve it with hot pooris.
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Serving suggestions: • 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. • Doodh pak is a heartwarming sweet dish that you can relish with your friends and family on any happy occasion or festive day.. • You can store Doodh pak in the refrigerator for a couple of days.
Points to Remember * Always use fresh full-fat milk for achieving that rich and creamy texture. * Basmati rice is more suitable for making this dessert. *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. * Charoli is the important ingredient of this dessert ,do not skip it.
