Doodh Pak, Gujarati Doodh Pak recipe with step by step photos
Other Indian mithai-
Similar to Rabri and Basundi, Doodh pak is a popular Gujarati milk-based dessert enjoyed generally during festive feasts like Raksha Bandhan and Bhai dooj. The traditional recipe of doodh pak takes long hours of cooking the milk on a low flame with sugar and nuts until its rich and creamy. Learn how to make the authentic Gujarati doodh pak recipe with detailed step by step images given below. Also, sharing some popular Indian milk based mithai :
Preparation for Doodh pak-
To enhance the flavour of doodh pak recipe | Gujarati doodh pak | and give it a yellow tinge, we will be soaking saffron strands. In a small bowl, add the saffron.
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Add 1 tbsp of warm milk. I personally prefer dry roasting the saffron strands for a few minutes and then adding milk to extract maximum color from the strands.
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Mix well and keep aside.
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Pick, clean and wash the rice.
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Drain well.
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Add ghee.
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Mix well and keep aside. Alternatively, you can even quickly sauté the rice in ghee for a few minutes before adding to the pan.
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How to make Doodh pak-
To prepare doodh pak recipe | Gujarati doodh pak | assemble all the ingredients. Rinse the pan with milk to prevent it from scorching
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Pour the milk in a deep non-stick pan. It is advisable to use thick bottomed pan with a wide mouth but a non-stick works well if you are around it while boiling. Full-fat milk gives best results and makes rich and creamy doodh paak. If you are using low fat milk, it will not be that creamy. For a vegan version, make use of coconut milk and skip adding ghee with rice.
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Bring it to a boil on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
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Add the rice-ghee mixture.
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Mix well and cook on a low flame approximately 15 minutes, while stirring occasionally. Keep stirring and keep cooking the milk till it reduces its half quantity. Ensure to boil on a low heat otherwise milk may stick to the bottom.
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Don’t forget to scrape the sides and bottom of the pan occasionally. It gives grainy and thick texture to the doodh paak.
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Add sugar. This is an authentic Gujrati doodh paak recipe hence it is cooked slowly with sugar but, you can make an instant doodh paak with an addition of condensed milk. You can adjust the sugar quantity as per your liking.
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Add saffron-milk mixture. Also, you can add some dried fruits and charoli.
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Add cardamom powder. You can even add nutmeg powder to perk up the flavour of Doodh paak.
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Mix well and cook on a low flame for 5 to 7 minutes or till the sugar dissolves completely, while stirring occasionally. Doodh paak thickens once cooled completely, so adjust the consistency as required by switching off the flame on time or else you will have to add more milk later to get that perfect consistency.
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Cool slightly and refrigerate doodh pak | Gujarati doodh pak | for at least ½ hour. You can even serve it warm if you like.
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Transfer chilled dudh pak in serving bowls and garnish with almond and pistachio slivers. As it cools, it will get a little thicker. While we are just using the dried fruits for garnishing, to make Dudh paak more rich you can add some while cooking the Parsi doodh pak. You can relish the doodh pak | Gujarati doodh pak | as it is or with poori.
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