Doodh Pak, Gujarati Doodh Pak
by Tarla Dalal
doodh pak recipe | Gujarati doodh pak | dudhpak | with amazing 30 images.
doodh pak is not your regular basundi, it's a semi-thick mithai with the creaminess and goodness of milk. Learn how to make doodh pak recipe | Gujarati doodh pak | dudhpak |
Gujarati doodh pak, is a rich and creamy Indian dessert, is a delightful treat for any occasion. It's a simple yet elegant dish that combines the richness of milk with the subtle sweetness of sugar and the aromatic flavors of cardamom, nutmeg and saffron.
These spices not only add a warm and comforting aroma but also impart a subtle sweetness and a touch of elegance to the dessert. Once the dudhpak reaches the desired consistency, it is often garnished with dry fruits like almonds, pistachios and chironji nuts, elevating its visual appeal and adding a delightful crunch.
Make sure you do not leave the sight and keep stirring Gujarati doodh pak or else it can stick to the bottom of the pan or can even get burnt. This is my go to recipe when we have guests coming in and also on occasions to make diwali sweets and navratri vrat. You can also serve this delicious doodh pak with hot fluffy pooris.
pro tips to make doodh pak: 1. 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. 2. Grease the deep pan with ghee to prevent it from scorching. 3. Use long-grain rice like basmati for a better texture. Soak the rice for 15-20 minutes before adding it to the milk. It reduces the cooking time.
Enjoy doodh pak recipe | Gujarati doodh pak | dudhpak | with detailed step by step recipe photos below.
Doodh Pak, Gujarati Doodh Pak recipe - How to make Doodh Pak, Gujarati Doodh Pak
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Doodh Pak
5 cups full-fat milk
1/2 tsp saffron (kesar) strands
1/4 cup warm milk
1 tbsp long grain rice (basmati chawal) , washed and drained
1 tbsp ghee
1/2 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder
1 tbsp almond (badam) slivers
1 tbsp chironji nuts (charoli)
1 tbsp pistachio slivers
To Blend Into A Smooth Paste
1/4 cup cashew nuts (kaju)
1/2 cup milk powder
1/4 cup sugar
1/2 cup milk
For doodh pak
- For doodh pak
- To make {span class="bold1"}doodh pak{/span}, combine the saffron and 1/4 cup of warm milk in a small bowl, mix well and keep aside.
- In another small bowl, combine basmati rice and ghee, mix well and keep aside.
- Grease the deep pan using 1/2 tbsp ghee and then pour the milk. Boil the milk on a medium flame for 8 to 10 minutes, while stirring in between.
- Add the rice-ghee mixture, mix well and cook on a medium flame for approximately 15 minutes, while stirring and scraping the sides of the pan occasionally.
- Add the prepared paste and saffron-milk mixture, mix well and cook on a medium flame for 2 to 3 minutes or till the milk thickens slightly.
- Add cardamom powder, nutmeg powder, almond slivers, chironji nuts and pista slivers. Mix well and cook on a medium flame for 4 to 5 minutes.
- Serve the {span class="bold1"}doodh pak{/span} hot.
Doodh Paak Video by Tarla Dalal
like doodh pak recipe
- 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 :
- what is doodh pak made of? See the below image of list of ingredients for making doodh pak.
preparation for making doodh pak
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To enhance the flavour of doodh pak recipe | Gujarati doodh pak | dudhpak | and give it a yellow tinge, we will be soaking saffron strands. In a small bowl, add the 1/4 tsp saffron (kesar) strands.
- Add 1/4 cup 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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In another small bowl, take 1 tbsp washed and drained long grained rice (basmati),
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Add 1 tbsp 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.
how to make cashew milk powder paste
- In a mixer jar, add ¼ cup cashew nuts. Cashews have a rich, creamy flavor that complements the sweetness of the doodh pak. They add a subtle nutty taste that enhances the overall flavor profile.
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Add ½ cup milk powder. This is optional but can add creaminess and thickness to the dish.
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Add ¼ cup sugar. Adjust the amount of sugar to your taste preference.
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Add ½ cup milk.
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Blend into a smooth paste. Keep aside.
how to make doodh pakrecipe
- To prepare doodh pak recipe | Gujarati doodh pak | dudhpak | assemble all the ingredients. Grease the deep pan with 1/2 tbsp ghee to prevent it from scorching.
- Pour 5 cups full-fat 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.
- Boil the milk on a medium flame for 8 to 10 minutes, while stirring in between.
- Add the rice-ghee mixture.
- Mix well and cook on a medium flame for approximately 15 minutes, while stirring and scraping the sides of the pan occasionally.
- Add the prepared paste.
- Add the saffron-milk mixture.
- Mix well and cook on a medium flame for 2 to 3 minutes or till the milk thickens slightly.
- Add ½ tsp cardamom (elaichi) powder.
- Add ¼ tsp nutmeg powder.
- Add 1 tbsp almond (badam) slivers.
- Add 1 tbsp chironji nuts.
- Add 1 tbsp pistachio slivers.
- Mix well and cook on a medium flame for 4 to 5 minutes.
- Serve the doodh pak recipe | Gujarati doodh pak | dudhpak | hot or chilled.
pro tips to make doodh pak
- 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.
- Grease the deep pan with ghee to prevent it from scorching.
- Use long-grain rice like basmati for a better texture. Soak the rice for 15-20 minutes before adding it to the milk. It reduces the cooking time.
| Energy | 424 cal |
| Protein | 15.4 g |
| Carbohydrates | 29 g |
| Fiber | 0.6 g |
| Fat | 27.1 g |
| Cholesterol | 36.8 mg |
| Vitamin A | 551.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.4 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 3 mg |
| Folic Acid | 19.2 mcg |
| Calcium | 606.1 mg |
| Iron | 1.3 mg |
| Magnesium | 84.9 mg |
| Phosphorus | 441.2 mg |
| Sodium | 44.6 mg |
| Potassium | 299.9 mg |
| Zinc | 1.2 mg |
What''s the reason to add ghee in rice??
Great recipe.. The key is to let the milk simmer well enough. That gives a creamy n thick texture
Doodh ke saree protien barkarar rakte huye yeh recipe tarlaji ne banyee hai. Meri dadima issi tarah se chawal ki kheer banati thi aur hum kilati thi.
My daughter is on her third helping of this milk based dessert flavored with saffron and cardamom.
Rice and milk combination goes very well for this dessert. It is delicious creamy and dry fruit mixed sweet. Must try!!!