Mohanthaal is another famous sweet from the gujarati repertoire. This sweet needs to be prepared with tact, as the one-thread sugar syrup is the foundation stone for the success of this recipe. If overdone, the dish loses its colour and taste. Also, the mava that imparts the softness to this sweet should be added after the besan is adequately browned.
apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with 18 amazing images.
apple rabdi recipe | seb rabri | rabdi for festivals, navratri is a perfect Indian mithai which will leave a lingering taste for a few hours. Learn how to make seb rabri.
To make apple rabdi, heat a broad non-stick pan, add the milk and cook on a medium flame for 20 to 25 minutes, while stirring occasionally or till the mixture reduces to half. Add the sugar and apples and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Sprinkle almonds and cardamom powder and mix well. Refrigerate for at least 2 hours. Garnish with almonds, pistachios and saffron and serve chilled.
Seb rabri is a fruity twist to the popular rabadi! Apple not only contributes its unique flavour to this sweet, it also helps to thicken the rabadi very quickly thereby adding to the convenience too.
This tempting rabdi for festivals, navratri requires only 5 ingredients and half hour of cooking time. Perk up your festival spread with this unique mithai that adds a royal touch by the addition of walnuts, pistachios and saffron as a garnish. A hint of elaichi powder makes it all the more authentic.
Apple rabdi tastes fantastic all by itself, or can be used as a topping for hot Malpuas too. Make a large batch of this rabdi as your guests are sure to finish it in no time.
Tips for apple rabdi. 1. Make sure you grate the apples just before making the rabdi, or the apples may turn brown in colour. 2. Pour into 2 bowls (or the same container in which you are going to serve the dessert) in which we are going to set the apple rabri. 3. Top with almond and pistachios slivers and a few strands of saffron. Do this after the apple rabdi is chilled for 2 hours as the garnish will stay on top. 4. Add 2 1/2 tbsp sugar. You can increase or decrease the sweetness based on what you want. Remember that grated apples are sweet.
Enjoy apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with step by step photos. peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with 15 amazing images.
peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki is one of the most popular chikki amongst all. Learn how to make moongfali chikki.
To make peanut chikki Makar sankranti recipe, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place.
Think chikki, and peanut is the first option that comes to mind! Indeed, the combination of peanuts and jaggery, prepared in a crisp and exciting form, is a time-tested and ever-popular snack, which has won the hearts of Indians and others. Here is a detailed step-by-step recipe that shows you how to make groundnut chikki at home.
You can roast and make peanut halves as explained in the images below or you can buy readymade peanut halves. But ensure to buy unsalted peanuts. You can make a big batch of this moongfali chikki and store it in an airtight container. It stays fresh for at least one month!
Tips for peanut chikki Makar sankranti recipe. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 3. Ensure to cool it completely before breaking into pieces and storing.
Enjoy peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with step by step images.
Young and old alike drool over crunchy-munchy mixed nut chikkis! Indeed, who can resist the delectable combination of nuts with sugar in a crispy and handy form? The rich flavour and enticing texture of the Dry Fruit Chikki make you want to keep munching on them, and the temptation is even higher if the chikkis are fresh and homemade.
Follow the exact procedure to get the perfect chikki. Keep all the ingredients ready, and also keep a timer handy, because you need to act swiftly in order to get the right consistency. Chikki making is an art – right from getting the syrup right to rolling it out, everything needs to be done adeptly – but you can surely perfect it with practice.
You can crush these chikis and use it to make Chikki Ice- Cream . Other popular chikkis like Mixed Til Chikki , Til and Dry Fruit Chikki , Almond Til Chikki , Kurmura Chikki and Oats and Walnut Chikki are also an all time favourite, ready to eat sweet, with young and old alike. sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao | with 27 amazing images.
sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao is an Indian sweet recipe is a sweet version of pulao with some basic spice and condiments along with sugar. Learn how to make zarda pulao.
To make sweet rice, combine the rice and sugar in a bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bay leaves and sauté on a medium flame for 30 seconds. Add the rice-sugar mixture and mix well. Combine the saffron-milk mixture and saffron colour (optional) in a small bowl and mix well. Add this saffron mixture to the rice, mix well and cook on a slow flame for 4 to 5 minutes or till the sugar melts completely, while stirring occasionally. Serve the sweet rice hot garnished with almond and pistachio slivers.
Try this simple version of the popular zarda pulao. With the addition of saffron, cinnamon, cloves and bay leaves, a sweet, spicy aroma fills the whole house kindling everybody’s appetite!
This Indian sweet rice is made on auspicious occasions like vasant Panchami and also cooked as a first dish during house-warming in India. The quintessence of this recipe is perfectly cooked rice with each grain separate like we make for pulao. Learn how to make cooked rice.
You do not need to prepare any syrup for this meetha chawal, as the rice and sugar are cooked together. The flavour and the aroma of this duo is just irresistible! If you like desserts made with rice, then do try recipes from different regions of India like South Indian Paal Payasam, Bengali Payesh, Punjabi Phirni.
Tips for sweet rice. 1. A good quality saffron is required to get the rich hue and aroma of this rice. 2. If you wish you can add a little edible yellow colour to get the perfect yellow coloured rice. 3. After you have cooked the rice, ensure you cool it well by spreading in a flat plate so each grain remains separate.
Enjoy sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao | with step by step photos and video below. gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with 42 amazing images.
gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu is a famous winter fare in India. Learn how to make dinkache ladoo.
To make gond ke ladoo, heat 1 tbsp of ghee in a non-stick kadhai, add the almonds, pistachios and cashew nuts and saute on a low flame for 1 to 2 minutes. The nuts will turn golden brown in colour. Add raisins, transfer to a bowl and keep aside. In another non-stick kadhai, heat ghee for frying. Add ¼ cup of gond at a time and deep fry till it puffs up. Drain on absorbent paper. Transfer the fried gond on a rolling board and using a rolling pin crush it coarsely. Keep aside. Then in a broad non-stick pan, add the dried coconut and dry roast on a low flame for 5 minutes or till it turns golden brown in colour. Keep aside. In a mixer jar, add dried dates and blend to a coarse powder. Keep aside. In another non-stick kadhai, heat the remaining 1 tbsp of ghee, add the powdered dried dates and roast on a medium flame for 5 to 6 minutes or till it turns brown in colour. Keep aside. In another non-stick kadhai, combine jaggery and 3 tbsp of water and cook till the jaggery melts. It should be cooked till one string consistency. Finally, in the bowl of dried nuts, add fried and crushed gond, roasted dried coconut, roasted and powdered dried dates, melted jaggery, roasted poppy seeds, cardamom powder and nutmeg powder and mix well with your hands. Divide the mixture into 16 equal portions and shape each portion into a round ball by rolling in between your greased palms. Serve or store in an air-tight container and use as required.
Gond is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is combined with jaggery and heartily devoured in Rajasthan during the winter months in the form of Rajashthani gaund ke laddu.
Termed as dinkache ladoo in Maharashtra, this traditional delicacy is often had with a glass of warm milk for breakfast, but some prefer to enjoy it as a dessert after a nice meal!
While the Rajasthani version makes use of wheat flour, the gond ke ladoo is often made without it too! We have shared both the versions here, you can make your choice between the two varieties.
You would find the method of making gond ke ladoo slightly elaborate, but it’s worth the effort. Roasting the dry fruits, dry coconut and dry dates separately and then mixing with melted jaggery lends the perfect texture to these ladoos. The lilting aroma and flavour of cardamom powder and nutmeg powder make this mithai truly irresistible.
Tips for gond ke ladoo. 1. Immediately roll into ladoos when the mixture is ready. If you wait too long, then the ladoo mixture can harden and then be difficult to shape into balls. 2. Fry the gond in small batches and not at one go. This is because the gond will then stick to each other. 3. Store in an airtight container.
Enjoy gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with step by step photos.
A mouth-watering laddoo made of sesame seeds and crushed peanuts, which will make your taste buds jump with joy! Dry roasting the sesame boosts the aroma and flavour of this laddoo phenomenally. Crushed peanuts and jaggery also add to the fabulous taste of this laddoo, which is quite easy to make in the microwave oven.
Add a little fruit salt while melting the jaggery in the microwave oven as it helps to get the right texture of the syrup, which in turn results in the perfect Til ke Laddoo. Store this delightful Til Ladoo in an airtight container, to enjoy with your family whenever you wish. basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with 25 amazing images.
Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced.
Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture.
Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.
Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal.
Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly.
Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal.
Pro tips for basundi. 1. Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert. 2. Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking for 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling. 3. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste.
Enjoy basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with step by step photos. lapsi recipe | fada ni lapsi | dalia sheera | Gujarati broken wheat sweet | with 20 amazing images.
One of the most well-known of Gujarati desserts, Lapsi (fada ni lapsi | dalia sheera) is a very appealing sweet dish of roasted and cooked broken wheat sweetened with sugar and flavoured pleasantly with cardamom powder. Roasting the broken wheat in ghee gives the Gujarati broken wheat sweet a rich brown colour, intense aroma and nice flavour.
Occasion or puja at home and want to make something luscious? Here we have a perfect Indian sweet recipe that is lapsi. Lapsi translates to bulgar wheat.
Broken wheat or bulgur wheat also popularly known as fada or dalia (daliya) is very healthy as compared to rice or any other grain. It is rich in iron, fibre, magnesium and many minerals.
dalia sheera is made with minimum of ingredients like dalia, sugar, cardamom and ghee which are easily available at home. This lapsi can also be made in a Pressure Cooker.
To make lapsi, heat the ghee in a non-stick kadhai, add the broken wheat, mix well and cook on a slow flame for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously or it may burn. Add 2 cups of warm water, mix well and cook on a high flame till the water starts boiling. To make it even creamier you can add milk instead of water. Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates, while stirring continuously. Serve Gujarati broken wheat sweet hot garnished with almond and pistachio slivers.
My mother adds whole spices like cloves and cinnamon to perk up fada ni lapsi. If you make this broken wheat dessert in advance, before serving add 2 tbsp of milk to the lapsi , mix well and reheat it for 2 minutes. I use make this for my kids as lapsi is super healthy and I substitute sugar with jaggery to makes it healthier.
Although lapsi is a traditional Indian sweet recipe, it has a timeless appeal and is much-loved by both adults and children. This is one of the sweets that is commonly made during festivals in Gujarati households. You can also try other such traditional sweets like the Coconut Sheera and Kaju Kopra Sheera.
Enjoy lapsi recipe | fada ni lapsi | dalia sheera | Gujarati broken wheat sweet | with detailed step by step photos and video below. microwave golpapdi recipe | microwave gol papdi Indian mithai | microwave sukhdi | quick golpapdi in a microwave | with 12 amazing images.
microwave golpapdi recipe is a traditional Indian sweet, made quickly and easily using the Microwave oven. Learn how to make quick golpapdi in a microwave.
To make microwave golpapdi, grease a 100 mm. (4") diameter thali with ghee, sprinkle the poppy seeds evenly over it. Keep aside. Combine the ghee and whole wheat flour in a deep microwave safe bowl and microwave on high for 3 minutes 30 seconds. Remove from the microwave, mix it very well. Add the jaggery and cardamom powder and mix very well. Pour the mixture into the greased thali with poppy seeds while still warm and spread it evenly. Cut into diamond shapes while still warm. Cool completely and store in an air-tight container.
The aroma and rich flavour of ghee-roasted wheat flour, sweetened with jaggery, is just too delicious to explain with words. Since this microwave sukhdi is so easy to make, you can experience it for yourself!
The aroma of the wheat flour being cooked in ghee is itself enough to attract you. Mixing of jaggery with cardamom powder completes that sensation. This quick golpapdi in a microwave is sure to satisfy your sweet tooth. While some enjoy it hot, you can also enjoy it upto a week if stored in an air-tight box.
This microwave sukhdi is very commonly made in Gujarati households on Sunday morning as an after lunch treat. You can enjoy golpapadi as an anytime Sweet Snacks. This can be carried to work or packed in a box for your kids small break too!
Tips for microwave golpapdi. 1. Before you begin making the Golpapdi in the Microwave oven, just make sure you keep all the requirements including the greased plate ready, as this sweet will be ready before you know it. 2. Also use a flat plate so you get proper pieces of golpapdi. 3. After adding jaggery at step 3, mix very well because after the mixture cools down the jaggery will not melt. Instead you will feel pieces of jaggery while biting into it.
Enjoy microwave golpapdi recipe | microwave gol papdi Indian mithai | microwave sukhdi | quick golpapdi in a microwave | with step by step photos below. quick gajar ka halwa recipe | gajar ka halwa recipe | gajar ka halwa in pressure cooker | carrot halwa | with 20 amazing images.
gajar ka halwa recipe has a traditional charm that continues to please every generation of Indians! Here is a quick gajar ka halwa recipe made using the pressure cooker.
Cooked in milk, the carrots acquire a rich taste and melt-in-the-mouth texture, which are intensified by the addition of mava. Because milk and mawa are used, the quick gajar ka halwa recipe does not require much ghee, yet it has the same old rich taste and luxuriant mouth-feel.
To make quick gajar ka halwa recipe, we have cooked grated carrot in ghee and milk in the pressure cooker until one whistle. Pressure cooking cuts the time into half and making carrots cook quicker. Further, we have transferred the cooked gajar to a non-stick pan, we have added sugar. Sometimes condensed milk is also added for a rich, creamy texture. If using that, skip adding sugar or add part sugar, part condensed milk to carrot halwa. Mix well and cook till gets to the halwa consistency. Add mawa to make instant gajar ka halwa rich. Do not add more khoya than the mentioned quantity. It makes the halwa sticky. Instead of khoya, you can add milk powder or almond meal for that extra richness. Mix well and add raisins and almond. Add cardamom. Cook and our gajar ka halwa is ready to be relished!!
Enjoy the Gajar ka Halwa warm. If you want to try this recipe without using a pressure cooker, try this version Microwave Gajar ka Halwa and if you don't want to make it in the microwave oven, go for this recipe Gajar ka Halwa.
Indian sweets can be enjoyed anytime of the year, but there are a few age-old recipes that comes to life every year during festival times, like Til Laddu is a popular sweet during Makar Sankranti, lord Ganesha is worshipped during Ganesh Chaturthi lovingly with his favourite delicacies like Modak and Churma Ladoo and then there is Jalebi that is enjoyed along with fafda on Dassera day, Maharashtrians make Puran Poli for Gudi Padwa and Kaju Katli and Mawa Karanji are much sought after during Diwali.
Do check out our entire recipe collection of Traditional Indian Sweets.
Enjoy how to make quick gajar ka halwa recipe | gajar ka halwa recipe | gajar ka halwa in pressure cooker | carrot halwa | with detailed step by step photos and video. badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | with 27 amazing images.
badam sheera is extremely rich and delicious in taste. Learn how to make badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa |
How many times have you dismissed the thought of making your favourite Indian desserts at home because they take too long to prepare? Well, where there is a will, there is a way. Next time you feel like relishing some delicious badam ka sheera, try this quick and easy recipe, which enables you to make this fabulous saffron-tinged, rich almond sheera in minutes!
An authentic almond sheera has milk and almonds which is proved to be a good combination of calcium and the energy content of the badam ka halwa are good due to the addition of milk in to the sheera.
You can also try walnut sheera and Kaju kopra sheera.
Tips to make badam sheera: 1. Make sure to dry the almonds well, otherwise it will become paste while blending. 2. You can also add saffron to enhance the flavour of badam sheera. 3. If you want to serve it later re-heat the sheera on medium flame and serve hot.
Enjoy badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | with step by step images. crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki | with 18 amazing images.
crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki is one of the most popular amongst chikkis, the crushed peanut version being as popular as the whole one. Learn how to make crushed shing dana chikki.
To make crushed peanut chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted crushed peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Divide the mixture into 2 equal portions. Pat a portion of the mixture, with greased hands and roll it using a greased rolling pin to make 300 mm. (12”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Repeat step 7 to 9 to make 1 more batch of chikki. Break into pieces and store it in an airtight container in a cool and dry place.
Crushing the peanuts increases the aroma of the chikki, and enhances the flavour too as the peanuts and jaggery mix more uniformly. The texture of crush peanut jaggery chikki is also quite different, somewhat softer, which makes it convenient for elders also to enjoy.
This detailed recipe gives the step-by-step procedure to prepare of crush peanut chikki for Makar Sankranti. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. It stays fresh in an airtight container for at least one month!
Tips for crushed peanut chikki. 1. When making the chikki, you must take care not to crush it in a mixer as it will get too soft – use a nut-crusher for the purpose. 2. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki.
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peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweet
peach halwa is a rich, milky and fruity Indian mithai that is sure to please the palates of people with varied tastes. Learn how to make peach halwa with mava.
The strong scent of fresh peaches sautéed in ghee, together with the lingering aroma of khoya cooked with sugar, and the unmistakable aroma of cardamom, make this Indian mithai recipe a winner. Every aspect of this recipe is carefully designed to entertain, including the luxurious garnish of slivered almonds.
To make peach halwa, heat the ghee in a broad non-stick pan, add the peaches and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Mash lightly using a potato masher. Add the mava and sugar, mix well and cook on a medium flame for 10 minutes, while stirring continuously. Add the cardamom powder and mix well. Serve hot garnished with almond slivers.
The summer season, especially April and July are the peak season of peach. Learn how to buy the perfect peach. This red-yellow fruit is sweet by itself and thus perfect to make sweets. The addition of mava not only adds to its creaminess but also reduces the cooking of easy Indian festival sweet.
Perk up your festive mood with this unique mithai. Enjoy it during Diwali, the festival of diyas or Dusshera, the festival which marks the victory of good over evil. The interesting part about this peach halwa with mava is that it can be enjoyed during the festivals of fasting like Holi, Janmashtami and Ekadashi too!
Tips for peach halwa. 1. Do not chop the peaches very finely. This will let you enjoy its little mouthfeel after cooking. 2. Adjust the use of sugar depending on the sweetness of peaches. 3. Choose peaches that are firm to the touch, but whose flesh will yield with gentle pressure. The fruits should be unblemished and free of bruises, with a warm, fragrant aroma.
Enjoy peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweet. 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.