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Doodhpak

Doodhpak is a classic Gujarati sweet dessert. It's a rich and creamy rice pudding, made by slow-cooking rice in milk until the milk thickens and the rice is very soft. It is delicately flavoured with cardamom, nutmeg, and saffron, and garnished with nuts.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Course: Dessert, Drinks, Main Course
Cuisine: Ghujarati, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 litre full-cream milk
  • ¼ cup Basmati rice washed and soaked for 30 minutes
  • ½ cup sugar or to taste
  • A few strands of saffron soaked in 2 tablespoons of warm milk
  • ½ teaspoon cardamom powder
  • ¼ teaspoon nutmeg powder
  • 2 tablespoons sliced almonds and pistachios
  • 1 tablespoon charoli chironji

Equipment

  • Heavy-bottomed, deep pot

Method
 

  1. Bring the milk to a boil in a heavy-bottomed pot.
  2. Drain the soaked rice and add it to the boiling milk.
  3. Reduce the heat to low and let the mixture simmer, stirring frequently to prevent it from
  4. sticking to the bottom.
  5. Cook for 30-40 minutes, or until the rice is completely cooked and soft, and the milk has
  6. thickened and reduced.
  7. Add the sugar and continue to cook for another 5-7 minutes until the sugar dissolves
  8. completely.
  9. Add the saffron milk, cardamom powder, nutmeg powder, charoli, and half of the sliced
  10. nuts.
  11. Stir well and turn off the heat.
  12. Let the Doodhpak cool. It will thicken further as it cools.
  13. Serve chilled or warm, garnished with the remaining sliced nuts.

Notes

● Using full-cream milk is essential for a rich and creamy texture.
● Slow cooking and frequent stirring are key to prevent scorching and to achieve the right
consistency.
● The amount of rice is kept low, as the focus is on the thickened, flavoured milk.