Kheer vs. Doodh Pak
Kheer is a Hindi word for rice pudding. Doodh Pak is a term used to refer to rice pudding in Gujarati and Konkani cuisine. What makes doodh pak different from other Indian kheer is the amount of rice added to the milk. You can check more Indian Kheer and Payasam recipes.
What is doodh pak??
Doodh Pak (Dudhpak) is a rich and creamy Indian dessert made by simmering rice in milk until it thickens to a delciious pudding. It is sweetened with sugar and flavored with saffron, cardamom, nutmeg, kewra, or rosewater. Nuts are added for a crunchy texture. Doodh Pak is served as an after-meal dessert or as a dip with puri, puran poli, etc. It is also served in Goddess Lakshmi and Durga temples as prasad during Navratri festivals or as a rich sweet during Diwali (Kalichaudas/ Naraka Chaturdashi day) If you are looking for a basic indian rice kheer or chawal ki kheer, then try this recipe. Also, try some of the best Diwali sweets and Navratri vrat recipes.
Ingredients
Rice: Use basmati, jeera, surti kolam or doodh malai. Milk: Use whole milk (full-fat milk) for the best and creamy results. Spices: cloves, cardamom, saffron and rosewater. Nuts: I have used almonds and cashews. Feel free to use pistachios and/ or raisins. Sugar: Sweetener used to make this kheer. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Wash and soak rice for 30 minutes if you have time. Bring milk to boil on a medium flame. Take 2 tablespoon of milk, soak a few saffron strands, and keep this aside. Add the washed and drained rice to the milk. Add the cashews, almonds, and poppy seeds, stir well, and cook for 15 to 20 minutes or until the rice is completely cooked. Keep stirring to prevent it from burning at the bottom, scraping the sides, and adding the mixture back to the kheer. This helps build milk solids that will thicken the kheer and make it creamy.
To this add cloves, cardamom, sugar, soaked saffron milk, rose water and cook for another 5 to 6 minutes. Serve doodh pak warm or chilled and enjoy.
Tips
Charoli (chironji) is traditionally used to make Gujarati-style dudhpak. You can skip it or substitute it with more nuts. For a creamier texture, always use whole-fat milk. Keep stirring during the process to prevent milk from scorching or rice from sticking at the bottom. Adjust sweets and nuts as per your choice. See that the flame is always low to medium. Store the leftover doodhpak in the refrigerator for 2-3 days. Serve chilled or dilute with some more milk, heat, and serve warm.
Serving suggestions
Serve this dessert hot, warm, or chilled. It is also be served with deep-fried Indian bread (puri), Puran poli, or as an after-meal dessert.
More kheer (payasam) recipes
Recipe card
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
