Estimated reading time: 5 minutes Doodh Pak is a pudding milk, rice, and sugar, flavoured with cardamom, saffron, and nuts. It is a quintessential part of Gujarati thali meal or festive food fare. This rich, creamy, and aromatic sweet dish is often prepared during festivals, special occasions, and celebrations. Doodh Pak is more than just a dessert; it’s a comforting, Grandma style simple yet satisfying sweet dish. Difference between Doodh Pak and Kheer: The key difference between these two Indian desserts are the consistency and the preparation method. Otherwise both require same set of ingredients.
How To Make Doodh Pak
Step 1: Wash and soak rice
Wash rice thoroughly under running water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming too sticky.
Soak the washed rice in water for at least 30 minutes. This soaking process helps the rice cook faster and more evenly when added to the milk.
Step 2: Start simmering milk
Reserve 1 Cup of milk. Keep it aside. Pour rest of the milk into a heavy bottom saucepan or kadhai. Bring the milk to a gentle boil while stirring occasionally to prevent it from sticking to the bottom of the pan.
Step 3: Cook rice
Once the milk starts boiling, reduce the heat to low and add the soaked rice. Cook slowly in the milk.
Stir occasionally to avoid any scorching. Keep cooking over low heat till rice is soft and mushy and the milk starts thickening.
Step 4: Make condensed milk
Combine sugar, milk powder, and the one cup reserved milk in a pan. Simmer over low heat till it becomes thick and sticky liquid like a condensed milk.
Step 5: Flavouring the Doodh Pak
Add the saffron strands, cardamom powder, chironji, homemade condensed milk, and a pinch of nutmeg powder.
Continue to cook the Doodh Pak on low heat until the milk reduces to a thick, creamy consistency and the rice is fully cooked and soft. Now, add the sliced almonds, and pistachios. Stir them in, reserving a few for garnishing.
Serving Suggestion
Remove the Doodh Pak from the heat and let it cool slightly. The dish can be served warm or chilled, depending on your preference. If you want to make it more festive, you can garnish it with saffron strands, rose petals, and the reserved nuts just before serving. Serve the Doodh Pak in small bowls and enjoy this traditional Gujarati sweet, either on its own or as a complement to a festive meal.
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