Doodhpak is a dessert dish, a kind of rice pudding made from milk, rice and nuts, accompanied by pooris. The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped nuts and charoli. The Cardamom added towards the end to complete the royal feel of this dish. You can also add saffron. But this time I didn’t feel like to add. Doodhpak originates from Gujarat.
Whole milk – 1 Ltr or 4 cups
Raw rice – 1 tbsp
Ghee – 1 tbsp
Sugar – 1/2 cup (Adjust according to your taste)
Cardamom Powder – 1/2 tsp
Chopped Almond and cashew – 1 tbsp + 1 tsp for garnishing
Charoli – 1/2 tsp
1. Bring the milk to a boil in a broad non stick pan.
2. In another pan, heat ghee. Add rice and saute it for 2 minutes on low to medium heat.
3. Add this rice to the boiling milk and let it simmer for 40 minutes over medium heat. Stir occasionally.
4. Add the sugar, cardamom powder, Charoli and nuts. Mix well and cook on medium flame for 10 minutes or until the sugar is completely dissolved and the milk is thick.
5. Doodh pak is ready. Garnish it with nuts. Serve it warm or chilled cold, whichever way you like, with Poori