This doodh pak recipe is flavoured with cardamom, nutmeg, and nuts and is a delectable dessert to be enjoyed with or at the end of an Indian meal.
Dudh Pak is mostly prepared during the festive season in Gujarati households. It can be prepared during Diwali but most commonly during Sheetla Satam (Sitla Satam). This delicious and sinful Gujarati dessert is best served with Puri or Bhajiya (pakora) See these other incredible Indian Milk Desserts/Sweets
Many of you asked us about the this recipe, A few asked me is it kheer? No, it’s not! How? Kheer and Doodh Paak look similar. The ingredients are the same, but the method and final consistency is a little different.
Difference Between Kheer And Doodh Pak
Kheer is very creamy and thick. In kheer recipe ratio of milk and rice is e.g. 1-litre milk and 1/4 cup rice For the method of making kheer, as soon as the milk starts boiling, we add rice and cook until everything until rice is almost mushy. In kheer recipe, saffron strands can be added. It is important to note that in doodh pak made in Gujarat is ONLY white in colour. Do not add saffron or other colourings as it will not remain white.
What is Doodh Pak?
Doodh Paak translates ‘Cooked Milk’. In Doodh Paak recipe, it is very important that you boil milk first and milk should be concentrated and approximately 60% of the water content has to be evaporated and it should look like cream colour evaporated milk but should not become Rabdi or basundi. Ratio of milk and rice should be 1 litre milk and 1 tablespoon rice. In doodh pak, rice is only added after the milk is cooked properly. Do not add saffron. It should only be garnished with almonds and pistachio nuts. Doodh Paak is creamy but not thick but can almost be drunk.
Doodh Pak Recipe Ingredients
Whole milk or full fat milk Sugar Rice – I used basmati rice Ghee Cardamom Nutmeg Nuts – I used pistachio and almond slivers. You can optionally add charoli
Can I make Vegan Doodh Paak?
Yes, you can. Use coconut, oat or rice milk. Note that the flavour will change slightly
Can I use sweetened condensed milk to make Doodh Paak?
Traditional Doodh Paak recipe is made without condensed milk, but can be used in making Rice Kheer.
Top Tips for the best Doodh Paak recipe
To make Doodh Paak always use whole milk or full cream milk, it will be creamier and rich. Always, use heavy base pan or kadai to make doodh paak, and continually keep stirring to get the best results. Never leave milk-based recipes unattended, there will be a chance of milk getting burnt or sticking to the bottom of the pan. Once Doodh Paak is made, cover the pan with a muslin cloth. This will prevent a milk skin forming on the top.
Add a splash of water to the pan before adding the milk – this helps reduce the chance of milk burning Add the milk and simmer on a low flame. Remember to stir continuously to avoid the milk sticking to the bottom of the pan. Allow the milk to cook until it becomes thicker then add the rice and ghee. Keep cooking the milk on low medium heat until the rice is fully cooked and tender and the milk thickens. Add in the sugar and stir well. Once the sugar has dissolved, remove from the heat. Add the spices and nuts. Serve at room temperature or chilled.
Storage
Keep doodh pak stored in the refrigerator where it will remain fresh for up to 2-3 days. You can also freeze doodh pak – place in a freezer safe container and freeze for up to 1 month. Allow to thaw at room temperature. As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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