This rich and aromatic Doodh Pak is a Gujarati style rice pudding, made with basic ingredients such as rice, milk, and sugar. It is the quintessential Gujarati dessert made in almost every Gujarati household and is enjoyed with Poori /Puri.
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.
How to make Doodh Pak
In a small bowl, add soaked rice and ghee, mix and set aside.
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.
Other Gujarati Sweets
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Doodh Pak
Equipment
- Thick bottom/base pan or kadai
- Big spoon
Ingredients
- 2 litre whole milk
- 2 tbsp. basmati rice washed and soaked for 10 minutes
- 1 tbsp. ghee
- 200 g sugar
- ¼ tsp. cardamom powder
- ¼ teaspoon nutmeg powder
- 1 tablespoon almonds chopped
- rose petals optional
Instructions
- Mix ghee into soaked rice and leave it aside.
- Take a heavy bottom pan, wash it with cold water.
- Add a couple of tablespoons of water.
- Pour milk in the pan and bring it to boil, keep the heat on medium.
- Continuously keep stirring the milk, keep an eye the milk, it should not stick to the bottom of the pan or do not allow to boil over or spill out, otherwise, the smell of burnt milk will spoil your entire dish.
- Keep stirring slowly milk for 30-40 minutes.
- Now add rice and continuous cook the mixture.
- When you see milk is getting creamier and reduced to almost half, add sugar per your taste.,
- Keep mixing and cook on a medium flame for another 10-12 minutes until sugar dissolves properly.
- Add cardamom and nutmeg powder.
- Sprinkle slivered almonds and Pistachio.
- Serve hot or chilled.
- Best served with Poori or Puri.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Doodh Pak
Equipment
- Thick bottom/base pan or kadai
- Big spoon
Ingredients
- 2 litre whole milk
- 2 tbsp. basmati rice washed and soaked for 10 minutes
- 1 tbsp. ghee
- 200 g sugar
- ¼ tsp. cardamom powder
- ¼ teaspoon nutmeg powder
- 1 tablespoon almonds chopped
- rose petals optional
Instructions
- Mix ghee into soaked rice and leave it aside.
- Take a heavy bottom pan, wash it with cold water.
- Add a couple of tablespoons of water.
- Pour milk in the pan and bring it to boil, keep the heat on medium.
- Continuously keep stirring the milk, keep an eye the milk, it should not stick to the bottom of the pan or do not allow to boil over or spill out, otherwise, the smell of burnt milk will spoil your entire dish.
- Keep stirring slowly milk for 30-40 minutes.
- Now add rice and continuous cook the mixture.
- When you see milk is getting creamier and reduced to almost half, add sugar per your taste.,
- Keep mixing and cook on a medium flame for another 10-12 minutes until sugar dissolves properly.
- Add cardamom and nutmeg powder.
- Sprinkle slivered almonds and Pistachio.
- Serve hot or chilled.
- Best served with Poori or Puri.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Ponk , Lila Chana and Green garlic is very popular seasonal treat in Gujarat, and it is not available throughout the year. Fresh and tender these gems are true delight. They are perfect winter bounties and I am extremely fond of them. So once these gems are in my kitchen, I do prepare some traditional delicacies and devour them with great pleasure.
These unique and delicious Lila Chana ane Lilu Lasan Vada were wafting their incredible aroma in the kitchen and satisfying my cravings for something hot in this chilly weather. These vadas are extremely easy to prepare, spicy, crispy scrumptious and can be done in a matter of minutes. You can adjust spiciness according to your taste, but I would recommend that you eat quite spicy and use Green Garlic in this recipe, because that imparts the unique flavour. Not forgetting it’s best to make most of it while it’s available. Best accompanied with Green Mint and Coriander chutney, fried green chillies and freshly sliced onion. Great combination ever you can enjoy in winter !
You will need :-
- 250 g shelled green chana
- 3 tbsp. green garlic finely chopped
- 2 tbsp. fresh chopped coriander
- 3/4 cup besan
- 1/2 cup rice flour
- 2 tbsp. coarse rice flour ( optional )
- Salt to taste
- Pinch bi -co -soda
- 2-3 tbsp. ginger and green chillies crushed ( Not paste )
- Oil for deep frying
Method :- Place fresh chana in a grinder , grind to coarse mixture, do not make paste. Add everything in a big bowl except oil and mix everything. Heat oil in a heavy bottom kadai. Take small amount of vada mixture and carefully drop in a hot oil. Now turn the heat low and fry them till crispy but cooked inside well. ( While you are frying vada, prick the vada with pointed knife, so inside of it cook well too ) Do not fry vada too brown. Serve hot with chutney, fried green chillies, sliced onion and lemon wedges. Enjoy !
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