What is Doodh Pak?
Doodh in the Hindi or Gujarati language means milk and pak in Gujarati means…… Doodh Pak is commonly made from milk, a bit of rice, sugar and nuts. These days rose petals and fresh fruits are added to make it more rich. Doodh Pak is different from Basundi. Rice is not used for basundi and the milk is boiled till it becomes thick. After that fresh fruits, nuts and spices like cardamom, nutmeg are added. Unlike kheer which is thick and more rice is used, for doodh pak we use little rice and its not thick. Doodh Pak can be served hot or chilled.
When is Doodh Pak made?
Traditionally, doodh pak is made during the Diwali festival especially on Kali Chaudas Day (Naraka Chaturdasi) along with puri, a shaak, rice, kadhi, gota or bhajia. This is offered to our forefathers as its believed that during the Diwali festival we must not forget the departed souls. Furthermore, it said that on this particular day a sweet offering is made from new rice or new beaten rice(poha). Perhaps, that is why we make doodh pak. However, one is not restricted to making this delicious sweet dish only during Diwali, I also make it when guests are invited home for a meal.
Pre Diwali Rush for Me
I just got back from Canada, had to stay for a couple of days in Nairobi to get visa for Bangladesh as my best friend’s son is getting married in December. Preparation for Diwali this year is a mad rush for me trying to get the house spin and span, cooking the goodies, but am not able to keep up with the plans. However, I do make the basic sweet dishes that I usually make as Diwali celebrations last nearly a whole week.
Doodh Pak Memories
I’ve grown up watching and helping my mum make doodh pak. She would ask me to help her stir the milk as it shouldn’t boil over or get burnt at the bottom of the pan. Helping her make doodh pak was not a chore but something I looked forward to as the whole family loves it so much. Dunking a puri in doodh pak and enjoying it is delightful experience and each time I make it, its as though I’m enjoying it for the first time. Our family prefers chilled doodh pak so we usually tend to make it the previous day and let it chill in the fridge. The flavors of cardamom, nutmeg, saffron get infused overnight.
What other Diwali Sweets I make
Diwali celebrations and offering something sweet or savory to the deities, begins from Ekadashi day when I usually make Sabudana Kheer. On Vagh baras day I like to make Sweet Sev. For Dhanteras its usually Lapsiand Doodh Pak on Kali Chaudas Day. Of course on Diwali day its my mum’s much loved Gur na Ladwa. Usually, for New Year Day its Puran Poli and shiro making a sweet ending on Bhai Beej day. For gifting I love baking cookies, especially Date and Nut Cookies and Coconut Chocolate. For Annakoot Day offering I love making Googra.
For a Variety of Diwali goodies you may want to check out Somya’s only diwali treats.
- Its Gluten free
- For a vegan version you may want to use plant based milk like almond or cashew nut milk.
- Satvik friendly
- Kids friendly
Try making something different for Diwali, or any festival or just as a sweet dessert. Try out doodh pak recipe.
1½ litres of full fat milk
½ cup evaporated milk/ fresh double cream
3 tbsp rice
1 tsp ghee
10 to 12 almonds
12 to 14 pistachios
½ tsp cardamom powder (elachi)
¼ cup nutmeg powder (jaiphal)
¼ tsp saffron (kesar)
1 tbsp charoli / chironji (optional)
½ to ¾ cup sugar
- Take a tbsp of hot milk and soak the saffron in it.
- Wash the rice and let it soak in the water for about 30 minutes.
- Cut the pistachios and almonds into thin slivers.
- I prefer to slightly roast the charoli.
- Pour the milk into a non stick pan. Let the milk boil over medium heat, and stir it occasionally.
- When it comes to a boil, lower the heat and let it simmer for nearly 15 minutes. Make sure you stir it frequently to avoid getting the milk burnt at the bottom.
- In the meantime, drain out all the water from the rice. Heat the ghee in a small pan and roast the rice in it for 2 to 3 minutes.
- Add the roasted rice and evaporated milk to the simmering milk. Simmer for a further 20 minutes. Stir the mixture frequently.
- Add sugar and simmer for 5 minutes. By now the milk will have become slightly thick.
- Add cardamom and nutmeg powder, saffron, charoli and the cut almonds and pistachios. Mix well.
- Serve immediately or put it in the fridge to cool.
- Serve with hot puris.
- Some people prefer hot doodh pak and some cold. My family prefers it really cold.
- If you do not want to add evaporated milk or cream, then increase the amount of milk to 2 litres. The cooking time will increase.
- I prefer using full fat milk for this recipe as it makes the doodh pak, nice and thick and rich.
- I used only ½ cup of sugar but if you prefer more sweetness, then add ¾ cup.
- Adjust the amount of elachi and nutmeg used according to your taste.