333. doodh pak
My all time favourite diwali treat
Why am I posting a Diwali recipe when its long gone? Well this Diwali for me was a mad rush getting ready for the big festival of the year. I had just got back from Canada, stayed over in Nairobi to apply for visa for Bangladesh etc etc. I got back home just 2 days before the festive season. After that it was a mad rush getting the home cleaned and ready for Laxmiji and preparing all the goodies. So obviously blogging took a back seat (as usual). Last Friday I decided to blog the recipe for doodh pak which is specially made on Kali chaudas (Naraka Chaturdasi) day by most Gujaratis. Doodh pak, bhajia and puri are offered on this day to our forefathers. It is said that on this particular day a sweet offering is made from new rice or new beaten rice(poha). I guess that is why we make doodh pak. Doodh pak is milk boiled till it becomes a bit thick with rice. Its not as thick as kheer.
However, blogging did not happen because we had no power. Power cuts are very common these days so any planned work using the computer is out of question. Today I am hoping the power does not go off and I didn’t want to wait till next Diwali to blog this recipe. I want to send it to Somya’s only diwali treats.
So here is the recipe for a delicious Diwali treat, easy and my all time favourite.
1½ litres of full fat milk
½ cup evaporated milk
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, 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.
|saffron pistachio muffins|
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