DOODH PAK
Doodh Pak is a delicious, creamy milk based Gujarati sweet with a little rice added to it. It is usually served with puri, sabji, kadhi, gota and rice as a part of the main meal.
Ingredients
- 1½ litres 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
- ¼ cup nutmeg powder
- ¼ tsp saffron
- 1 tbsp charoli / chironji optional
- ½ to ¾ cup sugar
Instructions
- Take a tbsp of hot milk and soak the saffron in it.
- Wash the rice and let it soak in the water for about 15 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 10 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 or cream to the simmering milk. Simmer for a further 15 -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.
Notes
- 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.