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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.
5 from 3 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dessert, Indian Sweet
Cuisine Gujarati
Servings 4 servings


  • 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


  • 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.


  • 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.
Keyword doodh pak recipe, Gujarati Doodh Pak