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Doodh pak recipe | how to make Gujarati dudh pak | Gujarati doodh pak

Doodh pak is a traditional Gujarati sweet dish made with milk, rice, and dry fruits. Traditionally in doodh pak, milk is slow-boiled to thicken, flavored with cardamom and jaiphal powder. But in this recipe, I made milk powder-based mawa which is easily prepared and gives creaminess and thickness instantly to doodhpak. It is really delicious and enjoyed best with poori. Do try this!

The key to making creamy doodh pak at home are
  • use a heavy-bottomed pan or nonstick pan to prepare this recipe. Otherwise, milk may cream may stick to the bottom and you may have a burnt smell.
  • I made flour and milk powder-based mawa to give thickness and creaminess to doodh pak but you can use milk powder or condensed milk instead of mawa.
  • When rice is completely cooked then add milk powder mawa into doodhpak, otherwise rice is not properly cooked.
  • chilled doodh pak for a minimum of 2 hrs before serving.
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Recipe video

Doodh pak recipe | how to make Gujarati dudh pak | Gujarati doodh pak

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Indian sweets
Cuisine Indian
Servings 6 servings


For doodh pak

  • 1 litre full fat milk
  • 2 tbsp rice
  • 1 tbsp ghee
  • 5 tbsp sugar
  • 2 tbsp pistachio
  • 8-10 almonds
  • 8-10 cashews
  • 1 tbsp charoli
  • 1 tsp cardamom powder
  • 1 tsp jayphal powder

For instant mawa

  • 1 tbsp ghee
  • ¼ cup milk
  • ½ cup milk powder


  • Soak rice and dry fruits in slightly hot water for 15 minutes. Remove water and cut dry fruit into slices.
  • In a pan, add ghee and rice. Sauté rice for 2 minutes.
  • Now add milk and bring it to a boil.
  • Keep the flame medium and simmer it till the rice is thoroughly cooked. Stir occasionally.
  • Meanwhile, in a pan, add ghee and milk. When the milk starts boiling reduce the flame to low and add milk powder gradually. Stir continuously to prevent lump formation.
  • Stir and cook until the mixture thickens and leaves the pan’s sides. Instant mawa is ready.
  • When rice is thoroughly cooked then add instant mawa to it. Mix well.
  • Doodh pak quickly starts to thicken.
  • Then add sugar, chopped dry fruits, and charoli. Mix well and boil for 5 minutes until sugar is completely melted and dry fruits flavor is added to doodh pak.
  • Lastly, add cardamom powder and jayphal powder. Mix well.
  • Switch off the flame
  • Cool down the doodh pak completely or refrigerate it for 2 hrs. Serve.


  • instant mawa gives thickness and creaminess to doodhpak.
  • When rice is completely cooked then add mawa and sugar into the doodhpak.
  • Chilled doodhpak into the refrigerator it for 2 hrs before serving.
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