Doodh pak is a traditional Gujarati sweet dish. It is prepared with milk and rice, the mixture is slow-boiled to thicken flavored with cardamom, jaiphal powder, and garnish with dry fruits. But in this recipe, I use some milk powder which gives instantly creaminess and thickness to it. This method is really quick and prepared a 1-liter doodh pak within 8-10 minutes. Do try this!
- Firstly, I always recommend using full cream milk for this recipe. Also, use a heavy-bottomed pan or nonstick pan and lightly grease with ghee to prepare this recipe. Otherwise, milk may cream may stick to the bottom and you may have a burnt smell
- The quantity of rice is very less in doodh. I would like recommended long grain basmati rice for it also avoid small grain rice for this recipe if possible
- I made a milk, sugar, and milk powder mixture to give instant thickness and creaminess to doodh pak but you can use condensed milk instead of it.
- lastly, doodh pak can be served warm or chilled but I personally like it when served chilled. ideally, you can prepare it on the previous day and refrigerate it overnight and serve it chilled the next day.
Gujarati doodh pak recipe | doodh pak with tips and tricks | dudh pak recipe | how to make doodh pak
- 1 litre full fat milk
- 2 tbsp basmati rice soaked for 10 minutes
- 1 tsp ghee
- 6 tbsp sugar
- 1 bowl milk powder approx. ¾ cup
- 2 tbsp pistachio
- 2 tbsp almonds
- 1 tbsp charoli
- ½ tsp cardamom powder
- ½ tsp jayphal powder
- In a pan, add 1 liter milk. Take out 1 bowl of milk from it and bring it to boil.
- Then take 2 tbsp soaked rice in a bowl. Add 1 tsp ghee and mix well.
- Now add rice to boiling milk and keep the flame on medium flame and cook till rice become soft.
- Meanwhile in a pan, add 1 bowl of milk, sugar and 1 bowl of milk powder. Mix well till milk powder is completely dissolved.
- Now place a pan on gas and stir continuously on low flame till sugar is completely dissolved. Do not melt the sugar on high flame.
- Then on another side, look at milk-rice mixture, if the rice is properly cooked then add the mixture into the milk powder mixture.
- Stir continuously on medium flame, also scrap the sides of the pan.
- In 6-7 minutes doodh pak start to thicken, then add chopped dry fruits and charoli. Mix well and boil for 2 minutes.
- Doodh pak mixture become thick and creamy.
- Now switch off gas and add cardamom powder and jayphal powder. Mix well.
- Cool down doodh pak completely or refrigerator it for 2 hrs. Serve with poori.
- The proportion of rice should be less in doodh pak.
- Milk powder gives instant creaminess and thickness to doodh pak.
- In cold milk dissolve milk powder completely. Do not add milk powder to hot milk.
- When rice is completely cooked then add them to the milk powder mixture.
- Stir continuously and simmer doodh pak on medium flame.
- After adding dry fruits simmer doodh pak for 2 minutes.
- Doodh pak tastes great when it is served chilled.