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Gujarati doodh pak recipe | doodh pak with tips and tricks | dudh pak recipe | how to make doodh pak

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!

The key to making quick and tasty doodh pak at home are
  • 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.
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Recipe video

Doodh pak

Gujarati doodh pak recipe | doodh pak with tips and tricks | dudh pak recipe | how to make doodh pak

Author Nehas Cook Book
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings


  • 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.
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