Doodh Pak
Doodh Pak – Indian style rice pudding made with milk, rice, sugar and nuts with hint of cardamom.
Doodh pak is an Indian dessert, originated from Gujarat. It is just like rice pudding but a little on runny side. You need very few ingredients to make this goodie, like milk, sugar, rice, cardamom, saffron and nuts. It tastes the best when served with some plain or Masala Puri along with Vada or Bhajiya!! The milk is slow cooked to get thick consistency and then sweetened with sugar. Lastly garnished with slivered nuts.
The authentic way of making Dooh Pak is with Red Rice. Red rice is a type of rice that red in color (obviously!) due its anthocyanin content. It is usually eaten unhulled or partially hulled. It has a red husk, instead of brown. Red rice has a nutty flavor. It has the highest nutritional value compared to polished rice. It surely takes long to cook, but the flavor and texture it adds to Doodh Pak is just next level!! That being said, you can certainly use white rice for this dessert!
Doodh Pak is made on auspicious days like Diwali, Divaso, Randhan Chhath or during wedding time. However, if you have a family like me who LOVES Doodh Pak, you’ll end up making it lot more than just on auspicious days. If you end up making this easy dessert and like it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!!
Doodh Pak
Ingredients
- 1 gallon 2% or Whole Milk about 3.78 liters
- 1 cup Red Rice can be sub with white rice
- 1½ cup Sugar 1¼ for a little less sweetness
- 1 tsp Cardamom Powder
- ⅓ cup Slivered Almond & Pistachio
- ½ tsp Ghee
- 2 tbsp Charodi Seeds skip it if not available
Instructions
- Wash and soak red rice for an hour. If using white rice, wash and soak them for 30 minutes.
- Grease a heavy bottom deep pot with some ghee. This helps prevent sticking of milk at the bottom of the pot.
- Pour whole gallon of milk into the pot and bring it to boil.
- Drain all the water out from the rice and add it to boiling milk. Keeping a wooden or silicone spatula on top of the pot helps preventing overflow of the milk.
- Bring the heat down so milk is boiling without overflowing. Let it boil until the rice is cooked. The rice should be soft on press and the milk quantity should decrease while the consistency should get thicker. Red rice takes longer to cook compare to white rice.
- Once the rice is cooked, add sugar and cardamom powder. Mix well and bring it to boil again. Make sure you scrape off the milk residue from the side of the pot and add it back to the milk, it add amazing texture!!
- Let it simmer for 5 more minutes once it starts to boil.
- Turn the heat off and let it cool down completely. Add slivered almonds & pistachio along with charodi seeds (skip if not available).
- Serve it either room temperature or cold along with puri and vada/bhajiya. I like to make it a day ahead and let it sit in the refrigerator to cool it down completely.