DUDHPAK

On By RuchisvegkitchenIn Diwali / Festival Special, Sweets And Desserts

Doodhpak is an Indian Sweet , a rice pudding made from Milk, Rice, Sugar,Saffron and nuts. Dudhpak is commonly accompanied by Poori. The Milk is slow-boiled to thickened and sweetened and the dish is garnished with Chopped Almonds and Pistachios.

Doodhpak is very popular in Gujarat , a beautiful state of India. When I talk about Gujarat and Gujarati Food, my inner soul starts dancing . It’s natural , where you are born and bought up , that place will have special place in your heart.

Sweets and festivals go hand in hand . This time of year is season of Festivals. Many gets confused with Dudhpak and Kheer . Both delicacy looks so similar , also made with same ingredients Milk, Rice and Sugar. But the taste , texture Method to prepare everything is different.

Notes :

  • Always use Full fat Milk for that lovely creamy texture.
  • Use sugar as per taste. For me and my family , this measurement was perfect.
  • Just to blend cardamom and nutmag nicely , I have powdered them with sugar.

INGREDIENTS ::

  • 1.5 lt Full Fat Milk
  • 2 tbsp Basmati Rice
  • 1 cup Sugar
  • Few Saffron Strands
  • 1.5 tsp Ghee / Clarified Butter
  • 5 to 6 Cardamom
  • 1/2 small Nutmag ,
  • Roughly chopped Almomds And Pistachios

METHODD ::

Wash and soak Basmati Rice with adequate water for 10 to 15 mins. Add a spoon of Ghee in it. Mix nicely and keep aside .. Soak saffron strands in 3 tsp warm milk.

In a heavy bottomed broad vessel, take Milk and allow it to boil. Keep stirring and scrapping the sides . Boil for 12 to 15 mins on medium flame.

Later add soaked rice and again cook for 10 mins. Stir frequently.

In Mixer jar take sugar , cardamom and nutmag . Grind all together till a smooth powder ..

Now add soaked saffron , grinded sugar mixture. Mix well and cook for more 10 mins on medium flame.

Later switch off gas. Allow it to cool and then keep in refrigerator for at least 2 to 3 hrs , before serving. Garnish with almond and pistachio slivers.

Dudhpak can be served hot or chilled. Serve hot poori and believe me it’s heavenly..

Hope you all like it. Do share your feedback and suggestions .. Will wait for your words ..

Happy Cooking 🙂 🙂

52 thoughts on “DUDHPAK”

  5. Anonymous

    Hi Ruchi.I wanted to inform you that none of the links provided with the pins on Pinterest are working.Please check.I wrote to you on Pinterest as well.But not being sure if you read it thought of letting you know here.Thanks.

    Liked by 1 person

    Reply

  14. Wow. Looks so yummy Ruchi. That lovely creamy texture of dudhpak is inviting me. Captured so well. I also thought you were referring the kheer as dudhpak here. Later I understood, the process is little different, but the ingredients are same. Lovely share!

    Liked by 1 person

    Reply
  15. poonampagar

    I am drolling over that bowl of dudh Pak Ruchi ! It looks utterly delicious. The recipe sounds somewhat similar to the tandalachi kheer we make. There is so much similarities in Gujarati and Maharashtrian dishes.

    Liked by 1 person

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  19. Lovely share Ruchi; dudhpak is looking absolutely droolicious and divine. The topping of nuts and saffron is making it all the more irresistible. Would love to try with some pooris as you said; I am sure it would make an awesome combo.

    Liked by 1 person

    Reply
  21. code2cook

    Now I got it how I get your like on post. Sorry could not do for so long. :).

    Doodhpak looking awesome. Very beautiful clicks with such beautiful utensils. I love this consistency, feels like making again and eat. Should be in the blog for sure.

    Liked by 1 person

    Reply
  23. Preethi Prasad

    Dudhpak looks so tempting. Your clicks are making it more and more appealing.Traditional sweets are always the best. I love festivals when we treat ourselves with all the yummy traditional sweets.

    Liked by 1 person

    Reply

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