Gujarati Doodh Pak Recipe

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Doodh Pak is a classic Gujarati sweet dish. It’s similar to rice kheer but has a unique taste and consistency that sets it apart.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: Indian

Servings: adults

Calories: 623kcal

Wash rice thoroughly under running water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming too sticky.
Soak the washed rice in water for at least 30 minutes. This soaking process helps the rice cook faster and more evenly when added to the milk.
Reserve 1 Cup of milk. Keep it aside.
Combine sugar, milk powder, and the one cup reserved milk in a pan. Mix.
Simmer over low heat till it becomes thick and sticky liquid like a condensed milk. Turn off the heat. This is homemade condensed milk.

Pour rest of the milk into a heavy bottom saucepan or kadhai. Bring the milk to a gentle boil while stirring occasionally to prevent it from sticking to the bottom of the pan.
Once the milk starts boiling, reduce the heat to low and add the soaked rice. Cook slowly in the milk.
Stir occasionally to avoid any scorching. Keep cooking over low heat till rice is soft and mushy and the milk starts thickening.
Add the saffron strands, cardamom powder, chironji, homemade condensed milk, and a pinch of nutmeg powder.
Continue to cook the Doodh Pak on low heat until the milk reduces to a thick, creamy consistency and the rice is fully cooked and soft.
Now, add the sliced almonds, and pistachios. Stir them in, reserving a few for garnishing.
Serve the Doodh Pak warm or cold garnished with sliced nuts and saffron strands.

The best rice for doodh pak is medium grain, less starchy, uncooked white rice.
The sugar is always added towards the end of the cooking process. Once the milk is thickened, and the rice is perfectly mushy, then add sugar.
Do not use pre cooked rice for making Doodh Pak.
Many recipes suggest frying soaked rice in a teaspoon of ghee before cooking in the milk.