DOODH PAAK

Rich and aromatic Doodh Paak - a Gujarati style rice pudding is made with basic ingredients such as rice, milk, and sugar and is the quintessential Gujarati dessert made in almost every Gujarati household and enjoyed with Poori/Puri. 

Flavoured with cardamom, nutmeg, and nuts, delectable dessert can be enjoyed with Indian meal or end to a meal.

Just mention  Doodh Paak-Puri , to any Gujarati,  watch their face and a twinkle in their eyes,

they will narrate their love for this a very rich Gujarati dessert made of whole milk and rice not only looking so divine and luxurious but also in taste too.

Doodh Paak is mostly prepared during the festive season in Gujarati Household. This delicious and sinful Gujarati dessert is best served with Puri, Bhajiya ( Pakora ).

Since I posted the recipe of Kesar, Pista , Nariyal Doodh Paak Ladoo, many of you asked us about the Doodh Paak recipe, A few asked me is it kheer? No, it's not! How? Kheer and Doodh Paak look similar, Ingredients are the same, but the method is a little different.

Difference Between Kheer And Doodh Paak 

Kheer is very creamy and thick.
In kheer recipe ratio of milk and rice is e.g. 1-litre milk and 1/4 cup rice
In the method of making kheer as soon as the milk starts boiling, we add rice and cook until everything until rice is almost mushy.
In kheer recipe, saffron can be added.

What Is Doodh Paak? 

Doodh Paak translates 'Cooked Milk'. In Doodh Paak recipe, it is very important that you boil milk first and milk should be concentrated and approximately 60% of the water content has to be evaporated and it should look like cream colour evaporated milk but should not become Rabdi or basundi.
Ratio of milk and rice should be 1 litre milk and 1 tablespoon rice.
In Doodh Paak rice is only added after milk is cooked properly.
And please do not add saffron.
Doodh Paak should only be garnished with almonds and pistachio nuts.
And Doodh Paak is creamy but not thick, Doodh Paak is there to gulp it down :)

Why You Should Make This Recipe?

Why I am so sure about this recipe, it's not my confidence but the person who taught my mum, she was the confident one, and  Doodh paak made by her was the most popular recipe in the entire block where I grew up and she would swear on this recipe. No, it wasn't my grandmas!

In India, one of mum's next-door neighbour lady, fondly we always call them' Masi ' (aunt) who would make Doodh Paak on every Raksha Bandhan and she would make sure that one big bowl of Doodh Paak reaches to our house, mostly in my mum's house they used to prepare Kheer or Shrikhand on Raksha Bandhan.

Not only my mum but her BIL was also a great fan of her Doodh Paak too. He would easily gulp it down 3-4 bowl at a time  At that time my mum was a big fan of her cooking, but only after she got married and noted down few recipes from her like Handvo, Methi Thepla,Sukhdi, and Doodh Paak!

Recently we had an opportunity to prepare Doodh Paak as we had a small religious ceremony,  for Prasad we prepared Potato and Chick Pea curry (without onion and garlic ), Coconut and Almond rice, Puri and Doodh Paak!

Can I make Vegan Doodh Paak?

Yes, you can. Use coconut, oats or rice milk.

Can I use sweetened condensed milk to make Doodh Paak?

Traditional Doodh Paak recipe is made without condensed milk, but can be used in making Rice Kheer.

Top Tips For The Best Doodh Paak Recipe

To make Doodh Paak always use whole milk or full cream milk, the doodh paak will be creamier and rich.

Always, use heavy base pan or kadai to make doodh paak, and continually keep stirring to get the best results.

Never leave milk-based recipes unattended, there will be a chance of milk getting burn or sticks to the bottom of the pan.

Once Doodh Paak is made, cover the pan with a muslin cloth. This will prevent the forming of any creamy layers.

DOODH PAAK

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Doodh Paak, Gujarati Doodh Paak,

Desserts

Gujarati

Yield: 8-10 serving

Author: Hayley Dhanecha

Doodh Paak

Doodh Paak - this Gujarati style rice pudding is rich, creamy and delicious. A perfect dessert that is made with basic ingredients, that too is Egg-free and gluten-free!

prep time: cook time: 1 hourtotal time: 1 H

ingredients:

Equipment/Tools

• Thick bottom/base pan or kadai
• Big spoon

Ingredients

• 2 litre whole milk
• 2 tbsp. basmati rice washed and soaked for 10 minutes
• 1 tbsp. ghee
• 200 g sugar
• 1/4 tsp. cardamom powder
• Big pinch nutmeg powder

Toppings

• Slivered nuts
• Dried rose petals

instructions:

How to cook Doodh Paak

1. Mix ghee into soaked rice and leave it aside.
2. Take a heavy bottom pan, wash it with cold water. 
3. Add a couple of tablespoons of water.
4. Pour milk in the pan and bring it to boil, keep the heat on medium.
5. Continuously keep stirring the milk, keep an eye the milk, it should not stick to the bottom of the pan or do not allow to boil over or spill out, otherwise, the smell of burnt milk will spoil your entire dish.
6. Keep stirring slowly milk for 30-40 minutes.
7. Now add rice and continuous cook the mixture.
8. When you see milk is getting creamier and reduced to almost half, add sugar per your taste.,
9. Keep mixing and cook on a medium flame for another 10-12 minutes until sugar dissolves properly.
10. Add cardamom and nutmeg powder.
11. Sprinkle slivered almonds and Pistachio.
12. Serve hot or chilled.
13. Best served with Poori or Puri.

Calories
356.02

Fat (grams)
22.02

Sat. Fat (grams)
12.62

Carbs (grams)
33.38

Fiber (grams)
0.28

Net carbs
33.10

Sugar (grams)
32.31

Protein (grams)
4.94

Sodium (milligrams)
66.48

Cholesterol (grams)
53.81

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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