Gujarati doodh pak recipe | doodh pak with tips and tricks – Tricks and Tips

Gujarati doodh pak recipe

Doodh pak is a traditional Gujarati sweet dish. It is prepared with milk and rice, the mixture slow-boiled to thicken which is flavored with cardamom, and jaiphal powder, and garnished 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.

Please do visit my other related recipe collection like

Recipe video

Doodh pakDoodh pak

Recipe card for doodh pak

Nehas Cook Book

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Indian sweets

Cuisine Indian

  • 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 becomes thick and creamy.

  • Now switch off the gas and add cardamom powder and jayphal powder. Mix well.

  • Cool down the doodh pak completely or refrigerate 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 the doodh pak on medium flame.
  • After adding dry fruits simmer the doodh pak for 2 minutes.
  • Doodh pak tastes great when it is served chilled.