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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.

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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.