I am very happy and excited as my blog has completed 300 plus recipes and it was my birthday yesterday. My mother in law (Geeta Shah) made the traditional Gujarati sweet “Doodhpak” on my birthday. I am sharing with you my the step by step process of making this delicious and creamy doodhpak. I am thankful to all my blog viewers for constantly encouraging me with their valuable feedback and always liking and sharing my recipes with their family and friends.
So let us all celebrate the happiness with the traditional sweet from the lands of Gujarat.
Doodhpak / Indian Rice Pudding is a traditional Indian sweet made by cooking rice and milk together till the milk is reduced, thickened and rice is cooked till soft. It is sweetened with sugar and is flavored with cardamon and nutmeg or saffron. The doodhpak is garnished with chopped nuts and is served warm or cold with poori. Doodhpak is made during many festivals in Gujarat and is prepared as an offering to the ancestors during the month of “shraadh”.
Few tips for making a good doodhpak:
Always use full fat milk.
The milk should be boiled till it is reduced to half the quantity and is thickened.
Always use a big heavy bottom vessel to boil. This thick bottom of the vessel prevents the milk from sticking at the bottom of the pan.
Continuously stir the milk to prevent from sticking to the pan and scrap the sides of the vessel when boiling the milk.
If you want a very thick consistency pudding then use more quantity of rice and vice versa.
The doodhpak can be flavored with cardamon, nutmeg or saffron. Nuts like almonds, cashewnut or pistachio can be added. Many people prefer to add raisins and charoli to the doodhpak.
For vegan use coconut milk and coconut oil.
Continuously stir the doodhpak even after it is cooked to prevent the layer of cream forming at the top of the milk.
Doodhpak can be refrigerated and enjoyed for 3-4 days.
Friends do make this sweet for your family and friends and please share your valuable feedback with me.
Khao dilse, khilao dilse aur banoa dilse…
Doodhpak / Indian Rice Pudding
- big pot
- 2 l full fat milk
- 1/2 cup basmati rice or any long grained rice
- 1/2 cup sugar or more or less as per the sweetness desired (I have used raw sugar.)
- 1 tsp nutmeg powder jaiphal powder or grated nutmeg
- 1.5 tsp cardamom powder elaichi powder
- 1/2 tbsp ghee clarified butter
- 10 almonds blanced, peeled and sliveredh
- 10 pistachio blanched, peeled and slivered
- Wash basmati rice and soak for 15 minutes. Till then put the milk to boil.
- In a big heavy bottom pan, add around 1/4 cup of water and put milk on it. (Addtion of the water in the bottom of the pot before boiling the milk prevents the milk to stick at the bottom of the pan). Put the milk to boil on medium heat stirring in between.
- The milk will start to boil after 7-8 minutes. Let it boil stirring in between. (Use flat spatula to stir the milk. Scrape the sides of the pan continously while the milk is boiling with the flat spatula).
- Drain the soaked rice. Add ghee in it.
- Rub the ghee well to rice.
- Add the rice to the boiling milk.
- Le the milk boil on high heat for 10 minutes. Stir and scrap in between.
- The rice has starting cookin and is coming up. The milk is also getting thick.
- The rice is almost cooked and can be seen floating up on the milk. The milk is reduced and thickened.
- Add nutmeg powder.
- Mix well.
- Add sugar and mix well. (The sugar will melt and make milk thin). I have added less sugar as we prefer less sweetness. You can add more if you prefer the doodhpak to be sweeter.
- Le the milk boil for further 5 minutes till the moisture from the sugar is evaporated. Add 1 tsp cardamom powder. (leave the remaining cardamom powder to sprinkle while serving)
- Boil for 5 more minutes . The flavor from nutmeg and cardamom are nicely infused in the doodhpak.
- The milk is reduced to half and has thickened and become creamy. The rice is cooked fully and can be seen floating up. (Remove rice in a spoon and and if it mashed when pressed with your fingers, it is fully cooked). The doodhpak/ Indian rice pudding is ready. Stir it continously to avoid the layer of cream to form the top of the kheer.
- Remove the doodhpak / Indian rice pudding in a serving bowl and sprinkle the slivered almonds , pistachio and cardamom powder and serve the doodhpak warm or refrigerated and serve chilled.