Doodh Pak is a rich and creamy Indian dessert made with using rice, milk, sugar, and spices. The rice is soaked, dried, and cooked in simmering milk until soft. Sugar, cardamom powder, and saffron strands are added for flavor and color. Ghee is used to prevent sticking and add richness. The dessert is often garnished with chopped nuts or a sprinkle of saffron.
Do you know, Doodh dak is a popular treat, enjoyed both warm and chilled.
Preparation
Soaking the rice for half an hour. It helps to soften the grains and ensures rice cook evenly.
The common problem comes rice becomes sticky therefore soaking, removing the excess water and drying the rice on a cloth is crucial to prevent the rice from sticking together when cooked.
Add clarified butter (ghee). It adds a rich, nutty flavor and helps to coat the grains, preventing them from sticking together. We oftenly used for because of it’s flavor and nutritional benefits.
Boil milk in the pan
First, Grease the pan with ghee. It helps to prevent the milk from sticking to the bottom and burning and also ensure smooth cooking process. Ghee has a higher smoke point, making it ideal for high-heat cooking.
Add the milk to the greased pan and heat until it boils is a crucial step while you are preparing Doodh Pak. Boiling the milk helps to sterilize it and concentrate its flavor, creating a richer base for the dessert.
Add saffron and soaked rice
Lowering the flame is essential to prevent the milk from boiling over and to ensure a gentle simmer. This allows the flavors to infuse slowly and evenly.
Adding saffron brings a vibrant yellow color to the Doodh Pak and adds a subtle floral aroma. Saffron is a delicate spice, so a small amount goes a long way.
Simmering the milk with saffron for 3-4 minutes allows the saffron’s color and flavor to infuse into the milk.
Introducing the soaked rice and ghee mixture at this stage combines the prepared rice with the fragrant milk, setting the foundation for the creamy texture and rich flavor of the Doodh Pak.
Note: If you want to add more rice you can add upto 1 1/2 tbsp of rice.
Stir the milk after certain intervals.
If milk stick from sides remove using spatula.
Add sugar after rice completely cook
Keeping the spatula inside the milk acts as a gentle barrier, helping to prevent the milk from spilling over the edges of the pan. This is especially important when you need to attend to other tasks or take a break, ensuring that the Doodh Pak continues to cook without any mess.
Cooking for 10 minutes allows the rice to fully cook and absorb the milk, creating the thick and creamy texture of Doodh Pak.
Adding sugar after the rice is cooked prevents the rice from becoming tough or mushy. Sugar can interfere with the cooking process of rice, potentially leading to an undesirable texture. By adding sugar towards the end, you ensure that the rice has already cooked to perfection before being sweetened.
Boiling the milk until the sugar melts completely ensures that the sugar is fully dissolved and evenly distributed throughout the Doodh Pak. This prevents any gritty texture from remaining in the dessert, resulting in a smooth and enjoyable taste.
Note: add sugar only after rice completely cooked
Add dry fruits to make it flavourful
Almond slices, blanched pista slices, and charoli add crunch and nuttiness. Cardamom powder adds warmth and aroma, while nutmeg powder provides a touch of spice.
They are typically added after cooking and sugar melting, gently stirred in until well combined. These ingredients are added to enhance flavor, texture, and visual appeal.
Ingredients:
- 1 liter full-fat milk
- 3 tablespoons basmati rice, soaked for 30 minutes
- 1 tablespoon ghee
- 1/2 cup sugar
- 1/4 teaspoon saffron strands
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
- Almonds, chopped
- Pistachios, chopped
- Charoli (pine nuts), chopped
Instructions:
- Prepare the rice: Drain the soaked rice and dry it on a cloth. Combine the rice with ghee in a small bowl and set aside.
- Heat the milk: Grease a pan with ghee. Pour in the milk and heat over medium heat until it boils.
- Add saffron: Reduce the flame to low. Add saffron strands to the milk and let it simmer for 3-4 minutes, or until the saffron color and aroma are infused into the milk.
- Combine rice and milk: Add the rice and ghee mixture to the milk. Stir well to combine.
- Simmer and cook: Cover the pan and simmer over low heat for 10-15 minutes, or until the rice is cooked and the milk has thickened. Stir occasionally to prevent sticking.
- Add sugar: Uncover the pan and add sugar. Stir until the sugar dissolves completely.
- Add spices and nuts: Stir in cardamom powder, nutmeg powder, and chopped nuts.
- Serve: Serve Doodh Pak warm or chilled.
Tips:
- For a thicker consistency, add a tablespoon of milk powder to the milk before adding the rice.
- Garnish with additional saffron strands or chopped nuts for a festive touch.
- Doodh Pak can be stored in the refrigerator for up to 3 days.