Doodh Pak
Gujarati milk pudding with rice, nuts, and aromatic saffron - a festive dessert of South Gujarat.
Prep Time
35 mins
Cook Time
45 mins
Servings
6
Difficulty
Easy
Ingredients
Main Ingredients
For Garnish
Instructions
Soak Rice and Saffron
30 minsWash rice and soak in 2 tbsp warm milk for 30 minutes. Soak saffron in 1 tbsp warm milk separately.
Boil and Reduce Milk
25 minsBoil milk in a heavy-bottomed pan on medium heat. Stir frequently to prevent sticking. Reduce to about 3/4 of original quantity.
Add Rice
20 minsAdd soaked rice along with milk. Cook on low heat, stirring occasionally until rice is completely soft and breaks apart.
Add Sugar and Nuts
10 minsAdd sugar and stir until dissolved. Add chopped nuts and raisins. Cook for another 5 minutes.
Add Flavoring
5 minsAdd cardamom powder, saffron milk, and rose water. Mix well and cook for 2-3 more minutes.
Serve
VariesCan be served warm or chilled. Garnish with sliced nuts and silver leaf. Refrigerate for a creamy cold version.
Chef's Tips
- Use full-fat milk for rich, creamy texture
- Stir frequently to prevent milk from sticking
- Adjust sugar to taste after adding
- Rice helps thicken the payasam naturally
- Can be stored refrigerated for 3-4 days
The Story Behind Doodh Pak
Doodh Pak is a beloved Gujarati dessert, especially popular in South Gujarat. It's the local version of kheer or payasam, with rice cooked slowly in milk until it reaches a creamy, pudding-like consistency.
This dessert is an essential part of Gujarati festivals, weddings, and religious ceremonies. The addition of saffron and rose water gives it a distinct aromatic profile that sets it apart from other milk puddings.