DOODHPAK

Doodhpak is an Indian sweet which originates from Gujarat. This traditional sweet is served and tastes best with poori ( puffed and fried Indian bread). Doodhpak means “cooked milk”. It is similar to “kheer”(rice pudding) but quantity of rice is lesser than kheer and also it not thick like kheer but still it is rich and creamy. Cooking milk on low flame makes the milk thick, creamy and rich.

Preparation time: 15 minutes
Cooking time : 40 minutes
Serves : 4 persons

Ingredients:

1 litre full fat milk
1 tbsp rice
1 tsp ghee
8 almonds
8 pistachio
1/2 tsp cardamom powder
1/2 tsp nutmeg powder
1 tbsp chironji ( Cuddapah almonds )
1/4 cup sugar

Method:

1. Wash and soak the rice for 5-10 minutes, soak almonds and pistachio in hot water.

2. In a thick bottom pan or non stick pan, add milk and let it boil. Till it starts boiling, remove the skin of soaked dry fruits and cut them into thin slices.

3. Once it starts boiling, turn the flame on low. Drain out water from rice and add ghee and mix well. Stir occasionally.

4. Add this rice to milk.

5. Let it cook on slow flame till milk reduces to 3/4 and rice is also cooked. Stir in regular intervals to avoid sticking of milk of the bottom and forming cream on top. Scrap sides too.

6. Now add sugar, chironji, almonds and pistachio. Let it cook more for 5-7 minutes.

7. Add cardamom powder and nutmeg powder. Turn off the heat after 2 minutes.

8. Cover it with a muslin cloth, stir occasionally.

Note:
1. It can be served warm or chilled.
2. Can adjust sugar quantity as per taste.
3. If you are using regular pan instead of non stick , than brush pan with ghee before adding milk in it. It prevents milk from sticking.
4. While cooking any milk dish , never keep it unattended. There is chance of sticking and boiling out of pan.