Doodh Pak
An Indian style rice pudding made with milk, rice, saffron and other spices, often served with puris
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: Indian
Keyword: basmati rice, doodhpak, dudh pak, rice pudding, sweets
Servings: 10
Calories: 171kcal
Author: Puja
- 6 cups milk full fat milk is best
- 3 Tbsp basmati rice
- ½ cup sugar
- ½ tsp cardamom powder
- ¼ tsp nutmeg powder
- one pinch saffron optional
- 2 Tbsp charoli or substitute almonds or sunflower
- 2 tsp ghee
Rinse the rice at least 3 times and then soak in about 1 cup of water for 30 minutes. Then drain the water and mix in 1 tsp of ghee to coat the rice grains.
Brush a heavy-bottomed pan with 1 tsp of ghee. Then add in the milk and bring it to a boil. No need to stir the milk while it comes to a boil.
If you are using saffron, take about two tablespoons of hot milk and add to your saffron strands to soak. Set aside.
Once the milk has come to a boil, add the rice and ghee mixture. Set a timer for 15 minutes and let it continue to boil on medium heat, stirring continuously. I like to scrape the sides and then the bottom in a zig-zag motion. After 15 minutes, check to see if the rice is cooked by taking a rice grain and testing it. It should be easily broken or smashed when lightly pressed with a spoon.
Now add the cardamom, nutmeg, saffron, and sugar. Let cook and reduce for 5 more minutes, making sure to stir continuously.
Then add in the charoli or nuts of your choice. Serve warm or cold from the refrigerator.
Serving: 0.5cup | Calories: 171kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 56mg | Potassium: 226mg | Fiber: 112g | Sugar: 17g | Vitamin A: 237IU | Vitamin C: 0.2mg | Calcium: 190mg | Iron: 1mg