Doodhpak is a dessert made from rice and milk, something similar to the North Indian ‘Kheer’. This dessert can be found at most of the weddings in Udupi-Mangalore side.Its a rich and heavy dessert with rice ,milk and dry fruits but very easy to prepare. I usually love to prepare this during Diwali and it is one of my favourite desserts.. specially when it is served at weddings. Do try this delicious dessert.
- 1 cup basmati rice(washed and soaked for 20 minutes) or any other aromatic rice which is used for making desserts.
- 1 litre (approximately) of boiled milk
- Sugar as required
- Cardamom powder a pinch or two
- Few strands of saffron(optional) soaked in warm milk
- 2-3 cloves
- Raisins and nuts of your choice and as required
- Tbsp of ghee for roasting the nuts
- Take half of the boiled milk in a large vessel or pan , add a cup of water and put it on heat.
- Once it gets hot add the washed and soaked rice and cook it on low flame till the rice is cooked soft . Add water if required in between.
- Once the rice is cooked, add sugar , cloves and mix well so that the sugar melts…let it boil for few minutes. Add remaining milk, cardamom powder and soaked saffron strands…. stir well and simmer till it thickens a bit.
- Heat ghee and roast the nuts of your choice .
The delicious and creamy doodhpak is ready to be served.
Can be served hot or at room temperature.
- You may have to add some water or milk while the rice is getting cooked so keep a watch and add accordingly .
- The rice can be cooked first in pressure cooker with milk and water and then other ingredients can be added as per recipe.
- For more thicker and rich version you can add 1/2 cup of milkmaid ..in that case reduce the sugar. Many a times this is the version served at functions.
- Using saffron strands is optional…using it will give a nice colour and additional flavour.
- It thickens as it cools – add more milk if required while serving, but don’t forget to check the sugar.