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


  1. Take half of the boiled milk in a large vessel or pan , add a cup of water and put it on heat.
  2. 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.
  3. 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.
  4. 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.


  1. You may have to add some water or milk while the rice is getting cooked so keep a watch and add accordingly .
  2. The rice can be cooked first in pressure cooker  with milk and water and then other ingredients can be added as per recipe.
  3. For more thicker and rich version you can add 1/2 cup of milkmaid that case reduce the sugar. Many a times this is the version served at functions.
  4. Using saffron strands is optional…using it will give a nice colour and additional flavour.
  5. It thickens as it cools – add more milk if required while serving, but don’t forget to check the sugar.

3 replies to “Doodhpak

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