DOODH PAK

Ingredients

• 1.5 litresfull-fat milk
• 120 ml (½ cup)evaporated milk or fresh double cream
• 45 ml (3 tbsp)rice
• 1 tspghee
• 10–12almonds
• 12–14pistachios
• ½ tspground cardamom
• 60 ml (¼ cup)ground nutmeg
• ¼ tspsaffron
• 1 tbspcharoli (chironji), optional
• 100–150 g (½–¾ cup)sugar

Instructions

1. 1

   Soak the saffron

   Take 1 tbsp of hot milk and leave the saffron to soak in it.

2. 2

   Soak the rice

   Rinse the rice, then leave it to soak in water for about 15 minutes.

3. 3

   Slice the nuts

   Cut the almonds and pistachios into thin slivers.

4. 4

   Roast the charoli

   Lightly roast the charoli.

5. 5

   Heat the milk

   Pour the milk into a non-stick pan. Bring it to the boil over a medium heat, stirring occasionally.

6. 6

   Simmer the milk

   Once the milk boils, turn the heat down and simmer for nearly 10 minutes. Stir frequently to stop it catching on the bottom of the pan.

7. 7

   Roast the rice

   Meanwhile, drain all the water from the rice. Heat the ghee in a small pan and roast the rice in it for 2–3 minutes.

8. 8

   Cook with rice

   Add the roasted rice and evaporated milk or cream to the simmering milk. Simmer for a further 15–20 minutes, stirring frequently.

9. 9

   Add the sugar

   Stir in the sugar and simmer for 5 minutes. The milk should have thickened slightly by this point.

10. 10

    Add spices and nuts

    Add the cardamom, nutmeg, saffron, charoli, almonds and pistachios, then mix well.

11. 11

    Serve or chill

    Serve immediately, or put the pudding in the fridge to cool.

12. 12

    Serve with puris

    Serve with hot puris.

What is doodh pak?

Doodh pak is a Gujarati milk-based sweet, gently cooked with rice until creamy and flavoured with spices and nuts. It is often served as part of a meal with puri and savoury dishes such as sabji and kadhi.

This version combines full-fat milk with evaporated milk or double cream for richness, while rice gives the pudding body. Saffron, cardamom and nutmeg bring its characteristic fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 535 calories, 15g protein, 73g carbs, 23g fat.

Milk, evaporated milk or cream and nuts provide much of the fat and protein, while rice and sugar supply most of the carbohydrates. For a more balanced meal, serve a modest bowl after a savoury plate with vegetables and a protein-rich dish.

The milk and rice

Milk: Use full-fat milk for a rich, rounded base. A wide non-stick pan gives you room to stir as the milk reduces.

Rice: Soaking and draining the rice first helps it cook evenly. Briefly roasting it in ghee adds a gentle toasted note before it goes into the milk.

Keep the milk moving

At the boil: Keep the pan over a medium heat and stir now and then as the milk comes to a boil. Once it boils, lower the heat for the first simmer.

During simmering: Stir frequently, especially along the bottom of the pan, where milk can catch. A steady, gentle simmer gives the rice time to soften as the milk thickens.

Watch the texture

Rice stage: After the rice and evaporated milk or cream go in, simmer for 15–20 minutes, stirring frequently. The rice should be tender and the mixture should look thicker than plain milk.

Finish: The recipe calls for a further 5 minutes of simmering after the sugar is added; the milk should be slightly thick by then. It will also thicken as it cools, so serve it warm or chilled to preference.

Choose the creamy addition

Evaporated milk: This adds concentrated milky flavour without the same richness as double cream. It suits a pudding where the milk remains the main flavour.

Double cream: This makes the result richer and more luxurious. Use one or the other, as listed, and stir it in with the roasted rice.

Finish with spice and nuts

Saffron: Soak it in hot milk before adding it so the strands can release their colour and aroma into the pudding.

Nuts and charoli: Thin slivers of almonds and pistachios distribute easily through each serving. Charoli is optional; lightly roasting it before adding is the method's suggested preparation.

How to serve it

Doodh pak can be served straight away or chilled in the fridge. Its creamy, sweet character is traditionally paired with hot puris and can sit alongside a meal of sabji, kadhi, gota and rice.

For a simpler dessert serving, offer it on its own so the milk, spices and nuts take centre stage.

Recipe notes & tips

• Use a non-stick pan and stir often to help prevent the milk from catching.
• Keep the heat gentle once the milk has come to the boil.
• Drain the soaked rice thoroughly before roasting it in ghee.
• Soak the saffron in hot milk while preparing the other ingredients.
• Slice the almonds and pistachios thinly so they are easy to spoon up.
• Choose evaporated milk for a less rich result than double cream.

Variations

• Evaporated milk: Use it instead of double cream for a less rich finish.
• Double cream: Choose it instead of evaporated milk for a richer pudding.
• Skip the charoli: Leave it out if you do not have it; it is optional.
• Adjust the sweetness: Use an amount within the stated 100–150 g range.
• Serve chilled: Refrigerate the finished pudding before serving.
• Serve warm: Offer it soon after cooking, alongside hot puris.

Common mistakes to avoid

• Milk catching: Stir frequently during simmering, scraping across the bottom of the pan.
• Heat too high: Lower the heat after the milk boils so it simmers gently.
• Water left on the rice: Drain it fully before roasting it in ghee.
• Rice still firm: Give it the full 15–20 minutes of simmering in the milk.
• Saffron added dry: Soak it in 1 tbsp of hot milk before adding it.
• Skipping the final simmer: Cook for 5 minutes after adding sugar so the milk can thicken slightly.

How to store

Refrigerate cooled leftovers in a covered container and eat within 2–3 days. Reheat gently in a pan, stirring; add a little milk if it has become too thick.

Frequently asked questions