Dudhpak or Doodhpak is an Indian sweet, originates from Gujarat. It is cooked specially during the Shraddha Paksha period as a food offering to ancestors. A kind of rice pudding made from milk, sugar, rice, saffron and nuts, accompanied by pooris. A beloved dessert that has graced tables in Gujarat for centuries, it is a comforting milk-based pudding that showcases the simple ingenuity of Gujarati cuisine.
It is made from just a few integral ingredients – rich whole milk slowly reduced down, sugar for sweetness, and rice for body. Fragrant rice grains are stirred into boiling hot milk with sugar, and simmered until the milk becomes dense and custard-like, while still retaining the signature grit of the rice.
Aromatics like cardamom, saffron, and rose or kewra water infuse the dudhpak with floral fragrance. Chopped pistachios, almonds or khus khus (oppy seeds) add texture. The result is a beautifully creamy yet grainy pudding, with hints of caramelized milk and warm spices. Dudhpak is served chilled, often with deep-fried pooris to provide an irresistible contrast of textures. Though simple, dudhpak is the essence of comfort, granting a sublime taste of rich, sweetened milk punctuated with chewy grains of rice. It’s no surprise this humble rice pudding remains a cherished ritual food for Gujaratis around the world.
Ingredients
• ¼ cup of Basmati or any Fragrant Rice
• 7-8 Threads of Saffron
• ¼ cup Milk
• ¼ cup Water
• 5-6 cups of Full Fat Milk
• ½ cup Sugar
• ¼ cup Chopped Almonds & Cashew
• 1 tbsp Poppy Seeds/Khus Khus
• 1 tbsp Charoli nuts
• 1 tbsp Ghee(opt.)
• ½ tsp Cardamom Powder
• ¼ tsp Nutmeg Powder
• 1 tbsp Rose or Kewra Water
• 1 tbsp Sliced Pistachios
• 1 tbsp Dried Rose Petals(opt.)
Method:
1. Wash, drain and soak the rice grains for 30 minutes.
2. Soak the saffron threads in 1⁄4 cup of milk and set aside.
3. Take a large deep bottomed pan, add water, and warm it slightly. Then add the milk.
4. Add the sugar, poppy seeds, charoli, soaked rice, and saffron milk. Mix well and stir continuously on medium flame until it reaches a boil.
5. Turn the flame low, add the chopped nuts and let the rice cook while stirring occasionally.
6. Continuously scrape the edges using a wooden or silicone spatula while cooking to prevent burning and help thicken the milk faster.
7. This will help build up the milk solids as the dudhpak cooks.
8. Once the rice is cooked and the milk has thickened, add the cardamom powder, nutmeg powder, and kewra water. Stir and cook for 2 more minutes.
9. Let it cool slightly. Garnish with sliced pistachios and rose petals. Serve with pooris.
Tips:
• Adding water to the pan before the milk helps prevent sticking and burning.
• Use any fragrant rice of your choice.
• Always cook on low to medium flame.
• Can be refrigerated for up to 1 week.
• You can skip ghee if you want.
• Ghee has a rich, nutty flavor that enhances the taste and mouthfeel of kheer. The fat helps coat the rice grains and gives a smooth, creamy texture, and also helps in digestion.
- ¼ cup of Basmati or any Fragrant Rice
- 7-8 Threads of Saffron
- ¼ cup Milk
- ¼ cup Water
- 5-6 cups of Full Fat Milk
- ½ cup Sugar
- ¼ cup Chopped Almonds & Cashew
- 1 tbsp Poppy Seeds/Khus Khus
- 1 tbsp Charoli nuts
- 1 tbsp Ghee(opt.)
- ½ tsp Cardamom Powder
- ¼ tsp Nutmeg Powder
- 1 tbsp Rose or Kewra Water
- 1 tbsp Sliced Pistachios
- 1 tbsp Dried Rose Petals(opt.)
- Wash, drain and soak the rice grains for 30 minutes.
- Soak the saffron threads in 1⁄4 cup of milk and set aside.
- Take a large deep bottomed pan, add water, and warm it slightly. Then add the milk.
- Add the sugar, poppy seeds, charoli, soaked rice, and saffron milk. Mix well and stir continuously on medium flame until it reaches a boil.
- Turn the flame low, add the chopped nuts and let the rice cook while stirring occasionally.
- Continuously scrape the edges using a wooden or silicone spatula while cooking to prevent burning and help thicken the milk faster.
- This will help build up the milk solids as the dudhpak cooks.
- Once the rice is cooked and the milk has thickened, add the cardamom powder, nutmeg powder, and kewra water. Stir and cook for 2 more minutes.
- Let it cool slightly. Garnish with sliced pistachios and rose petals. Serve with pooris.
Use any fragrant rice of your choice.
Always cook on low to medium flame.
Can be refrigerated for up to 1 week.
You can skip ghee if you want.
Ghee has a rich, nutty flavor that enhances the taste and mouthfeel of kheer. The fat helps coat the rice grains and gives a smooth, creamy texture, and also helps in digestion
