Doodh( milk) Pak

This is a rice and milk combo which is prepared almost all over the world, with some variations. It is a delicious dessert, served chill. It is rice cooked in creamy milk. Unlike in rice kheer, where he proportion of rice is more, in this rice is less. This recipe is the Gujarati way of cooking rice in milk.

Ingredients 

1 liter full fat milk

2 tbsp basmati rice - soaked for 10 minutes

1 tsp ghee

6 tbsp sugar

1 bowl milk powder - approx. ¾ cup

2 tbsp pistachio

2 tbsp almonds

1 tbsp charoli/ chironji

½ tsp cardamom powder

½ tsp nutmeg powder

 

 

Preparations

 

In a pan, add 1 liter milk. Take out 1 bowl of milk from it and bring it to boil.

Then take 2 tbsp soaked rice in a bowl. Add 1 tsp ghee and mix well.

Now add rice to boiling milk and keep the flame on medium flame and cook till rice become soft.

Meanwhile in a pan, add 1 bowl of milk, sugar and 1 bowl of milk powder. Mix well till milk powder is completely dissolved.

Now place a pan on gas and stir continuously on low flame till sugar is completely dissolved. Do not melt the sugar on high flame.

Then on another side, look at milk-rice mixture, if the rice is properly cooked then add the mixture into the milk powder mixture.

Stir continuously on medium flame, also scrap the sides of the pan.

In 6-7 minutes doodh pak start to thicken, then add chopped dry fruits and charoli. Mix well and boil for 2 minutes.

Doodh pak mixture become thick and creamy.

Now switch off gas and add cardamom powder and nutmeg powder. Mix well.

Cool down

Notes

 

The proportion of rice should be less in doodh pak.

 

Milk powder gives instant creaminess and thickness to doodh pak.

 

In cold milk dissolve milk powder completely. Do not add milk powder to hot milk. 

When rice is completely cooked then add them to the milk powder mixture.

 

Stir continuously and simmer doodh pak on medium flame.

 

After adding dry fruits simmer doodh pak for 2 minutes.

 

Doodh pak tastes great when it is served chilled.

 

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