Doodhpak
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A thick, creamy rice pudding slow-cooked in milk with saffron, cardamom and charoli nuts, eaten with puri.
Region: GujaratOccasion: Shraddh, weddings and festival mealsTime: 1 hrServes: 4Vegetarian
Ingredients
- 1 litre full-cream milk
- 2 tbsp basmati or short-grain rice, washed and soaked
- 1 tsp ghee
- ⅓ cup sugar
- A few saffron strands
- ½ tsp cardamom powder
- A pinch of nutmeg
- 1 tbsp charoli (chironji)
- 2 tbsp sliced almonds and pistachios
Method
- Drain the rice and toss it in the ghee.
- Boil the milk in a heavy pan, add the rice and simmer on low heat, stirring and scraping often.
- Cook for 40–45 minutes until the rice is soft and the milk has reduced to about half and is thick.
- Add the sugar and saffron and simmer for 5 minutes more.
- Stir in cardamom, nutmeg, charoli and nuts. Serve warm or chilled with puri.
History
Doodhpak is the Gujarati form of the rice and milk pudding found across India; it is cooked thicker and richer than most kheers.
Significance
Doodhpak and puri are traditionally served during Shraddh (Pitru Paksha), when families remember their ancestors, and at weddings.