Doodh Pak
Desserts • India
About Doodh Pak
Gujarati milk-and-rice dessert richer than plain kheer, flavored with saffron, cardamom, and nuts. Served chilled or warm at festive meals.
How to Make Doodh Pak (Traditional & Healthy Version)
Doodh Pak is a classic Gujarati dessert that has graced Indian festive tables for centuries. Originating from the western region of India, this creamy and aromatic sweet dish is made by simmering milk (doodh) with rice, sugar, and fragrant spices like cardamom (elaichi). Its luscious texture and subtle sweetness make it a beloved treat during festivals such as Navratri, Diwali, and weddings. Doodh Pak is often served as prasad or after meals, symbolizing celebration and togetherness. What sets Doodh Pak apart is its rich yet delicate flavor profile, achieved by slow-cooking rice in milk and enhancing it with saffron (kesar) and nuts like almonds (badam) and pistachios (pista). This healthy version reduces sugar and uses low-fat milk, making it suitable for calorie-conscious eaters. The dessert is vegetarian and fits perfectly into Indian dietary preferences. Its comforting warmth and festive aroma evoke memories of family gatherings and temple offerings, making it more than just a dessert—it's an experience deeply rooted in India’s culinary heritage.
Ingredients(for 1 small katori (about 150 ml))
- 2 cups Low-fat milk (Doodh)
- 2 tablespoons Rice (Chawal, preferably basmati)
- 1.5 tablespoons Sugar (Cheeni, adjust to taste)
- 1/4 teaspoon Cardamom powder (Elaichi)
- 8-10 strands Saffron strands (Kesar)
- 4-5 Almonds (Badam, chopped)
- 4-5 Pistachios (Pista, chopped)
- 1 tablespoon Raisins (Kishmish) - optional
- 1/2 teaspoon Rose water (Gulab jal) - optional
- 1 pinch Nutmeg powder (Jaiphal) - optional
Instructions
- 1
Wash the rice thoroughly and soak it in water for 10 minutes. Drain before using.
10 minutes
Soaking rice ensures quicker cooking and a creamy texture.
- 2
In a heavy-bottomed pan (patila), bring milk to a boil. Add soaked rice and reduce heat to low.
5 minutes
Stir continuously to prevent sticking and burning.
- 3
Simmer the mixture for 15 minutes, stirring often, until rice becomes soft and milk thickens.
15 minutes
Slow cooking enhances the flavor and creaminess.
- 4
Add sugar, cardamom powder, saffron strands, and chopped nuts. Mix well and cook for another 3 minutes.
3 minutes
Add saffron after milk thickens for maximum aroma and color.
Why This Dish is Healthy
This healthy Doodh Pak recipe is ideal for calorie-conscious individuals, with only 150 calories per serving. Using low-fat milk and a reduced amount of sugar makes it lighter without compromising on taste. The inclusion of nuts provides good fats and protein, while saffron and cardamom contribute beneficial antioxidants. It’s a great choice for those seeking a guilt-free Indian dessert that fits well into vegetarian and balanced diets.
Doodh Pak provides a balanced blend of carbohydrates from rice and sugar, protein from milk, and healthy fats from nuts. Milk is a great source of calcium, vitamin D, and B12, supporting bone health and immunity. Almonds and pistachios add vitamin E, magnesium, and antioxidants. This recipe uses low-fat milk and moderate sugar to keep calories in check, making it suitable for those watching their macros. Saffron and cardamom offer digestive benefits and anti-inflammatory properties.
Pro Tips
- 💡Tip 1: Use a heavy-bottomed pan to prevent milk from burning.
- 💡Tip 2: Stir continuously while simmering for a creamy consistency.
- 💡Tip 3: Garnish just before serving to keep nuts crunchy and fresh.
Storage & Serving
Store Doodh Pak in an airtight container in the refrigerator for up to 2 days. Serve chilled or reheat gently in a patila. Avoid freezing, as the texture may change.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 22.0 g |
| Total Fat | 5.0 g |
| Fiber | 0.0 g |
