Doodh Pak

During Shravan Maas (Month of Shravan) there are many festivals. One festival is called Randhan Chhath where food is prepared to be eaten the next day on Sitla Satem as no food is cooked on this day. People can make what they like. My family usually make Doodh Pak which is a Gujarati Style Rice Pudding - Milky with little rice compared to a traditional rice pudding or kheer recipe.

Ingredients:

2 pints of full fat milk (1.13 Litres)

2 tbsp basmati rice - 25g

80g sugar (or to taste)

1/4 tsp cardamon powder (or to taste)

1/2 tsp - 1 tsp charoli Optional - saffron and chopped almonds and pistachios

Method

In a pan add the milk and heat this on a medium heat. Stir occasionally to avoid burning the milk on the bottom of the pan. Once the milk is hot but not boiling add in the basmati rice. Wash the basmati rice before adding it into the milk. The rice can be soaked for 30 minutes before hand.

Cook the rice on a gentle simmer which can take around 25 to 30 minutes. May take quicker if the rice is pre-soaked. Stir occasionally to stop the the milk and rice from burning on the bottom of the pan. The rice will become translucent once cooked and also break apart easily in your hands.

Once the rice is cooked add in the sugar, cardamon powder and charoli. Stir and cook for a further 2 to 5 minutes to allow the sugar to completely dissolve and the charoli to soften.

During the cooking process the milk will reduce and thicken however it will still be on the runnier side compared to a traditional rice puddings or kheer. This resembles more of a creamy milk.

After the final cooking stage the Doodh Pak is ready to be served warm or allowed to cool in the fridge to be served cold. Saffron and chopped nuts can also be added at the stage when the sugar is added for a different flavour profile. This Gujarati Rice Pudding is a must try recipe.

#ricepudding #gujarati #dhoodpak