Doodhpak: Creamy Rice Pudding, Festive Gujarati Style!

Doodhpak is a comforting Gujarati rice pudding slow-cooked in milk, scented with cardamom and saffron, and enriched with chopped nuts. Creamy, aromatic, and mildly sweet, it’s typically served chilled at festivals and weddings.

Ingredients:

• 1/4 cup basmati rice
• 1 liter full-fat milk
• 1/2 cup sugar (or to taste)
• 1/2 tsp cardamom powder
• A pinch of saffron strands (soaked in 2 tbsp warm milk)
• 2 tbsp chopped almonds and pistachios
• 1 tbsp golden raisins
• 1 tbsp ghee (optional)

Method:

1. Wash and soak rice for 20–30 minutes. Drain well.
2. Boil milk in a heavy pan. Add soaked rice and simmer, stirring often, until rice is very soft (20–22 min).
3. Add saffron milk, sugar, cardamom powder, nuts, and raisins.
4. Simmer another 8–10 minutes till thick and creamy. Stir constantly to avoid sticking.
5. Optional: Stir in ghee for a glossy finish.
6. Serve warm or chilled, garnished with slivered nuts.

Tips:

• Stir frequently for creamy, lump-free pudding.
• Soak saffron in warm milk for deep color and aroma.
• Adjust sugar to taste; traditional doodhpak is gently sweet.