Doodhpak Recipe – Traditional Gujarati Sweet Dish

When it comes to authentic Gujarati sweets, nothing beats the comforting bowl of Doodhpak. This traditional Gujarati sweet dish is a close cousin of kheer, but richer, creamier, and infused with the luxurious aroma of saffron and dry fruits. A doodhpak recipe is not just about boiling milk and adding rice—it is about slow cooking, patience, and allowing the flavors to mature until every spoonful tastes divine.

In Gujarat, doodhpak is a must-have during festivals, weddings, religious offerings, or even as prasadam during pujas. Be it Diwali special doodhpak, Navratri sweet dish, or Holi special doodhpak, this dessert has always been an integral part of celebrations. Paired with puri, it becomes a complete festive meal that everyone loves.

we will learn how to make doodhpak step by step with detailed instructions, explore variations like doodhpak with jaggery, sugar-free doodhpak, or instant doodhpak with condensed milk, and also look at its nutrition facts, calories, and serving suggestions.

What is Doodhpak?

Doodhpak is a traditional Gujarati milk pudding made by slow-cooking milk until it thickens and becomes creamy. Rice or basmati rice is often added to give it body, and it is flavored with cardamom, saffron, and garnished with almonds, cashews, pistachios, and raisins.

Unlike simple kheer, Gujarati doodhpak recipe requires a longer cooking process where the milk is reduced slowly to bring out a rich, caramelized flavor. It is often offered as prasadam in temples and during auspicious occasions.

Ingredients for Authentic Doodhpak

Here is the list of ingredients needed to prepare authentic doodhpak:

• 1 liter full cream milk

• ¼ cup basmati rice (washed and soaked for 30 minutes)

• ½ cup sugar (or adjust to taste)

• 6–8 strands of saffron (soaked in 2 tbsp warm milk)

• ½ tsp cardamom powder

• 8–10 almonds (sliced)

• 8–10 cashews (chopped)

• 8–10 pistachios (sliced)

• 10–12 raisins

• 1 tbsp ghee

Optional Variations:

• Condensed milk – for instant doodhpak recipe.

• Jaggery – for healthy doodhpak without sugar.

• Dry coconut – to add a unique flavor.

Step by Step Doodhpak Recipe

Follow these step by step instructions to make Gujarati doodhpak:

Step 1: Preparing the Rice

1. Wash the basmati rice thoroughly and soak it in water for at least 30 minutes.

2. Drain the water and keep it aside.

Step 2: Boiling the Milk

1. Take 1 liter of full cream milk in a heavy-bottomed pan.

2. Boil the milk on medium flame while stirring continuously to prevent it from sticking to the base.

Step 3: Cooking Rice in Milk

1. Add the soaked rice to the boiling milk.

2. Keep the flame on low and let the rice cook in milk until it becomes soft and mushy.

3. Stir occasionally to avoid burning.

Step 4: Adding Flavor

1. Once the rice is cooked, add sugar and stir well until it dissolves completely.

2. Add the soaked saffron milk and cardamom powder.

3. Mix and allow it to cook for another 10–15 minutes until it reaches a thick and creamy consistency.

Step 5: Garnishing the Doodhpak

1. Heat ghee in a small pan and fry cashews, almonds, and raisins until golden.

2. Add them to the doodhpak and stir gently.

Your homemade doodhpak is ready to serve!

Tips for the Best Doodhpak

• Always use full cream milk for a rich and creamy doodhpak.

• Cook on low flame and keep stirring for the perfect thick and creamy consistency.

• For instant doodhpak with condensed milk, reduce the sugar quantity.

• For doodhpak with jaggery, add jaggery only after turning off the flame to prevent curdling.

• You can also add rose water or kewra water for a unique fragrance.

Variations of Doodhpak

1. Doodhpak with Jaggery – A healthy twist, perfect for winters.

2. Sugar-Free Doodhpak – Made using sugar alternatives for diabetics.

3. Instant Doodhpak with Condensed Milk – Quick preparation when you are short on time.

4. Dry Fruit Doodhpak – Rich with lots of almonds, cashews, pistachios, and raisins.

5. Festival Special Doodhpak – Made with extra saffron and served during Diwali, Navratri, or Holi.

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Serving Suggestions

• Traditionally, doodhpak is served with hot puris during weddings and festivals.

• It can also be enjoyed as a dessert after lunch or dinner.

• Garnish with extra saffron strands and chopped pistachios for a royal look.

Nutritional Facts (Approx per Serving – 1 bowl)

• Calories: 280 kcal

• Protein: 7 g

• Carbohydrates: 32 g

• Fats: 12 g

• Fiber: 1 g

• Calcium: 20% of daily requirement

This makes doodhpak not just a delicious but also a nutritious dessert, especially when enriched with dry fruits.

Cultural Importance of Doodhpak

In Gujarat, doodhpak is not just a sweet—it is a symbol of celebration and devotion. During weddings, it is served as a part of the traditional feast. In temples, it is prepared as prasadam recipe and offered to deities.

In many Gujarati households, homemade doodhpak marks the beginning of festivals like Diwali, Holi, and Navratri. Its richness makes it a royal sweet dish perfect for honoring guests.

Frequently Asked Questions (FAQs)

Q. What is the difference between doodhpak and kheer?

A. Doodhpak is thicker, creamier, and flavored with saffron, whereas kheer is lighter and more commonly made across India.

Q. Can I make doodhpak without rice?

A. Yes, some variations skip rice and use only milk and dry fruits for a richer version.

Q. Can doodhpak be made vegan?

A. Yes, replace milk with almond or soy milk, and use jaggery instead of sugar.

Q. How to store doodhpak?

A. You can refrigerate doodhpak for up to 2 days. Serve chilled or reheat slightly before eating.

Q. Can I prepare doodhpak in a pressure cooker?

A. Yes, but the authentic doodhpak recipe tastes best when cooked slowly in a heavy pan.

Interesting Facts

The doodhpak recipe is a timeless Gujarati dessert that combines the richness of milk, the fragrance of saffron, and the crunch of dry fruits. Whether you prepare authentic doodhpak with rice, instant doodhpak with condensed milk, or a healthy jaggery-based doodhpak, this sweet dish will always win hearts.

So the next time you want to prepare a festival dessert, surprise your family with homemade doodhpak—a dish that truly defines the sweetness of Gujarati culture.

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