🍚 Doodhpak Recipe – Traditional Gujarati Sweet for Festivals

Doodhpak is a rich, creamy, and aromatic Indian rice pudding made by slow-cooking basmati rice in full-fat milk, flavored with cardamom, saffron, and dry fruits. It’s a popular Gujarati dessert recipe often served during special occasions like Diwali, Janmashtami, weddings, and festive feasts.

Unlike regular kheer recipe, Doodhpak is cooked longer for a creamier texture and is traditionally served with puri for a royal treat. This authentic Gujarati sweet dish is a symbol of hospitality and celebration.

🛒 Ingredients for Doodhpak (Serves 6–8)

Main Ingredients

• Full-fat milk – 1.5 liters

• Basmati rice – ¼ cup

• Sugar – ¾ cup (adjust to taste)

• Saffron strands – 8–10 (soaked in 2 tbsp warm milk)

• Cardamom powder – ½ tsp

Garnish & Flavor

• Chopped almonds – 2 tbsp

• Chopped cashews – 2 tbsp

• Chopped pistachios – 2 tbsp

• Raisins – 1 tbsp

• Rose water – ½ tsp (optional)

🍳 Step-by-Step Preparation – Doodhpak Recipe

Step 1 – Soak the Rice

1. Wash basmati rice thoroughly.

2. Soak in water for 20–30 minutes.

Step 2 – Boil the Milk

1. In a heavy-bottomed pan, bring full-fat milk to a boil.

2. Reduce the flame to low and let it simmer. Stir occasionally to prevent sticking.

Step 3 – Cook the Rice in Milk

1. Drain the soaked rice and add it to the simmering milk.

2. Stir continuously to ensure the rice cooks evenly without sticking.

3. Cook on low flame until the rice turns soft.

Step 4 – Add Flavor & Sweetness

1. Add saffron milk and cardamom powder.

2. Mix well for a rich aroma and golden hue.

3. Add sugar and stir until fully dissolved.

Step 5 – Add Dry Fruits

1. Add almonds, cashews, pistachios, and raisins.

2. Stir well and cook for another 5–7 minutes until the doodhpak thickens slightly.

Step 6 – Final Touch & Serve

1. Turn off the flame and add rose water if using.

2. Serve warm or refrigerate for 1–2 hours for a chilled version.

3. Traditionally paired with puri for festive meals.

🍛 Serving Suggestions

• Serve warm with puris for a traditional Gujarati festive meal.

• Chilled doodhpak makes a refreshing summer dessert.

• Garnish with extra saffron and nuts for a royal presentation.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Perfect Doodhpak

• Always use full-fat milk for a rich, creamy texture.

• Stir regularly to prevent milk from sticking and burning.

• Adjust sugar depending on personal preference.

• For extra richness, add khoya (mawa) during cooking.

• Doodhpak thickens after cooling, so stop cooking when it’s slightly runny.

🌟 Why You’ll Love This Doodhpak Recipe

• Authentic Gujarati taste with saffron and cardamom flavors.

• Perfect for festivals and wedding feasts.

• Easy to make at home with simple ingredients.

• Versatile serving options – warm in winter, chilled in summer.

📍 Location & Origin

• Cuisine: Indian – Gujarati

• Region: Gujarat, Western India

• Best Served During: Festivals, religious occasions, wedding feasts

• Serving Style: Usually served warm or chilled with puri

History & Background:
Doodhpak has its roots in Gujarat’s royal kitchens, where milk-based sweets were a sign of luxury. The combination of slow-simmered milk with basmati rice, saffron, and dry fruits created a rich festival dessert that became a staple in Gujarati celebrations.

Interesting Facts :-
This Doodhpak Recipe is a celebration of Gujarat’s rich culinary heritage. The slow-cooked milk, fragrant saffron, and crunchy dry fruits make it a royal Indian dessert that will win hearts at any gathering. Whether you serve it during Janmashtami, Diwali, or weddings, this sweet dish will always be a showstopper.

Thanks for visiting Allrecipesss.com — we hope our recipes inspire your next delicious creation!