Ingredients with Measurements:
- 1 liter whole milk
- 1/2 cup almond powder
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
Special Equipment Needed:
- Heavy-bottomed pan
- Wooden spoon
- Serving bowls
Step-by-Step Instructions:
1. In a heavy-bottomed pan, bring the milk to a boil over medium heat.
2. Reduce the heat to low and let the milk simmer for 10-15 minutes, stirring occasionally.
3. Add the almond powder and sugar to the milk and stir well until the sugar dissolves.
4. Add the cardamom powder and chopped almonds to the milk and stir well.
5. Let the milk simmer for another 10-15 minutes, stirring occasionally, until it thickens and reduces to half its original volume.
6. Turn off the heat and let the doodhpak cool down to room temperature.
7. Once cooled, transfer the doodhpak to serving bowls and garnish with chopped pistachios.
- Time:
Preparation time: 5 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for boiling milk
- Low heat for simmering milk
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 300 per serving
- Fat: 12g
- Carbohydrates: 40g
- Protein: 10g
Substitutions for ingredients:
- Almond powder can be substituted with cashew powder or pistachio powder.
- Sugar can be substituted with jaggery or honey.
Variations:
- Add saffron strands to the milk for a richer flavor.
- Use coconut milk instead of whole milk for a vegan version of the recipe.
Tips and Tricks:
- Stir the milk occasionally to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent the milk from burning.
- Adjust the amount of sugar according to your taste preference.
Storage Instructions:
- Store the doodhpak in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the doodhpak in a pan over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the doodhpak in small earthen pots for an authentic touch.
- Garnish with rose petals or edible gold leaf for a festive look.
Garnishes:
- Chopped pistachios
- Chopped almonds
- Rose petals
- Edible gold leaf
Pairings:
- Serve with warm gulab jamun or rasgulla for a classic Indian dessert combination.
Suggested Side Dishes:
- None
Troubleshooting Advice:
- If the milk curdles, strain it through a cheesecloth and continue with the recipe.
- If the doodhpak is too thick, add a little more milk to thin it out.
Food Safety Advice:
- Make sure to use fresh milk and almonds for this recipe.
- Store the doodhpak in the refrigerator to prevent spoilage.
Food History:
- Doodhpak is a traditional Indian dessert that has been enjoyed for centuries.
Flavor Profiles:
- Creamy
- Nutty
- Sweet
- Spiced
Serving Suggestions:
- Serve the doodhpak chilled or at room temperature.
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Region: Indian