Ingredients with Measurements:
- 1 liter whole milk
- 1/2 cup basmati rice
- 1/2 cup sugar
- 1/4 tsp ground cardamom
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 cup raisins
Special equipment needed:
- Heavy-bottomed pot
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a heavy-bottomed pot, bring the milk to a boil over medium heat.
3. Drain the rice and add it to the boiling milk. Stir well.
4. Reduce the heat to low and let the rice cook in the milk for 30-40 minutes, stirring occasionally.
5. Add sugar and cardamom to the pot and stir well.
6. Cook for another 10-15 minutes until the sugar dissolves and the mixture thickens.
7. Turn off the heat and let the doodhpak cool down to room temperature.
8. Once cooled, add chopped almonds, pistachios, and raisins to the doodhpak and mix well.
9. Serve chilled in individual bowls.
Time:
Preparation time: 40 minutes
Cooking time: 1 hour
Temperature:
Medium heat for boiling milk, low heat for cooking rice in milk
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 280
Fat: 10g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of nuts instead of almonds and pistachios.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add saffron to the doodhpak for a more exotic flavor.
- You can add rose water to the doodhpak for a floral flavor.
- You can add grated coconut to the doodhpak for a tropical flavor.
Tips and tricks:
- Stir the doodhpak occasionally to prevent the rice from sticking to the bottom of the pot.
- Use a heavy-bottomed pot to prevent the milk from scorching.
- Soaking the rice before cooking helps it cook faster and evenly.
Storage instructions:
Store the leftover doodhpak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the doodhpak in a pot over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the doodhpak in individual bowls garnished with chopped nuts and raisins.
Garnishes:
Chopped almonds, pistachios, and raisins.
Pairings:
Cardamom doodhpak pairs well with Indian sweets like gulab jamun and rasgulla.
Suggested side dishes:
Serve cardamom doodhpak as a dessert after a traditional Indian meal.
Troubleshooting advice:
- If the doodhpak is too thick, add more milk to thin it out.
- If the doodhpak is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and 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:
Cardamom doodhpak has a creamy, sweet flavor with a hint of cardamom spice.
Serving suggestions:
Serve cardamom doodhpak as a dessert after a traditional Indian meal.
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Region: Indian