Ingredients with Measurements:
- 1 cup basmati rice
- 4 cups whole milk
- 1 cup coconut milk
- 1 cup sugar
- 1/2 cup shredded coconut
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp saffron strands
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, heat the whole milk and coconut milk over medium heat. Stir occasionally to prevent the milk from scorching.
3. Drain the soaked rice and add it to the pot of milk. Stir well and bring the mixture to a boil.
4. Reduce the heat to low and let the rice cook for 30-40 minutes, stirring occasionally.
5. Add the sugar, shredded coconut, cardamom powder, nutmeg powder, and saffron strands to the pot. Stir well and let the mixture simmer for another 10-15 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or food processor, blend the mixture until it becomes smooth and creamy.
8. Return the mixture to the pot and heat it over low heat for another 10-15 minutes.
9. Add the chopped almonds and pistachios to the pot and stir well.
10. Remove the pot from the heat and let it cool to room temperature.
Time:
Preparation time: 40 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 425
Total fat: 17g
Saturated fat: 11g
Cholesterol: 23mg
Sodium: 81mg
Total carbohydrates: 64g
Dietary fiber: 2g
Sugar: 45g
Protein: 8g
Substitutions for ingredients:
- You can use jasmine rice instead of basmati rice.
- If you don't have coconut milk, you can use more whole milk instead.
- You can use any type of nuts you prefer, such as cashews or walnuts.
Variations:
- You can add raisins or dried cranberries to the mixture for added sweetness.
- For a vegan version, you can use almond milk instead of whole milk and omit the saffron.
Tips and tricks:
- Make sure to stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- If the mixture becomes too thick, you can add more milk to thin it out.
- For a creamier texture, you can blend the mixture for longer.
Storage instructions:
Store the coconut doodhpak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the coconut doodhpak, heat it in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the coconut doodhpak in individual bowls or glasses. Garnish with chopped nuts and saffron strands.
Garnishes:
Chopped nuts, saffron strands
Pairings:
Serve the coconut doodhpak with Indian sweets such as gulab jamun or rasgulla.
Suggested side dishes:
Serve the coconut doodhpak as a dessert after a meal of Indian curry and rice.
Troubleshooting advice:
- If the mixture becomes too thick, you can add more milk to thin it out.
- If the mixture becomes too thin, you can let it simmer for longer to thicken it up.
Food safety advice:
Make sure to store the coconut doodhpak in the refrigerator and consume it within 3 days.
Food history:
Doodhpak is a traditional Indian dessert made with milk and rice. Coconut doodhpak is a variation of this dessert that adds coconut milk and shredded coconut for added flavor.
Flavor profiles:
Creamy, sweet, nutty, and aromatic
Serving suggestions:
Serve the coconut doodhpak as a dessert after a meal of Indian curry and rice.
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Region: Indian