Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 cup rice, soaked in water for 30 minutes
- 1/4 tsp saffron (kesar) strands
- 1/4 tsp cardamom (elaichi) powder
- 1 tbsp chopped nuts (almonds, pistachios, cashews)
Special equipment needed:
- Heavy-bottomed pot
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. In a heavy-bottomed pot, bring the milk to a boil over medium heat.
2. Add the soaked rice and stir well. Reduce the heat to low and let the rice cook in the milk for 30-40 minutes, stirring occasionally.
3. Once the rice is cooked and the milk has thickened, add sugar and stir well until it dissolves completely.
4. Add saffron strands and cardamom powder and stir well.
5. Turn off the heat and let the doodhpak cool down for 5-10 minutes.
6. Garnish with chopped nuts and serve warm or chilled in individual bowls.
Time:
Preparation time: 5 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for boiling milk, low heat for cooking rice in milk
Serving size:
4-6 servings
Nutritional information:
Calories: 250 per serving
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- You can use brown sugar or jaggery instead of white sugar.
- You can use any type of nuts or skip them altogether.
Variations:
- You can add rose water or kewra water for a different flavor.
- You can add grated coconut or mango puree for a fruity twist.
Tips and tricks:
- Use a heavy-bottomed pot to prevent the milk from burning.
- Stir the milk frequently to prevent it from sticking to the bottom of the pot.
- Soak the rice in water for at least 30 minutes to ensure even cooking.
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 microwave or on the stovetop until warm.
Presentation ideas:
Serve the doodhpak in individual bowls and garnish with chopped nuts and saffron strands.
Garnishes:
Chopped nuts and saffron strands
Pairings:
Kesar doodhpak pairs well with poori, paratha, or any Indian bread.
Suggested side dishes:
Serve with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If the milk is too thick, add a little more milk to thin it out.
- If the rice is not cooked, add a little more milk and cook for a few more minutes.
Food safety advice:
- Make sure to use fresh milk and store it properly in the refrigerator.
- Wash your hands and utensils thoroughly before cooking.
Food history:
Doodhpak is a traditional Indian dessert that has been enjoyed for centuries.
Flavor profiles:
Kesar doodhpak has a creamy, sweet, and aromatic flavor with hints of saffron and cardamom.
Serving suggestions:
Serve warm or chilled in individual bowls.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Sweet, Creamy, Nutty, Saffron, Saffron-Flavored