Ingredients with Measurements:
- 2 ripe mangoes, peeled and chopped
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 cup rice, soaked in water for 30 minutes
- 1/4 teaspoon cardamom powder
- 1 tablespoon chopped nuts (almonds, pistachios, cashews)
- 1 tablespoon raisins
Special equipment needed:
- None
Step-by-step instructions:
1. In a heavy-bottomed pan, bring the milk to a boil over medium heat.
2. Drain the soaked rice and add it to the boiling milk. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
3. Reduce the heat to low and let the milk and rice simmer for 30-40 minutes, or until the rice is cooked and the milk has thickened.
4. Add the chopped mangoes and sugar to the pan and stir well. Cook for another 5-10 minutes, or until the mangoes are soft and the sugar has dissolved.
5. Add the cardamom powder, chopped nuts, and raisins to the pan and stir well.
6. Turn off the heat and let the doodhpak cool to room temperature.
7. Once cooled, transfer the doodhpak to a serving dish and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 50-60 minutes
Temperature:
- Medium heat for boiling milk
- Low heat for simmering milk and rice
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 45g
- Protein: 8g
Substitutions for ingredients:
- Basmati rice can be substituted for regular white rice.
- Brown sugar or honey can be substituted for white sugar.
- Any variety of nuts can be used, or omitted altogether.
Variations:
- Use other fruits such as strawberries or peaches instead of mangoes.
- Add saffron strands to the milk for a more aromatic flavor.
- Use coconut milk instead of regular milk for a dairy-free version.
Tips and tricks:
- Stir the milk and rice occasionally to prevent sticking.
- Add the mangoes and sugar towards the end of the cooking process to prevent them from breaking down too much.
- Adjust the sugar to taste depending on the sweetness of the mangoes.
Storage instructions:
- Store leftover doodhpak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the doodhpak in a microwave-safe dish for 1-2 minutes, stirring occasionally.
Presentation ideas:
- Serve the doodhpak in individual bowls or glasses.
- Garnish with additional chopped nuts and a sprinkle of cardamom powder.
Pairings:
- Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Suggested side dishes:
- Naan or other Indian breads
- Samosas or other Indian appetizers
Troubleshooting advice:
- If the milk and rice mixture is too thick, add a splash of milk to thin it out.
- If the doodhpak is too sweet, add a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Make sure to use ripe mangoes to avoid any bitterness.
- Keep the doodhpak refrigerated until ready to serve.
Food history:
- Doodhpak is a traditional Indian dessert made with milk, rice, and sugar. It is often served during festivals and special occasions.
Flavor profiles:
- Creamy, sweet, and aromatic with a hint of cardamom.
Serving suggestions:
- Serve chilled for a refreshing dessert.
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Region: Indian