Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup basmati rice, soaked for 30 minutes
- 1/2 cup sugar
- 1/4 cup pistachios, chopped
- 1/4 tsp cardamom powder
- 1 tbsp rose water
Special equipment needed:
- Heavy-bottomed pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. In a heavy-bottomed pot, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pot.
2. Drain the soaked rice and add it to the boiling milk. Reduce the heat to low and let the rice cook in the milk for 30-40 minutes, or until the rice is soft and the milk has thickened.
3. Add sugar, chopped pistachios, and cardamom powder to the pot. Stir well and let it cook for another 10-15 minutes.
4. Remove the pot from heat and let it cool for a few minutes.
5. Using a blender or food processor, blend the mixture until it becomes smooth and creamy.
6. Add rose water to the mixture and stir well.
7. Pour the mixture into serving bowls and garnish with chopped pistachios.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat for boiling milk, low heat for cooking rice and milk mixture
Serving size:
4-6 servings
Nutritional information:
Calories: 300 per serving
Fat: 10g
Carbohydrates: 45g
Protein: 8g
Substitutions for ingredients:
- Almonds or cashews can be used instead of pistachios.
- Jasmine rice can be used instead of basmati rice.
Variations:
- Saffron can be added to the mixture for a richer flavor.
- Coconut milk can be used instead of regular milk for a vegan version.
Tips and tricks:
- Stir the milk occasionally to prevent it from sticking to the bottom of the pot.
- Soak the rice for at least 30 minutes to ensure it cooks evenly.
- Use a heavy-bottomed pot to prevent the milk from scorching.
Storage instructions:
Refrigerate the leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the doodhpak in a pot over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the doodhpak in decorative bowls or glasses.
Garnishes:
Chopped pistachios, saffron strands, or rose petals can be used as garnishes.
Pairings:
Serve the doodhpak with Indian sweets like gulab jamun or rasgulla.
Suggested side dishes:
Naan bread or papadum can be served as a side dish.
Troubleshooting advice:
- If the milk is too thin, let it cook for a few more minutes to thicken.
- If the mixture is too thick, add a little more milk to thin it out.
Food safety advice:
- Use pasteurized milk to prevent foodborne illnesses.
- Refrigerate the leftovers promptly to prevent bacterial growth.
Food history:
Doodhpak is a traditional Indian dessert that is often served during festivals and special occasions.
Flavor profiles:
Creamy, sweet, and nutty.
Serving suggestions:
Serve the doodhpak chilled or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian