Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup basmati rice
- 1/2 cup sugar
- 1/4 cup rose water
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/4 cup raisins
- 1/4 tsp cardamom powder
- A pinch of saffron
Special equipment needed:
- Heavy-bottomed pan
- 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 pan, bring the milk to a boil.
3. Drain the soaked rice and add it to the boiling milk.
4. Cook the rice on low heat, stirring occasionally, until it becomes soft and the milk thickens.
5. Add sugar, rose water, cardamom powder, and saffron to the pan and stir well.
6. Cook for another 5-10 minutes until the sugar dissolves and the mixture thickens.
7. Turn off the heat and let the doodhpak cool down.
8. Once it cools down, add chopped pistachios, almonds, and raisins to the mixture.
9. Mix well and refrigerate for at least an hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Cook on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
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 pistachios and almonds.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add a few drops of rose syrup instead of rose water.
- You can add a few strands of saffron for a more intense flavor.
- You can add a few drops of kewra water for a different flavor.
Tips and tricks:
- Stir the doodhpak occasionally to prevent it from sticking to the bottom of the pan.
- You can adjust the amount of sugar according to your taste.
- You can add more or less nuts and dried fruits according to your preference.
Storage instructions:
Store the doodhpak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the doodhpak in a microwave or on the stove until it is warm.
Presentation ideas:
Serve the doodhpak in small bowls or cups. You can garnish it with a few rose petals or chopped nuts.
Garnishes:
- Chopped nuts
- Rose petals
- Saffron strands
Pairings:
- Indian sweets like gulab jamun or rasgulla
- Fresh fruits like mango or strawberries
Suggested side dishes:
- Naan or roti
- Samosas or pakoras
Troubleshooting advice:
- If the doodhpak is too thick, add a little 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.
- Store the doodhpak in the refrigerator to prevent spoilage.
Food history:
Doodhpak is a traditional Indian dessert that is made during festivals and special occasions. It is believed to have originated in the state of Gujarat.
Flavor profiles:
Creamy, sweet, and fragrant with a hint of rose.
Serving suggestions:
Serve the doodhpak as a dessert after a meal or as a sweet snack.
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