Doodh Paak ( Gujarati Recipe)
by Tarla Dalal
Added to 210 cookbooks
This recipe has been viewed 71142 times
Doodh paak is a semi-thick mithai, brimful with the goodness of milk. The milk is simmered for a while; then the rice is added and simmered till cooked. As the rice is cooked completely in the milk, it imbibes a luxurious flavour and aroma. The cardamom and saffron added towards the end complete the royal feel of this dish!
- Dissolve the saffron in 1 tbsp of warm milk and keep aside.
- Wash the rice, drain and add the ghee and mix well. Keep aside.
- Bring the remaining milk to a boil in a broad bottom non-stick pan and simmer for approximately 15 minutes, while stirring occasionally.
- Add the rice, mix well and simmer for approximately 25 minutes, while stirring occasionally.
- Add the sugar, cardamom powder and saffron-milk mixture, mix well and cook on a medium flame for 15 minutes or till the sugar is completely dissolved.
- Serve warm garnished with almond and pistachio slivers.
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