Doodh Paak ( Gujarati Recipe)


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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.


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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!

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 ltr milk
a few saffron (kesar) strands
1 tbsp rice (chawal)
1 tbsp ghee
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder

For The Garnish
a few almonds (badam) and pistachio slivers

Method
  1. Dissolve the saffron in 1 tbsp of warm milk and keep aside.
  2. Wash the rice, drain and add the ghee and mix well. Keep aside.
  3. Bring the remaining milk to a boil in a broad bottom non-stick pan and simmer for approximately 15 minutes, while stirring occasionally.
  4. Add the rice, mix well and simmer for approximately 25 minutes, while stirring occasionally.
  5. 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.
  6. Serve warm garnished with almond and pistachio slivers.
2 reviews received for Doodh Paak ( Gujarati Recipe)
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Neha MJune 17, 2011

Rice and milk combination goes very well for this dessert. It is delicious creamy and dry fruit mixed sweet. Must try!!!
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed June 17, 2011by Neha M

Rice and milk combination goes very well for this dessert. It is delicious creamy and dry fruit mixed sweet. Must try!!!

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1 of 1 members found this review helpful
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Reviewed November 19, 2012by shreya_the foodie

My daughter is on her third helping of this milk based dessert flavored with saffron and cardamom.

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