Doodh Paak ( Gujarati Recipe)
by Tarla Dalal
Added to 225 cookbooks
This recipe has been viewed 109488 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!
- Combine the saffron and 1 tbsp of warm milk in a small bowl and keep aside.
- Wash the rice and drain well. Add the ghee, mix well and keep aside.
- Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
- Add the rice-ghee mixture, mix well and cook on a slow flame approximately 15 minutes, while stirring and scraping the sides of the pan occasionally.
- Add the sugar, saffron-milk mixture and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the sugar dissolve completely, while stirring occasionally.
- Cool slightly and refrigerate for at least ½ hour.
- Serve chilled garnished with almond and pistachio slivers.
Nutrient values per serving
|Vitamin A||435.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.3 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||2.5 mg|
|Folic Acid||14.4 mcg|
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