Doodh Paak by Tarla Dalal

Doodh Paak by Tarla Dalal

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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.

  

Recipe Description for Doodh Paak ( Gujarati Recipe)

Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

5 cups full-fat milk
a few saffron (kesar) strands strands
1 tbsp warm milk
1 tbsp long grained rice (basmati)
1 tbsp ghee
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder

For The Garnish
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers

Method
  1. Combine the saffron and 1 tbsp of warm milk in a small bowl and keep aside.
  2. Wash the rice and drain well. Add the ghee, mix well and keep aside.
  3. 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.
  4. 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.
  5. 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.
  6. Cool slightly and refrigerate for at least ½ hour.
  7. Serve chilled garnished with almond and pistachio slivers.

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