Dudh Pak
Veg
A thick, slow-cooked rice pudding made by simmering short-grain rice in full-fat milk for hours until reduced to a creamy, fragrant dessert flavoured with saffron, cardamom, and a hint of rosewater, topped with crushed pistachios and almonds. The Kutchi and Gujarati dudh pak is richer and more concentrated than standard kheer, its milk reduced to less than half its original volume.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Best for
Dessert
Lunch
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 1 liter | full-fat milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 10-12 | saffron strands |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped cashews |
| 1 tablespoon | raisins |
| 1 tablespoon | ghee |
Instructions
- 1 Wash the basmati rice thoroughly and soak it in water for 30 minutes.
- 2 In a heavy-bottomed pan, bring the milk to a boil, then reduce the heat to low.
- 3 Drain the soaked rice and add it to the boiling milk, stirring occasionally.
- 4 Cook the rice in the milk on low heat, stirring frequently to prevent sticking, until the rice is soft and the milk has reduced by half.
- 5 Add sugar and stir well until it dissolves completely.
- 6 Add cardamom powder and saffron strands, stirring to mix evenly.
- 7 In a small pan, heat ghee and lightly fry the almonds, cashews, and raisins until golden brown.
- 8 Add the fried nuts and raisins to the dudh pak and mix well.
- 9 Cook for another 5 minutes, then remove from heat.
- 10 Serve warm or chilled as desired.
Tips
For a richer flavor, use a mix of whole milk and cream. Adjust sugar according to taste.