Dudhpak
Dudhpak, from above
VegGujarat

Dudhpak

Rice cooked in slowly reduced milk with saffron, nutmeg and nuts. Gujarat's thicker, richer kheer.

75 minTime
10 gProtein each
mildSpice
Dudhpak puri1 chapter · 1 min read

Make it your way

Grandma's wayReduced milk, rice, saffron and nutmeg.
The original
283kcalsame
10 gproteinsame
1 gfibresame
75minutessame

Classic dudhpak.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Milk7½ cups, full cream
Rice3 tbsp, soaked 30 minutes
Sugar⅔ cup
Almonds1½ tbsp, slivered
Pistachios1½ tbsp, slivered
Saffrona big pinch
Cardamom½ tsp
Nutmega pinch, grated

Method

3 steps
  1. 1Boil the milk in a heavy pan and simmer 20 minutes, scraping the sides.
  2. 2Add the drained rice and simmer until soft and the milk is reduced by half.
  3. 3Add sugar, saffron, nuts and simmer 5 minutes more. Finish with cardamom and nutmeg.
Serve it like this

Serve warm or chilled in a katori with saffron strands and nuts on top, with hot puris alongside.

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Make it a meal

What goes with Dudhpak: a bread or rice, a side, something to drink and something sweet.

Bread or rice Puri30 min
With a main Gujarati dal40 min
With a main Undhiyu90 min
A little snack Rava dhokla30 min
A little snack Handvo70 min
To drink Masala chaas10 min
To drink Kokum sharbat25 min
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