Doodh Pak


  • 2 tablespoons basmati rice
  • 1 litre milk
  • 1 cup milk powder
  • 1 cup milk
  • 20-22 saffron strands in 2 tablespoons of hot milk
  • 6 tablespoons sugar
  • 2 tablespoons almonds
  • 2 tablespoons pistachios
  • 2 tablespoons chironji
  • ¼ teaspoon cardamom powder
  • 1 pinch nutmeg

Note– Please read the recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Wash and clean basmati rice with water and let it soak for 30 minutes.
  2. In a heavy bottom pan or a kadai add milk and bring it to a boil.
  3. Now add the soaked rice and keep stirring for couple of minutes or the rice might stick to the bottom of the pan. Now cook for 8-10 minutes or until the rice are soft and perfectly cooked.
  4. Further add the saffron milk, sugar and cook for another 4-5 minutes.
  5. In a bowl add milk powder and milk. Now mix them together until it becomes smooth.
  6. Now switch off the flame and add the milk powder mixture to the boiling milk and keep stirring it for 2 minutes or it might stick to the bottom of the pan.
  7. Once done switch on the flame and add almonds, pistachios, cardamom powder, chironji and nutmeg.
  8. Let the doodh pak simmer on medium heat for another 2-3 minutes.
  9. Doodh pak is ready. Let it cool down completely and then refrigerate it for sometime.
  10. You can have it hot or cold. I love chilled doodh pak.
  11. Serve it with puris or enjoy it just like that.

Recipe Notes

  • If you do not have milk powder then you can skip it but please note it adds a very thick and creamy texture in the doodh pak.
  • After adding rice in the milk keep stirring for few minutes else it might stick to the pan.
  • Instead of sugar you can also add sweetened milk for a thicker and more creamier texture.
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