Doodh Pak

April 4th, 2010

Rice pudding from Gujarat

The vast land area and the differences in climate in the State of Gujarat have contributed to the different variety of food and cuisine. Gujarat is one of the few states in India where many different and flavorful vegetarian dishes can be found. Gujarat cuisine has a number of desserts which are different from the desserts of other states, but since rice is more or less the staple food of India, each state has it’s own method of preparing rice pudding. “Doodh Pak” is rice pudding from Gujarat. I got this recipe in course of my travels to Porbandar and Bhavnagar in Gujarat.

4 Cups Whole Milk

1 Cup Basmati Rice Available at Indian or Thai groceries.

11/2 Cup Sugar

¼ Tsp. Saffron strands soaked in two tablespoons of hot milk

1 Cup Mixed nuts, almonds, cashews and pistachios slivered, soaked in hot water for about half hour and drained.

¼ Tsp. Ground Cardamom

Boil the milk in a pot and add the rice after washing it. The rice should simmer in the milk for about 45 minutes and when it gets soft add the sugar and the nuts. Let the whole dish simmer some more and add the saffron and the cardamom powder. After the liquid gets thicker and has the consistency of tapioca pudding it is done and can be served hot or cold or even at room temperature.

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