Allergens in Doodhpak: milk, tree nuts.
Ingredients
Quantities for 6.
- 1.5 litres, full-fat Milkfull-fat only; skimmed milk will not thicken
- 60g, rinsed and soaked 30 minutes Basmati Rice
- 120g Sugar
- 6 pods, seeds ground Cardamom
- a generous pinch, soaked in 2 tbsp warm milk Saffron
- 2 tbsp, slivered Almonds
- 1 tbsp, slivered Pistachiosoptional
- 1 tsp, to grease the pan Gheeoptional
- a scraping Nutmegoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the rice 30 minutes, then drain and crush it lightly between your palms so a few grains break. The broken starch is what thickens doodhpak.
- Rub the base of the heavy pan with ghee before the milk goes in. It is the simplest insurance against catching.
- Steep the saffron in warm milk for at least 10 minutes so it gives up its colour.
Method
- Grease a heavy-bottomed pan with the ghee and bring the milk to a boil over medium heat, stirring so it does not catch.
- Add the drained rice and lower the heat to a bare simmer.
- Cook uncovered for 40-45 minutes, stirring every 4-5 minutes and scraping the base and sides each time.Scrape the sides back in as the milk skins. Those scrapings are what give doodhpak its grainy richness.
- When the milk has reduced by about a third and coats the back of a spoon, the rice should be completely soft and starting to break.
- Add the sugar and stir 5 minutes. The mixture will loosen noticeably before it thickens again.Sugar always goes in after the rice is soft. Added early, the grains stay firm no matter how long you cook.
- Stir in the saffron milk and the ground cardamom and simmer 5 minutes more.
- Add the slivered almonds and cook a final 3 minutes. It should be pourable but leave a clear trail behind the spoon.Stop while it still looks slightly loose. Doodhpak thickens a great deal as it cools.
- Take off the heat, grate over a scraping of nutmeg and scatter the pistachios.
- Cool to room temperature, then chill at least 3 hours. Serve cold with hot puri.
Storage
Keeps 3 days refrigerated in a covered container. It sets firm when cold; loosen with 2-3 tbsp of cold milk and stir well before serving rather than reheating.
Nutrition Low estimate
One serving of Doodhpak (296 g) is about 321 calories, or 109 calories per 100 g.
Medium protein: 10 g a serving, 13% of the calories
| Per serving296 g | Per 100 g | |
|---|---|---|
| Calories | 321 kcal | 109 kcal |
| Protein | 10.4 g | 4 g |
| Carbohydrate | 42.1 g | 14 g |
| of which sugars | 33.4 g | 11 g |
| Fibre | 1.0 g | 0 g |
| Fat | 12.9 g | 4 g |
| of which saturated | 5.7 g | 2 g |
| of which unsaturated | 6.0 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.