Easy Doodhpak Recipe - Quick Rice Pudding with Jeera Rice

 

Doodh Pak

My Kitchen Secret for the Ultimate Doodh Pak:

Few Indian sweets evoke the same sense of warmth and festive celebration as Doodhpak. This creamy, saffron rice pudding is an absolute must for special occasions. I still remember the first time I attempted this dish. I was a newlywed, eager to impress my husband. I used a regular rice, and while the result was edible, it lacked that signature aromatic depth and velvety texture that makes authentic Doodhpak so irresistible.

That's when he let in on the secret: Jeera Rice also known as Jeeraga Samba Rice or Gandhari Rice. The small, fragrant grains melt into the milk, releasing a distinct, nutty aroma that elevates this dessert from a simple kheer to the magnificent Doodh pak. My husband taught me why the temple dudhpak is so rich because of the Jeera Rice. Over the years, I've perfected a quick dudhpak in pressure cooker technique that dramatically cuts down on cook time without sacrificing flavor. This Easy doodhpak recipe is the version I now rely on for all my family gatherings, and it's the one I'm excited to share with you.
In this guide, I'll show you exactly how to make doodhpak the easy way, focusing on the high quality ingredients and key techniques that make all the difference. Get ready to experience one of the best traditional Indian sweets you'll ever make!

The Recipe focuses on speed and flavor, yielding a rich, deeply satisfying Indian Sweet.

Ingredients:

Serves - 5

1. Full cream milk - 1 litre (using full fat milk is crucial for a thick, creamy texture)
2. Jeera Rice - ½ cup
3. Water - 1 cup
4. Sugar - ½ to ¾ cup
5. Saffron - 2 pinch (kesar)
6. Cardamom - 10 to 15 pods
7. Nutmeg - 2 small pieces
8. Cloves - 3 to 6
9. Ghee - 2 tbsp
10. Cashew - 10 to 15
11. Dried grapes - 10 to 15
12. Almonds - 10

Method:

• Prepare the Rice (The Quick Method):
• Rinse the ½ cup of jeera rice 2-3 times until the water runs clear. This removes excess starch, which helps the grains separate beautifully later.
• Add the rinsed rice and 1 cup of water to a pressure cooker. The ratio of ½ cup rice to 1 cup water is perfect for a soft, mushy grain ideal for pudding.
• Cook on high flame for 1 whistle, then reduce the flame to low and cook for 1 more whistle (a total of 2 whistles). Turn off the heat and allow the pressure to release naturally. The rice should be very soft and completely cooked.
  Traditional Method Note: If you prefer the traditional, slower method, you can skip the pressure cooker. Add 1 cup of water to the milk and bring it to a boil in a thick-bottomed vessel, then add the rinsed rice and cook on low heat until the rice is completely soft (about 30-45 minutes), stirring often.
• Boil and Thicken the Milk:
• Pour the 1 litre of full cream milk into a heavy, thick-bottomed vessel. This type of pan is essential to prevent the scorching and ensure even heat distribution. Bring the milk to a full boil over medium high heat.
• Once boiling, reduce the heat to low. Allow the milk to simmer, stirring frequently. If you notice a thick layer of cream forming on top, you can either skim it off (as suggested in the video) or stir it back into the  milk to make the dudhpak even richer. You want the milk to reduce slightly, intensifying its flavor and thickness.
• Take 2 pinches of Saffron (Kesar) strands and add them to a small amount of hot milk from the vessel. Mix well and let it steep for a moment, then add the bright saffron milk into the main pot. This helps the color and flavor infuse better.
• Combine and Infuse the Flavors:
• Once the milk has reduced slightly, add the cooked rice from the pressure cooker and stir well to break up the grains and incorporate them into the milk.
• Add the cardamom powder, fresh nutmeg powder, and the whole cloves.
  Expert Tip: The nutmeg is incredibly potent, so use it sparingly. It provides that unique, nutty undertone that defines authentic Dudhpak.
• Continue to boil the mixture on a low flame for about 5 minutes, stirring occasionally. The doodhpak will continue to thicken as the rice releases its starch into the milk. By the end of this step, the milk should be reduced to about ¾ of its original volume, and the pudding should have a noticeably richer, thicker consistency.
• Sweeten and Garnish:
• After simmering for 15 minutes, add ½ cup of sugar. Taste and add up to ¾ cup if you prefer to sweeter dessert. Crucially, never add sugar before the rice is completely cooked, as sugar can stiffen the starch and prevent the rice from softening fully.
• Boil for another 5 minutes after adding the sugar until it is fully dissolved.
• In a separate small pan, heat 2 tablespoons of ghee. Add the cashews and fry them until they just begin to turn golden brown.
• Immediately add the raisins. The raisins will quickly puff up, this is your sign that they are ready. Add sliced almonds, mix it and turn off the flame immediately to prevent the nuts and raisins from burning.
• Pour the entire ghee nut tempering over the dudhpak. Stir gently to combine.
• Chill and Serve:
• Allow the doodhpak to cool down to room temperature. It will thicken considerably as it cools.
• Transfer the dudhpak to the refrigerator and chill for at least an hour. Dudhpak is best served chilled, the flavors meld and deepen and the texture becomes wonderfully creamy.

Tips:

• Using the jeera rice (or basmati or vermicelli as a substitute) is non-negotiable for authentic flavor. Regular long grain rice won't offer the same aromatic complexity.
• The combination of cardamom, nutmeg, clove is the signature Doodh pak flavor.
• The initial recipe calls for ½ cup of sugar, but many prefer the traditional level of sweetness, which is closer to ¾ cup. Always taste before adding the maximum amount.

If you enjoyed this recipe, do check out more Konkani dishes on our YouTube channel Amchi Vasari 

Share your food pictures on Instagram and facebook. Tag us @amchivasari or use #amchivasari.

Thanks for being part of the Amchi Vasari community!