Traditionally enjoyed with puris, Doodh Pak is a traditional Indian dessert that combines the richness of milk, the sweetness of sugar, and the delightful textures of sabudana (tapioca pearls) and vermicelli. This recipe is a comforting treat, perfect for festive occasions or as a warm dessert on a cozy evening. Creamy, aromatic, and rich, this festive dessert is often prepared during special occasions, weddings, and pujas, served warm or chilled with puris for a royal...
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Ingredients
sabudana (tapioca pearls)1/4cup
ghee1tbsp
vermicelli1/2cup
cloves2clove
water1/4cup
full cream milk500mL
crushed green cardamom2
few strands of saffron
mix dry fruits of your choice
sugar1/2cup
Nutrition (per serving)
Calories
262.3kcal (13.11%)
Protein
4.8g (9.6%)
Carbs
33.1g (12.05%)
Sugars
15.6g (31.26%)
Healthy Fat
3.5g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Easy Doodh Pak Recipe
- Step 1
Soak the sabudana (tapioca pearls) overnight in water.
- Step 2
Heat ghee in a pan and fry the mixed dry fruits of your choice. Once done, set them aside.
- Step 3
In the same pan, fry the vermicelli until it turns golden brown. Set it aside as well.
- Step 4
In the remaining ghee, add cloves, soaked sabudana, 1/4 cup water, saffron strands, and roasted vermicelli to the pan. Mix well.
- Step 5
Pour in the full cream milk and add the crushed green cardamom. Bring the mixture to a boil on medium to low flame. This will take around 10-15 minutes. Cook the milk on low flame, stirring continuously to avoid burning and to get that authentic thick consistency.
- Step 6
Add sugar to taste and the roasted dry fruits. Add sugar only after the milk reduces to the desired thickness, otherwise the milk may curdle. Stir well, cover, and cook for another 5 minutes.
- Step 7
Turn off the flame and let the Doodh Pak rest for some time. Serve warm for the best taste.
Nutrition (per serving)
Nutrition (per serving)
Calories
262.3kcal (13.11%)
Protein
4.8g (9.6%)
Carbs
33.1g (12.05%)
Sugars
15.6g (31.26%)
Healthy Fat
3.5g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Always use full-cream/full-fat milk for a creamy and rich texture.
Add sugar only after the milk reduces to the desired thickness, otherwise the milk may curdle.
Doodh Pak should be creamier than kheer but not too thick; it thickens further on cooling.
FAQS
Can I use low-fat milk instead of full cream milk?
Yes, you can use low-fat milk, but the dessert will be less creamy compared to using full cream milk.
Can I skip the vermicelli?
Yes, you can skip the vermicelli, but it adds a unique texture to the dish. You can increase the quantity of sabudana as an alternative.
Can I make this dessert vegan?
Yes, you can substitute full cream milk with almond milk or coconut milk and use vegan ghee or oil.
How long can I store Doodh Pak?
You can store Doodh Pak in the refrigerator for up to 1 day . Reheat it gently before serving.
Can I add other spices to this recipe?
Yes, you can add a pinch of nutmeg or cinnamon for additional flavor, but traditionally, cardamom is used.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia