Doodhpak / Milk and Rice Pudding

There are variety of payasu made on auspicious occasions and festivals by the GSB/Konkani community. Few to name are Shevayin payasu, Rawe payasu, Gharayi, Madgane, Doodhpak, etc. I have already posted the recipe for Shevayin payasu and Rawe Payasu. Today I have got you the recipe for Doodhpak. 

Doodhpak literally means milk sweet syrup. It is basically a delicious and aromatic concoction made by slowly simmering the milk with rice, sugar and cardamom powder to form a creamy rich treat packed with all dairy goodness. Few years back when I got an opportunity to make this sweet dish for a festival celebration here, one of my friend passed on this recipe to me. 


6 tbsp Basmati rice
1 cup water
8 cups milk, divided
1 cup sugar
1/2 tsp cardamom powder
1 tsp ghee
Fistful of raisins 
Fistful of broken cashews


Wash the rice clean and soak it in enough water for 30 mins. Then put it in pressure cooker vessel, add 1 cup milk + 1 cup water and cook it for 3 whistles. Meanwhile, roast raisins and cashews in 1 tsp ghee and keep it aside.

Heat remaining 7 cups milk in a thick bottomed vessel and bring it to a boil. Continue cooking stirring at intervals. When the milk is reduced to half, add cooked rice and continue cooking for 10 mins on low flame. Next add 1 cup sugar and cook until it dissolves. Add cardamom powder, roasted raisins and cashews. Mix it well. Serve it hot, warm or chilled garnished with roasted raisins and cashews.

I prefer this dish without saffron. You may opt to add saffron soaked in warm milk to this dish.

Happy Cooking!


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