Gujarat Doodh Pak Saffron Milk Rice Pudding

Method

1. 1

   Bring milk to a boil: Pour 1.5 litres full-fat milk into a wide, heavy pot. Bring to a full boil.

2. 2

   Add washed rice: Add the drained rice. Stir.

3. 3

   Cook on medium heat stirring constantly: Cook on medium heat for 45 to 55 minutes, stirring every 2 to 3 minutes. The milk reduces dramatically — it will go from 1.5 litres to approximately 400 to 500 ml. The rice cooks completely and partially dissolves, thickening the milk further.

4. 4

   Scrape sides regularly: Every 10 minutes, scrape the milk solids from the sides back into the pot — these add body.

5. 5

   The doodh pak is ready when: The mixture is very thick, a wooden spoon dragged through it leaves a track that stays open briefly. It should be significantly thicker than kheer.

6. 6

   Add sugar: Add sugar. Stir until dissolved.

7. 7

   Add saffron milk: Add the saffron-steeped milk. The doodh pak turns a deep golden.

8. 8

   Add nuts, cardamom and nutmeg: Add pistachio, almonds, cardamom and nutmeg.

9. 9

   Add rose water if using.

10. 10

    Serve: Serve in small bowls — the doodh pak is far denser than kheer and a small amount is filling. Serve warm or chilled.

11. 11

    Note: Doodh Pak (doodh = milk, pak = concentrated/cooked thick preparation in Gujarati) is the Gujarati equivalent of what Kerala calls Palpayasam — a very thoroughly reduced milk preparation. The Gujarati version is the standard dessert at Jain family functions and at Gujarati weddings where the sweet course is the most important part of the meal. The density that distinguishes doodh pak from regular kheer — it should set slightly when cooled in a bowl, not remain completely liquid — is achieved by the extended reduction time.