Dudhpak Recipe - Cooking Index
Dudhpak Recipe - Cooking Index
| 1 | Milk | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 400 | Rice - washed and drained | |
| 2 tablespoons | 30ml | Ghee or butter - (to 3) |
| 1 tablespoon | 15ml | Amount sliced almonds & pistachios (small) |
| 1/2 teaspoon | 2.5ml | Ground cardamom seeds - optional |
| 1 teaspoon | 5ml | Pinch ground nutmeg powder (small) |
(A bit like rice pudding!)
Take a heavy or nonstick pan butter the base a little so as not to let the milk stick add the milk and heat slowly to boiling (make sure it doesn't boil over!). Add 1/2 a tablespoon of the ghee the rice and mix well so that they are all covered then add the rice to the boiling milk. Once the rice is cooked in the boiling milk which should take 7 minutes or so, add the sugar and stir well. Keep this mixture on the boil until it starts to thicken it should change to a darker almondy colour. Once done add almonds, pistachios and cardomam seeds. You can eat it hot or cold.
Source:
Flavors of India; Madhur Jaffrey
Average rating:
8 (2 votes)
Submit your rating:
Click a star to rate this recipe.