Saturday, December 20, 2008

DoodhPaak ~ Traditional Rice Kheer

Making sweets was never my cup of tea. I have cooked a lot of dishes but desserts were something I feared to make until recently that is. Whenever we had some Pooja at home it was usually Fruits or dry fruits that I offered! This Diwali I had teamed up with my friend Smitha here and we did cook up a lot of dishes together. They were a big hit with our families. Since then I decided to give a try and learn all the traditional dishes :) 
I am usually biased towards Coconut milk + Jaggery based sweets than Sugar based milk sweets. But I do have exception! Doodhpak being one of them. This is one of amma's signature dishes. It is simple to make and the end result is awesome. I prefer eating this cold rather than hot!
Here is what's needed:
1/2 Cup Basmathi rice
2 cups Milk
1.5 cup Water
1 cup Sugar
A fistful of Sabudana
8-10 chopped Cashews
8-10 Almonds peeled and chopped(Soaked in water prev night)
1/2 tsp Cardamom powder
a generous pinch of Saffron
10 dry grapes soaked in water for atleast an hour
Procedure:
1) Wash rice well. In a pot, Add water and 1/2 cup of milk. Bring it to a good boil and add washed rice + cashews + almonds. While the rice is cooking, bring rest of the milk to a good boil and keep aside.
2) When the rice is half done. Add washed sabudana. If the water is not suffecient add more water. Cook till done (sabudana turns transaprent when completely cooked). Keep stirring in between to avoid it form sticking to the bottom.
3) Add sugar and mix well. Let it come to a rolling boil. Keep stirring at regular intervals.
4) Add boiled milk and dry gapes. After a boil, crush saffron lightly between your fingers and add it. One more boil and switch if off. Add cardamom powder mix well.
Serve warm or cold.
P.S: If you feel that it is too dry just add some milk and give it one boil. You can even add 1-2  cloves. It gives a nice aroma to the sweet.

I am sending this over to Lubna of Yummy Food, Who is hosting the FIC White Event, An event started by Harini of Tongueticklers and hosted at Yummy food this month. Thank you Lubna and Harini for this wonderful event.



16 comments:

srikars kitchen said...

wow.. looks delicious & nice click..

Navita said...

Love ur kheer...yummy! Never added sabudana n rice together...will try !:)

Red Chillies said...

hey Uj, I am like you too as I prefer coocnut+jaggery and no sugar. Loved the idea of adding sabdana as it gives thickness to the payas.
I have seen that just adding rice takes a long while to plump up unlike sabudana.

Sunshinemom said...

This is something I really miss! Kheer looks divine, Uj!

Divya Kudua said...

Doodh pak is something which I absolutely love..never tried making it myself..I love the thick texture of your doodhpaak and I would love to have that bowl for myself!!

lankythoughts said...

Yeah.. as I said on chat the other day, my friend's mom add macaroni or cavatappi. Changes the texture(for the lack of a better word), by adding a chewy feeling.

Mahimaa's kitchen said...

that looks so yum yum....

Gita's Kitchen said...

The dish looks very inviting, adding cloves is a good twist to the traditional dessert :)

Curry Leaf said...

Perfect entry.I prefer cocomilk+jaggery sweets tgh-like you

anudivya said...

Looks very nice Uj, we make something similar too.

Suma Rajesh said...

my fav dessert...looks perfect

RAKS KITCHEN said...

That looks so tempting Uj....Thanks for posting the recipe!

SriLekha said...

wow! looks tempting and am drooling over it!

sowmya said...

looks delicious!!!

DEESHA said...

wow .. thatz a lovely dish .. I love this too, but adding sabudana along with basmati is new to me .. looks nice

Purnima said...

Uj, I m drooling at ur godshya bowl..very rich in texture! Thks for sharing your recipe! :D Season's Greetings n a Happy NEW YEAR to you!