Doodh Pak is a favourite in Gujarati homes. It is a luxurious dessert made from almond milk / puree that is cooked in saffron scented milk. It tastes excellent when served with fresh tropical fruits like Mango, Papaya, kiwis etc. I got the recipe from a cook book by Mridula Baljekar.
| INGREDIENTS | |
| Almonds (soaked) | 150 g |
| Milk (Full Cream) | 1 ltr |
| Saffron | A large pinch |
| Oil (for brushing) | Few drops |
| Pistachio Nut | 2 tbsp |
| Sugar | 1/2 cup |
| Cardamom Powder | 1 tsp |
| Fresh Fruits (optional) | As required |
METHOD
- Soak almonds for an hour and then blend it along with 3/4 cup of milk until it forms a fine puree. Set aside.
- Soak saffron in hot milk and set aside.
- Brush a heavy bottom pan with a little oil. Put the remaining milk in the pan and bring it to boil.
- Add the pureed almonds and cook until the mixture begins to bubble, stirring often. add the saffron, pista nuts and sugar.
- Continue to cook, stirring regularly to prevent sticking, for about 30 – 40 minutes or until the mixture thickens.
- Stir in the cardamom, remove from the heat and leave to cool.
- Pour into the serving dishes and chill the dessert for at least 2 hours. Top with fruits and pista nuts, then serve.
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