Friday, April 15, 2011



Rice - 1/2 cup
Sago (Sabudana) - 1/2 cup
Sugar - 1 1/4 cups
Milk - 1 1/2 cups
Cardamom Powder - 1/2 tsp
Saffron - 7 to 8 strands
Cashew nuts - 8
Raisins - 10
Ghee - 1 tsp


  1. Soak saffron strands in milk.
  2. Boil 5 cups of water in a deep bottomed vessel and add rice and sago.
  3. Cook until sago turns fully transparent. Keep stirring frequently to avoid charring.
  4. Add sugar and continue to boil.
  5. Now add milk and let it boil until it thickens little bit (It will thicken more as it cools down).
  6. Add cardamom powder and saffron milk.
  7. Fry cashew nuts and raisins in a tsp ghee and pour over doodhpak.
  8. Serve hot or chilled.


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