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This Doodhpak recipe is a Konkani styled rice kheer or porridge, traditionally prepared using rice and milk. This is different from the traditional Gujarati Doodhpak that is much thinner in consistency.
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Ingredients:
Rice – 1/2 cup
Sago (Sabudana) – 1/4 cup
Sugar – 1 1/2 cups
Milk – 3 cups + 2 tablespoons
Cardamom Powder – 1/2 tsp
Saffron – 7 to 8 strands
Cashew nuts – 8
Raisins – 10
Ghee – 1 tsp
Method:
- Soak sago pearls in water.
- Soak saffron strands in 2 tablespoons hot milk.
- Boil 3 cups of water in a deep bottomed vessel and add rice and sago. Cook until sago turns fully transparent. Keep stirring frequently to avoid charring. If the sago pearls still not fully cooked, you may add little milk to thin the consistency to cook for a few more minutes.
- Add sugar and continue to boil.
- Boil milk in in another sauce pan.
- Pour hot milk and let it boil until it thickens little bit (It will thicken more as it cools down).
- Add cardamom powder and saffron milk.
- Fry cashew nuts and raisins in a teaspoon ghee and pour over doodhpak.
- Serve hot or chilled.
