Dudhpak (Sweet Nut Milk)
A rich and creamy traditional Parsi milk dessert made by simmering pure whole milk until luscious and slightly thickened. Sweetened with fine white sugar and generously garnished with blanched almonds and roasted pistachios, this dish offers a delightful textural contrast of crunchy nuts against velvety milk. Often served chilled or warm, this elegant sweet treat is a staple for celebrations and festive gatherings.
Ingredients
- 4 cups Whole milk (Originally 'દુધ શેર ૨' (2 Seers). Converted to modern equivalent (1 Seer ≈ 2 cups).)
- 1/2 cup Granulated sugar (Originally 'ખાંડ શેર વ્યા' (1/4 Seer). Converted to modern volume (1/4 Seer ≈ 4 oz ≈ 1/2 cup).)
- 2 tablespoons Almonds (Originally 'નાપી બદામની બીજ' (peeled almond seeds). Quantity estimated.)
- 2 tablespoons Pistachios (Originally 'બજેલાં નવાં પ' (roasted fresh pistachios). Quantity estimated.)
More recipes using Milk
Parsi Spiced Milk Pudding (Dudhpak No. 2)
A unique, rice-free variation of the classic Parsi Dudhpak that resembles a spiced milk mousse or floating island dessert. This rich confection features whole milk simmered with sugar and almonds, deeply perfumed with aromatic cardamom, nutmeg, rose water, and vanilla. The distinguishing technique involves folding in stiffly beaten egg whites, which transform the heavy sweetened milk into a light, airy, and frothy treat with a delicate texture.
Easy Dudhpak (Spiced Milk Pudding)
This quick and easy version of the traditional Gujarati Dudhpak creates a rich, creamy milk pudding using wheat flour as a thickener instead of the traditional slow-cooked rice. Infused with the aromatic floral notes of rose and vanilla, and textured with crunchy almonds and warming spices like cardamom and nutmeg, it offers a delightful sensory experience. This sweet, comforting dessert is perfect served warm or chilled, often enjoyed with puffy puris or as a standalone treat.
Milk Puffs (Dudh na Puff)
This ethereal Parsi delicacy transforms simple sweetened milk into a cloud-like dessert known as Dudh na Puff. Traditionally exposed to winter dew to chill, the milk is vigorously churned to create a thick, stable foam flavored with aromatic rose water and nutmeg. The result is a light, airy treat that melts in the mouth, perfect for a refreshing finish to a heavy meal.
Mawa Dumplings in Sweetened Milk
A luxurious historical dessert featuring large, golden-fried dumplings made from fresh milk solids, served in a rich, aromatic milk sauce. This unique recipe combines the texture of fried dumplings with the creamy sweetness of 'dudhpak' (thickened milk), infused with a complex bouquet of vanilla, raspberry, rose, and nutmeg. Similar to a fusion of Gulab Jamun and Ras Malai, these tender dumplings soak up the flavorful sauce for a truly indulgent treat.
Instructions
- 1Blanch and peel the almonds, then slice them into slivers. Roast the pistachios lightly and chop them.
- 2Pour the fresh whole milk into a heavy-bottomed pan or pot. Bring it to a boil over medium heat, stirring occasionally to prevent scorching.
- 3Reduce the heat to low and let the milk simmer for about 20-30 minutes until it reduces slightly and thickens. Add the sugar and stir continuously until completely dissolved.
- 4Stir in the prepared almonds and pistachios. Simmer for another 2-3 minutes to blend the flavors. Remove from heat and serve either warm or chilled.
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Parsi Spiced Milk Pudding (Dudhpak No. 2)
A unique, rice-free variation of the classic Parsi Dudhpak that resembles a spiced milk mousse or floating island dessert. This rich confection features whole milk simmered with sugar and almonds, deeply perfumed with aromatic cardamom, nutmeg, rose water, and vanilla. The distinguishing technique involves folding in stiffly beaten egg whites, which transform the heavy sweetened milk into a light, airy, and frothy treat with a delicate texture.
Easy Dudhpak (Spiced Milk Pudding)
This quick and easy version of the traditional Gujarati Dudhpak creates a rich, creamy milk pudding using wheat flour as a thickener instead of the traditional slow-cooked rice. Infused with the aromatic floral notes of rose and vanilla, and textured with crunchy almonds and warming spices like cardamom and nutmeg, it offers a delightful sensory experience. This sweet, comforting dessert is perfect served warm or chilled, often enjoyed with puffy puris or as a standalone treat.
Coconut Milk Dudhpak (Rice Pudding)
A rich and aromatic Parsi variation of the classic rice pudding, this dessert substitutes dairy with fresh, creamy coconut milk for a naturally luscious texture. Fragrant Jirasal rice is simmered until tender in the coconut milk, then sweetened and infused with the warming notes of cardamom and nutmeg. Finished with a crunch of almonds and pistachios and a delicate splash of rosewater, it offers a sophisticated tropical twist on a traditional comfort food.
Milk Puffs (Dudh na Puff)
This ethereal Parsi delicacy transforms simple sweetened milk into a cloud-like dessert known as Dudh na Puff. Traditionally exposed to winter dew to chill, the milk is vigorously churned to create a thick, stable foam flavored with aromatic rose water and nutmeg. The result is a light, airy treat that melts in the mouth, perfect for a refreshing finish to a heavy meal.