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.
Ingredients
- 2 tablespoons Wheat flour (Originally '1 1/4 tolas'. Used as a thickener.)
- 1 1/2 tablespoons Water (Originally '1 1/2 dessertspoons'. Used to make a slurry.)
- 2 cups Whole milk (Originally '1 seer'. In Bombay weights of the era, 1 seer ≈ 1 lb ≈ 2 cups.)
- 3 tablespoons Sugar (Originally '3 heaping small spoons'. Adjusted to tablespoons for sweetness.)
- 1/2 teaspoon Vanilla extract (Originally '30 drops'.)
- 5 drops Rose extract (Originally '5 drops rose essence'.)
- 2 tablespoons Almonds (Originally '2 tolas'. Blanched, peeled, and crushed.)
- 1/4 teaspoon Cardamom powder (Quantity estimated (originally listed without specific amount).)
- 1/8 teaspoon Nutmeg powder (Quantity estimated (originally listed without specific amount).)
Instructions
- 1In a small cup, combine the wheat flour and water. Mix gradually and thoroughly with a spoon until a smooth paste forms, ensuring there are absolutely no lumps.
- 2Pour the fresh milk into a heavy-bottomed saucepan (originally a tinned vessel) and place it on the stove. Bring to a boil. Once it boils, add the sugar and let it come to a boil again.
- 3If the flour paste has settled, stir it again to mix. Pour the paste slowly into the boiling milk in a thin stream while stirring constantly and quickly to incorporate it. Continue to cook and stir until the mixture thickens to the consistency of Dudhpak (a creamy pudding texture).
- 4Immediately remove the pan from the heat once thickened. Stir in the vanilla extract and rose extract. Add the crushed almonds, cardamom powder, and nutmeg powder. Mix well and serve warm or chilled.