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.
Ingredients
- 2 cups Whole milk (Originally '1 Sher' (approx 500ml). Use fresh, full-fat milk.)
- 1/2 cup Granulated sugar (Quantity estimated based on standard sweetness for this volume of milk (original text unclear).)
- 2 ounces Almonds (Originally '1 Navtank'. Blanched and slivered.)
- 1/2 teaspoon Cardamom powder (Originally 'crushed cardamom'.)
- 1/4 teaspoon Nutmeg powder (Originally 'crushed nutmeg'.)
- 1 teaspoon Rose water (Use high quality rose water.)
- 1 teaspoon Vanilla extract (Originally 'Vanilla essence'.)
- 2 large Egg whites (Beaten to stiff peaks.)
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Instructions
- 1Blanch the almonds in hot water, peel off the skins, and slice them into thin slivers.
- 2In a heavy-bottomed saucepan, combine the milk and sugar. Bring to a gentle boil over medium heat, stirring constantly to prevent scorching. Reduce heat and simmer for about 10-15 minutes until the milk thickens slightly.
- 3Add the prepared almonds, cardamom powder, nutmeg powder, rose water, and vanilla extract to the simmering milk. Stir well to combine and cook for another 2-3 minutes.
- 4While the milk is hot, beat the egg whites in a clean, dry bowl until stiff peaks form.
- 5Reduce the heat to very low. Gently fold the stiff egg whites into the hot milk mixture. Allow it to cook gently for 1-2 minutes to set the whites and create a frothy texture, ensuring the mixture does not boil vigorously. Remove from heat and serve warm or chilled.
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