Thursday, September 25, 2008

Rice And Sago Kheer / Dudhpak

Dudhpak is a very easy to make dessert. I just adore the saffron flavor and the dry fruits in dudhpak. It can be made with a combination of rice and sabudana (sago) or just rice. Basmati rice imparts a great flavor to the dudhpak, however you can also use ordinary rice. Here is the recipe:

1/2 cup basmati rice (if sabudana is not available use 1 cup rice)
1/2 cup sabudana (soaked for around 3-4 hours)
2 pinches of keshar or saffron
1 tablespoon powdered cardamom
2 tablespoon ghee or clarified butter
1/2 cup chopped nuts(cashewnut, non-salted almonds, dried raisins)
1 cup sugar or as per taste
4 cups of whole milk

Boil the milk and let it reduce on slow flame for 15 minutes. Ensure that you sit it occasionally to avoid sticking to the bottom of the pan. Keep the milk aside to cool it down to room temperature. Take 2 tablespoons of this hot milk and add keshar to it and keep it aside. Chop the nuts into desired sized pieces and fry them in 2 tablespoon ghee or clarified butter. Wash the basmati rice. Boil around 3 cups of water add the rice to it. Cook the rice till it is 3/4 done and drain the remaining water. The rice grains should not stick to each other and it should not be overcooked. Spread the rice on a plate to cool it. Meanwhile boil 2 cups of water and add the sabudana to it. Cook for around 4-5 minutes and drain the water. Mix the sabudana, rice, sugar, cardamom, milk with saffron and dry fruits. Stir it gently to fold in the rest of the ingredients with sabudana and rice. Now add the cooled milk and stir well. Keep the dudhpak in the refrigerator for at least 3-4 hours before serving.

If you want to serve the dudhpak hot, use the same procedure above, but add hot milk to the rice and sabudana mixture and serve immediately.

Preparation time: 40 minutes
Serves: 5-6