| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Gujarat |
| Serving temperature | cold |
| Main ingredients | Milk, Rice and Nuts |
| Variations | Basundi |
Doodhpak is an Indian sweet, a kind of rice pudding made from milk, sugar, rice, saffron and nuts, accompanied by pooris. [1] The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped dry fruits/nuts. [2] Doodhpak originated in Gujarat. [3]
See also
References
- ^ Mehta, Jeroo (2008). 101 Parsi Recipes. Popular Prakashan. p. 132. ISBN 8179913678.
- ^ Aruna Thaker, Arlene Barton (2012). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. p. 18. ISBN 1405173580.
- ^ "Now, desi chefs cater to satiate NRGs". The Times of India. 21 September 2002. Archived from the original on 30 May 2013. Retrieved 3 April 2012.
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |
| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Gujarat |
| Serving temperature | cold |
| Main ingredients | Milk, Rice and Nuts |
| Variations | Basundi |
Doodhpak is an Indian sweet, a kind of rice pudding made from milk, sugar, rice, saffron and nuts, accompanied by pooris. [1] The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped dry fruits/nuts. [2] Doodhpak originated in Gujarat. [3]
See also
References
- ^ Mehta, Jeroo (2008). 101 Parsi Recipes. Popular Prakashan. p. 132. ISBN 8179913678.
- ^ Aruna Thaker, Arlene Barton (2012). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. p. 18. ISBN 1405173580.
- ^ "Now, desi chefs cater to satiate NRGs". The Times of India. 21 September 2002. Archived from the original on 30 May 2013. Retrieved 3 April 2012.
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