Milky almond dessert


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Doodh Pak is a luxurious dessert made from almond purée that is cooked in milk flavoured with golden saffron and fragrant cardamom. A favourite in Gujarati homes, it is eaten on its own, but is also excellent when served topped with a combination of tropical fruits such as papayas, mangoes or kiwis.


  • 150 g/5 oz blanched almonds
  • 900 ml/1 ½ pints/3 ¾ cups full-fat (whole) milk
  • a large pinch of saffron threads, pounded
  • 15 ml/1 tbsp hot milk, for soaking
  • sunflower oil, for brushing
  • 25 g/1 oz raw pistachio nuts, lightly crushed
  • 75 g/3 oz/scant /2 cup sugar
  • 5 ml/1 tsp ground cardamom
  • fresh fruit and/or toasted flaked (sliced) almonds, to serve


  1. Put the almonds in a heatproof bowl, cover with boiling water and soak for 20 minutes. Drain, then place in a blender.

  2. Add 175ml/6fl oz/¾ cup of the milk to the almonds. Blend until it forms a fine purée.

  3. Put the saffron in a small bowl with the hot milk and set aside.

  4. Brush a non-stick pan with a little oil. Put the remaining milk in the pan and bring it to simmering point over a low heat.

  5. Add the peed almonds and cook until the mixture begins to bubble, stirring often. Add the saffron, pistachio nuts and sugar.

  6. Continue to cook, stirring regularly to prevent sticking, for 20–25 minutes, until the mixture thickens.

  7. Stir in the cardamom, remove from the heat and leave to cool.

  8. Pour into the serving dishes and chill the dessert for at least 2 hours. Top with fruits and/or garnish with toasted flaked almonds, then serve.

Per portion Energy 521kcal/2168kJ; Protein 17g; Carbohydrate 33g, of which sugars 32g; Fat 36g, of which saturates 8g; Cholesterol 32mg; Calcium 371mg; Fibre 4.8g; Sodium 141mg.