Doodh Pak Recipe


  • 1 litre Milk
  • 1 tsp Saffron
  • 250 gms Sugar
  • cup Almonds
  • 1 tbsp Kismish
  • 1 tbsp Pistachios
  • 1 tsp Cardamom powder


  1. Soak the almonds in warm water for couple of hours. Remove the skin and grind to a fine paste.
  2. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
  3. Boil the milk in, stirring constantly.
  4. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
  5. Add the saffron, sugar, kishmish and pistachios. Cook on a low flame till thick.<>/li>
  6. Sprinkle cardamom powder and serve.

Tip: Adding a cupful of grated carrot or beetroot to the coconut while making burfi will give you "natural" colouring and nutritional benefits.

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