Doodh Kamal

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 2 l - fresh whole milk
  • 1/4 cup - basmati rice, washed and soaked in water
  • 1.5 tbsp - chopped almonds
  • 1.5 tbsp - chopped pistachios
  • 1/2 tsp - cardamom powder
  • 2-3 pinches - saffron
  • 1 - small piece of edible silver foil (optional)
  • few rose petals (dark red)

How to Make Doodh Kamal

  • Rinse a large heavy bottomed saucepan with cold water. Pour in the milk. Boil on high flame.
  • When the milk starts to boil, add the drained rice. Stir gradually until the boiling resumes.
  • Dissolve crushed saffron in 1 tbsp of warm milk or water.
  • Continue to boil the milk until the rice is done. Stir occasionally. Press a grain between the fingers to check.
  • Add saffron, chopped almonds, pistas and cardamom.
  • Save 1 tsp of chopped almonds and pistas for decorating.
  • The milk should be thick enough to thickly coat the back of a spoon.
  • Transfer to a decorative glass bowl.
  • Cool to room temperature. Chill in a refrigerator.
  • Before serving, carefully lay the silver foil at the centre.
  • Dot with rose petals and the saved almonds and pistas. Serve chilled.