Doodh Dulari

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This rich milk based dessert has become a staple in weddings. It's best served chilled.
  • PREP TIME: 30 minutes
  • COOK TIME: 1 hour
  • SERVINGS: 5 persons
Doodh Dulari


  • 2 liter Milk
  • 1/2 cup condensed milk
  • 1 tablespoon corn flour
  • ½ cup colored vermicelli (Sawayin)
  • 1 packet strawberry jelly
  • 1 packet green jelly
  • 250 gram rabri
  • 200 gram cream
  • 1 large tin mix fruit cocktail
  • 250 gram small cham cham


  • 1. Cook milk on low heat for about 30 - 45 minutes minutes till thick. Make sure you stir every 1-2 minutes so it doesn't burn.
  • 2. Add colored vermicelli in the milk. Dissolve corn flour in a little cold milk and add it slowly.
  • 3. Stir 3-4 minutes till the mixture has thickened and the vermicelli is cooked. The vermicelli cooking time will be written on the back of the packet.
  • 4. Set aside milk and let it cool completely.
  • 5. Once the milk has cooled, add condensed milk and fruit cocktail. Stir well.
  • 6. Dissolve the jelly packet with 1 cup water and let it set till firm. Make sure you dissolve it in one cup water as it needs to be a little thicker than the regular jelly. Once the jelly has set, cut it into cube.
  • 7. Add rabri and cream to the cooled milk and stir.
  • 8. Add cubed jelly and cham cham and mix.
  • 9. Serve chilled. Top with a few pieces of reserved jelly for garnish.


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