Doodh Dulari Recipe (Shadiyon Wali, Asad Pakwan Style)
Doodh dulari is the chilled milk dessert you find at almost every Karachi wedding: a light custard loaded with fruit cocktail, colourful vermicelli, mithai, rabri and nuts. This is the shadiyon wali (wedding-style) version from Asad Pakwan Center in North Nazimabad, made in a 5 litre batch. Below you get the exact video quantities and a 1 litre version for home.
Serves: 8 (1 litre milk) | Cook: 20 min | Chill: at least 2 hours
Difficulty: Easy | Best for: weddings, dawats, Eid
Taste: sweet, creamy and fruity, served very cold
Watch the Doodh Dulari Video
The full video plays inside the recipe card below. To jump straight to one step, open it on YouTube:
What Makes Shadiyon Wali Doodh Dulari Different
A thin custard, not a pudding. The milk is thickened only lightly with doodh dulari powder or corn flour, so it stays pourable and creamy once cold.
Everything goes in after chilling. The cream, fruit, mithai, vermicelli and rabri are added only when the custard is cold. That keeps the fruit fresh and the vermicelli colourful.
Mithai and rabri. Home versions often stop at fruit and vermicelli. The wedding version adds pieces of mithai and rabri, which make it richer and more festive.
Ingredient Notes and Substitutions
- Milk: use full-fat milk. Low-fat milk gives a thin, watery dessert.
- Doodh dulari powder: a ready custard-style powder sold in Pakistan. Corn flour is the easy swap, as the video mentions. Custard powder also works and adds a yellow colour.
- Mithai: any soft sweets work, such as cham cham or barfi. Cut them into small pieces.
- Colourful vermicelli: boil it for a few minutes, then drain and rinse in cold water so it does not stick.
- Rabri: buy it from a sweet shop, or skip it and add 2 extra tbsp cream per litre.
Doodh Dulari Ingredients for 1 Litre and 5 Litres
| Ingredient | 1 litre milkserves 8 (home) | 5 litres milkserves about 40 (video) |
|---|---|---|
| Custard | ||
| Full-fat milk | 1 litre | 5 litres (5 kg) |
| Sugar | 200 g (1 cup) | 1 kg |
| Doodh dulari powder | 3–4 tbsp cornflour* | 1 large pack |
| Hot milk to mix the powder | ⅓ cup | 1½ cups |
| Mix-ins, after chilling | ||
| Fresh cream | 100 g | 500 g |
| Fruit cocktail, drained | 200 g | 1 kg |
| Mithai (sweets), in pieces | 100–200 g | 500 g–1 kg |
| Colourful vermicelli, boiled | about 50 g | 2 packs |
| Rabri | 100 g | 500 g |
| Almonds and pistachios | 50 g | 250 g |
| Chocolate chips | 2 tbsp | to finish |
The 5 litre column is exactly what the video uses. We scaled it down for 1 litre. *Doodh dulari powder packs vary in size; the video says corn flour works too. For 1 litre, 3–4 tbsp cornflour gives a soft, spoonable custard.
Step-by-Step: How Doodh Dulari Is Made
1. Boil the milk
Bring the milk to a boil in a large, heavy pot, then turn the flame low. Add the sugar and cook on low for 5 minutes, stirring.
2. Add the powder mixed in hot milk
Mix the doodh dulari powder or corn flour into a little hot milk until smooth. Pour it into the pot while stirring all the time, and cook until it thickens lightly. Then turn off the flame.
3. Cool it down fast
Set the pot in a tub of cold water and keep stirring now and then. In the video, ice goes into the water after about 1½ hours. At home, once it is at room temperature, cover it and chill it in the fridge.
4. Whisk in the cream
When the custard is cold, add the cream and whisk until smooth.
5. Add fruit, mithai and vermicelli
Stir in the drained fruit cocktail and the mithai pieces, then the boiled colourful vermicelli.
6. Add rabri and finish with nuts
Mix in the rabri. Scatter almonds, pistachios and chocolate chips on top and serve very cold.
The Complete Doodh Dulari Recipe
Shadiyon Wali Doodh Dulari
Ingredients
Method
- Bring the milk to a boil, then lower the flame. Add the sugar and cook on low for 5 minutes.
- Mix the doodh dulari powder or cornflour into the hot milk until smooth. Pour into the pot while stirring and cook until lightly thick.
- Turn off the flame. Cool the pot in a tub of cold water, then chill in the fridge for at least 2 hours.
- Whisk the cream into the cold custard.
- Stir in the fruit cocktail, mithai, vermicelli and rabri.
- Top with almonds, pistachios and chocolate chips and serve very cold.
Video
Notes
Doodh Dulari Problems and How to Fix Them
- Lumps in the custard: the powder was added straight to the pot. Always mix it in a little hot milk first and stir while pouring.
- Too thick once cold: whisk in a little cold milk until it is spoonable again.
- Too thin: it thickens as it chills. If it is still thin after chilling, cook it again with another spoon of corn flour slurry.
- Vermicelli colour runs: add it only when the custard is fully cold, and serve the same day.
Serving and Storing Doodh Dulari
Serve it very cold in bowls or glasses. It keeps for 2 days in the fridge, covered. For events, make the custard a day ahead and add the fruit, vermicelli, rabri and nuts a few hours before serving.
Doodh Dulari FAQs
What is doodh dulari?
A chilled Pakistani milk dessert: lightly thickened sweet milk mixed with cream, fruit cocktail, colourful vermicelli and nuts. Wedding versions also add mithai and rabri.
Can I use corn flour instead of doodh dulari powder?
Yes. The video says corn flour works. Use 3 to 4 tbsp per litre of milk.
How long does doodh dulari need to chill?
At least 2 hours in the fridge. It tastes best very cold.
How much sugar goes into 5 litres of milk?
The video uses 1 kg sugar for 5 litres, which is 200 g per litre.
Can I make doodh dulari a day ahead?
Yes. Make the custard the day before and add the mix-ins on the day you serve it.
More Recipes from Asad Pakwan Center
- Karachi Raseeli Beef Biryani: 2 kg rice and 3 kg beef from Asad Pakwan.
- Asad Pakwan Chicken Pulao: a masaledar 2 kg chicken pulao.
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