September 23, 2014 Doodh na Puffs

Dudh Na Puff (Milk froth)

Dudh Na Puff (Milk froth)

  • This delicious and nutritious drink is traditionally made in the winter.
  • Fresh  milk is used and to cool the milk, it was  put out on an open terrace or flat roof overnight.
  • In this century we use the refrigerator and USA dairy cow’s milk.
  • Best served immediately in the morning or refrigerate for later.

Serves 3-6 glasses

Recipe for Dudh na Puffs 

Recipe for Doodh na Puffs (Made in USA)
Doodh na Puffs (Made in USA)


  • 2 Cups Milk
  • 1/2 Cup Sugar
  • 1 drop Rose essence (optional)


  1. Boil milk to a full boil.
  2. Add sugar and boil for 5 minutes
  3. Cool and refrigerate overnight in covered airtight glass bowl
  4. Add Rose essence if desired
  5. Beat with egg beater or whisk till froth develops.
  6. Spoon the froth into a glass and serve immediately


Rita Jamshed Kapadia has the recipe blog established 1999, Rita has authored the cookbook “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India.

7 thoughts on “Dudh Na Puff (Milk froth)

  1. This milky drink recipe sounds like something my children would go mad for! The frothy part they would love too! Very interesting facts. A milky drink for breakfast has always got to be a good thing in my book. Thank you for sharing with #FiestaFriday


error: Content is protected !!
%d bloggers like this: