A single spoonful of this sweet, creamy dessert will take you miles down memory lane, back to your carefree childhood days. The doodh pithi was a popular sweet treat during the pre-independence period. It was common for mothers to cook large amounts of the milk-based dish to feed their extended families where the children alone could easily outnumber an entire football team.

Over time, the dish was improved with the addition of flavours like cardamom and almonds but even today, the essence of it remains the tiny handmade flour balls, which are then cooked in a thickened doodh/milk mixture. Some might point out that the doodh pithi is a sweet variant of dhal pitha, a famous Mauritian main course where dough shapes are cut and soaked in a thick gravy of dhal and spices. Both provide comforting meal options in this dreary winter season along with a pinch of nostalgia.



1 cup all purpose flour

5-6 tbs cold water

1/4 cup sago pearls

1/3 cup caster sugar

4 cups full cream milk

5 cardamom pods

1/4 cup desiccated coconut

2 tbs raisins, soaked

2 tbs almond flakes

1 tsp vanilla extract


  • Sift flour in a mixing bowl. Gradually add cold water and combine to form a loose, shaggy dough.

  • Pinch pea-sized portions of dough and roll them between fingers to form small oval-shaped balls.

  • Keep the shaped balls on a lightly floured or greaseproof surface to prevent them from sticking together.

  • In a large saucepan, bring milk to the boil over low heat until it is reduced to 2/3 of its original volume.

  • Remove cardamom seeds from pods, crush lightly and add to milk along with sugar. Stir to combine.

  • Slowly add the flour balls and sago pearls taking care to prevent the hot liquid mixture from splashing.

  • Simmer for about 15 minutes before adding raisins, almond flakes, desiccated coconut and vanilla extract.

  • Cook for 5 more minutes until mixture thickens. Spoon into bowls and top with extra coconut. Serves 6.

Sweet & Creamy ‘Doodh Pithi’