Guyanese Doodhpitty (Roti Porridge)

Guyanese Doodhpitty (Roti Porridge)

Guyanese Doodhpitty, presents a delightful blend of roti and milk, enriched with sweet and creamy goodness. The soft dough pieces gently simmer in spiced milk, creating a wonderfully comforting snack or dessert.

Course Dessert

Cuisine Guyanese

Keyword guyanese diidhpitty recipe, guyanese doodhpitty, how to make guyanese doodhpitty, milk and roti, roti and milk, roti porridge, roti porridge recipe, what is doodhpitty

Prep Time 40

Cook Time 5

Servings

Calories 308kcal

Equipment

Saucepan

Ingredients

2 Oil rotis see notes for roti recipe
2 cups milk
1 cinnamon stick
5 whole cloves
¼ cup brown sugar I prefer Demerara sugar

With Dough

1 Cup All purpose flour
1/4 teaspoon baking powder
Pinch of salt
1 tablespoon butter or ghee
1/2 cup warm water
1/2 teaspoon ground cinnamon to garnish

Instructions

Tear or cut the rotis into 1 inch pieces and set aside.
Add milk, spices and sugar to a saucepan on medium heat and bring to a boil. Boil for about 5 minutes to infuse the milk with the spices. Keep an eye on the milk or it may boil over.
Add the pieces of roti you set aside earlier to the milk, then reduce the heat to low, cover and let simmer until roti pieces become tender and the milk thickens (about 5 minutes). Your doodhpitty is ready when the roti is a soft but not completely mushy.

With Dough

Add flour, baking powder and salt to a small mixing bowl and mix together well. Then rub in the butter into the flour mixture. Next add the water and knead into a small dough ball. Allow the dough to rest for 20 minutes.
Roll the dough out into a flat disk and cut into 1 by ½ inch strips and set aside. Add the milk, spices and sugar to a saucepan on medium heat and bring to a boil. Boil for about 5 minutes to infuse the milk with the spices.
Then add the dough pieces you set aside earlier and reduce the heat to low, cover and let simmer until dough pieces are fully cooked (about 10 minutes). Stir occasionally to prevent sticking or burning.
Serve hot with a dusting of ground cinnamon over top.

Notes

This is a quick recipe if you have leftover roti, but may take up to an hour if you need to make the roti first, so try the dough version as an alternative.
Use this roti recipe for the main ingredient in this dish.
You can use ground spices for this recipe if you like. Swap the whole spices for 1 teaspoon ground cinnamon and ¼ teaspoon ground clove. You can also add some about ½ teaspoon of grated nutmeg and 1 teaspoon of vanilla extract if you like. I kept this recipe pretty simple because this is how my mother made it.

Nutrition