Doodh Soda Recipe

Name: Doodh Soda
Prep time: 2 h 5 min
Total time: 2 h 5 min
Cuisine: Pakistani
Ingredients: 3 cups Milk, full-fat, chilled very cold; 3 cups Lemon-lime soda (clear fizzy drink), clear lemon-lime soda, chilled; 2 tbsp Sugar, adjust to taste; 1 cup Ice

دودھ سوڈا بنانے کا طریقہ

Lahore's fizzy iftar favourite: ice-cold milk topped up with lemon-lime soda, poured slowly so it froths without curdling, with a little sugar if you like.

Prep

5 min

Cook

0 min

Marinate / soak

2 hr

Serves

Difficulty

Easy

Spice

Mild

Doodh soda sounds strange to outsiders but is a Ramadan ritual in Lahore, where stalls pour it by the jug at iftar. Very cold milk and a clear lemon-lime soda are mixed roughly half and half, and the fizz turns it into a light, foamy drink. Everything must be chilled so the milk does not split.

Ingredients

4 servings

For 4 servings

Cups & chamachGrams & ml

3 cups Milk, full-fat, chilled very cold
3 cups Lemon-lime soda (clear fizzy drink), clear lemon-lime soda, chilled
2 tbsp Sugar, adjust to taste (optional)
1 cup Ice≈ 140 g

Method

Chill the milk and soda in the fridge for at least 2 hours, or until both are very cold.
⏱ 120 min
Stir the sugar into the cold milk until dissolved, if using.
Put ice in a jug, pour in the milk, then add the soda slowly down the side of the jug, stirring gently once. It will foam up.
Pour into glasses straight away while it is still fizzy.

Tips for the best result

Start with equal parts and adjust: more milk for a creamier drink, more soda for a lighter, fizzier one.
A few drops of rose syrup turn it into a pink doodh soda that children love.

Common mistakes

Using milk that is not fully chilled. Warm milk and the acid in the soda make it curdle.
Mixing it ahead. The fizz goes flat in minutes; mix just before serving.

How to serve

Serve at iftar right after dates, alongside pakoras and chaat.

Storing and reheating

Do not store; it loses its fizz and may separate. Mix only what you will drink.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories: 185kcal
Protein: 6g
Fat: 6g
Carbs: 28g
Fibre: 0g
Sodium: 100mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 40

Whole dish ≈ Rs 160 · 50% of ingredients by weight priced

Prices in

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works