Kachhi Gulab Paak Recipe | Gulab Pak Recipe | How to make gulab paak | Recipe of kachhi gulab pak with step by step instructions

Kachhi Gulab Paak Recipe | Gulab Pak Recipe served in metal tray

Kachhi Gulab Paak Recipe | Gulab Pak recipe is a delicious mithai/ dessert made with a base of danedar mawa/khoya and desi or organic dry rose petals.

The creamy and nutty taste is enhanced by the soothing fragrance of rose petals, which takes the taste of this mithai a notch higher.

I am so happy to share this traditional and easy recipe as my 300th blog post from my hometown Kutch, Gujarat.

This mithai is my super favourite so what better than kachhi Gulab pak as my milestone recipe on the website.

Do check out the blog for more Indian mithai/sweets recipes.

Origin of Kachhi Gulab Paak Recipe | Gulab Pak

The origin of Gulab Paak, a very famous sweet is from my home town Kachchh-Gujarat.

Gulab pak was invented by Khadva Sweets, a leading brand of sweet items in Kutch region.

Its one of its kind sweet/mithai with a unique taste where dry rose petals are used along with basic ingredients to create a sweet dish.

This traditional mithai is made using dried rose petals, khoya/mawa, sooji and dry fruits.

This is a must try recipe which is made in every household of Kachchh during festivals.

This special mithai recipe is extremely tasty and easy to prepare. You can store this sweet in refrigerator for about a week and still it will taste delicious.

Ingredients required to make Kachhi Gulab Paak Recipe | Gulab Pak Recipe

– Sooji/Semolina/rava normal, but not barik (fine) variety

– Khoya/mawa you can use homemade or store bought. I have used store bought.

– Milk, preferably full fat, as it provides wonderful texture.

– Sugar, white sugar or khandsari

– Dry rose petals, use desi or organic rose petals.

– Desi ghee/clarified butter

– Cardamom powder for flavour

– Dry fruits like Pistachios, cashew and almonds

Collage showing ingridients to make Kachhi Gulab Paak Recipe | Gulab Pak Recipe

Step by step instructions and pictorial presentation

1 cup = 240 ml

To begin with let’s first roast the rava/sooji/semolina. For that in a non stick pan put around 3 tbsp of ghee.

Once heated add rava and roast it on low flame by continuously stirring it. Take care that it shouldn’t change the color. Once it turns fragrant, take out in a bowl.

In the same pan add milk and sugar. Stir continuously so that sugar dissolve well and on low flame let it turn a little thick and sticky.

After that add mawa to it. Stir the mawa and let it becomes soft and incorporated well in milk sugar mixture.

Add roasted sooji to it and mix well. Add dry rose petals, chopped mix dry fruits and cardamom powder. Mix it well.

Switch off the flame and keep it aside.
Now grease a mold/baking tin/thali with ghee and pour the ready gulab pak mixture.

Allow this to set well for 2 to 3 hours or you can keep in the fridge to speed up the process.

Remove and cut into pieces. Garnish with slivered kaju, badam and fresh/dry rose petals.

This sweet has a shelf life of 3 to 4 days at room temperature or store in the fridge.

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5 from 8 votes

Kachhi Gulab Paak Recipe | Gulab Pak recipe

Kachhi Gulab Paak Recipe | Gulab Pak recipe is a delicious, easy to make mithai/ dessert with a base of mawa/khoya and desi or organic dry rose petals. This is a traditional sweet from my hometown Kutch, Gujarat.

Prep Time10

Cook Time25

Course: Dessert

Cuisine: Indian

Keyword: how to make gulab paak, kutchi gulab pak, Recipe of kachhi Gulab Pak

Servings: 12 Pieces

Author: Lata Lala

Ingredients

1 Cup Mawa/khoya
1 Cup Dried Rose Petals
½ Cup Milk
¼ Cup Semolina Rava
½ Cup Sugar
¼ Cup Pistachio Almonds and cashews, Slivered
1/2 Teaspoon Cardamom Elaichi Powder
3 to 4 tbsp Desi Ghee/clarified butter

Instructions

To begin with let's first roast the rava/sooji/semolina. For that in a non stick pan put around 3 tbsp of ghee.
Once heated add rava and roast it on low flame by continuously stirring it. Take care that it shouldn't change the color. Once it turns fragrant, take out in a bowl.
In the same pan add milk and sugar. Stir continuously so that sugar dissolve well and on low flame let it turn a little thick and sticky.
After that add mawa to it. Stir the mawa and let it becomes soft and incorporated well in milk sugar mixture.
Add roasted sooji to it and mix well. Add dry rose petals, chopped mix dry fruits and cardamom powder. Mix it well.
Switch off the flame and keep it aside.
Now grease a mold/baking tin/thali with ghee and pour the ready gulab pak mixture.
Allow this to set well for 2 to 3 hours or you can keep in the fridge to speed up the process.
Remove and cut into pieces. Garnish with slivered kaju, badam and fresh/dry rose petals.
This sweet has a shelf life of 3 to 4 days at room temperature or store in the fridge.

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I will see you soon with yet another interesting recipe. Come right back as I love to have you around.

Happy Cooking

Regards❤️

Lata

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Kachhi Gulab Paak Recipe | Gulab Pak Recipe

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