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.
Servings 12 Pieces
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.