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.