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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.
Course Dessert
Cuisine Indian
Keyword how to make gulab paak, kutchi gulab pak, Recipe of kachhi Gulab Pak
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 Pieces
Author Lata Lala


  • 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


  • 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.