Amrut pak is a delightful traditional Gujarati dessert made from simple ingredients such as rava, besan, maida, ghee, and sugar. It’s enhanced with the aromatic essence of cardamom powder and adorned with chopped cashews and almonds, providing a delightful crunch. This recipe is incredibly straightforward, and I’m here to share the perfect ingredient ratios along with some fail-proof tips that will assist you in achieving the perfect amrut pak on your very first try. Give it a shot; you won’t be disappointed!
- To begin, I’ve utilized a fine variety of rava for this recipe, and I recommend grinding coarse rava in a blender if you don’t have fine rava on hand. Additionally, I incorporate besan for a nutty flavor and maida to impart softness to the pak or barfi.
- Secondly, for barfi, it’s crucial to ensure that the sugar syrup reaches only a one-string consistency; refrain from using a two-string consistency for pak, as it may result in a hard texture.
- Lastly, continuously stir the pak mixture until it separates from the pan; otherwise, it may turn out chewy and not set properly into distinct pieces. Furthermore, Rava pak is best enjoyed when served warm and can be stored in an airtight container.
Amrut pak recipe | Gujarati amrut pak | how to make amrut pak barfi
- 2 cup rava - fine variety
- 1 cup besan
- ½ cup maida
- 1 cup ghee - 1+1/4 cup melted ghee
- 1 tbsp malai - optional
- 1 cup sugar
- ½ cup water
- ½ tsp cardamom powder
- Some almond and pistachio slits
- In a pan, add ghee and rava. Lower the flame, stir continuously, and roast the rava.
- Keep stirring and roasting until it gets a slight brown color. After 7-8 minutes, you will get a nice, tasty aroma of rava and ghee oozing from the sides.
- Then add 1 cup besan and roast on low-medium flame until it changes its color and becomes aromatic (refer to the video).
- Now add ½ cup maida and mix well. Roast it on low flame until it changes its color.
- Then add 1 tbsp malai and mix well. The pak mixture should become frothy and ooze ghee from its sides (refer to the video).
- Switch off the flame and set it aside.
- Add cardamom powder and mix well.
- In another pan, add sugar and water. Mix well and cook until the sugar completely dissolves, and the sugar syrup reaches a one-string consistency. Do not overcook it.
- Let the hot sugar syrup cool down, then pour it into the roasted pak mixture.
- Mix well; the mixture will start to thicken.
- Turn off the stove and pour the pak mixture into a greased plate.
- Garnish with almond and pistachio slits and let the pak set for 15-20 minutes at room temperature.
- Cut the amrut pak into pieces and serve. You can also store it in an airtight container for 15-20 days at room temperature.
- The proportion of ghee should be half of the rava.
- The proportion of besan should be half of that of rava.
- The proportion of maida should be half of that of besan.
- Maida gives softness to pak; you can add mawa instead of it.
- At the time of roasting rava, add ghee in batches.
- Cook the mixture until the besan slightly changes its color to biscuit brown and oozes ghee from the sides.
- Malai gives a coarse and dhanedar texture to pak. Do not use too much malai.
- The consistency of sugar syrup should be one string. Do not overcook the sugar syrup.