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Gujarati rava Pak is a traditional Gujarati sweet recipe made with simple ingredients like semolina (rava or sooji), ghee, and sugar. Flavoured with aromatic cardamom powder and garnished with chopped dry fruits, this delicious sweet is rich in taste and has a soft, melt-in-the-mouth texture. It is a popular homemade sweet that can be prepared for festivals, special occasions, and family celebrations.
In this recipe, I am sharing the perfect ingredient proportions along with some useful tips and tricks to help you make soft, rich, and aromatic rava pak every time. The secret to making perfect rava pak is to roast the semolina properly and use the right amount of ghee. Adding a little besan (gram flour) and milk powder helps improve the binding and softness while giving the pak a rich, mawa-like flavour. Following the correct roasting and cooking techniques ensures that the rava pak develops the perfect texture, aroma, and taste.
This Gujarati rava pak recipe is easy to make with simple kitchen ingredients. Perfect for festival and other special occasions, this rich, soft, and aromatic sweet is sure to delight everyone. Do try it and enjoy!
Key Tips for Making Perfect Rava Pak at Home
- Use Fine Rava (Sooji): Always use fine rava to make rava pak. If you have coarse rava at home, grind it into a finer texture before using it. The ideal ratio of rava, sugar, and ghee is 1:½:½, meaning sugar and ghee should each be half the quantity of rava. However, you can adjust the sugar according to your taste.
- Add Milk Powder for a Rich Taste: I add milk powder to the roasted rava to give the pak a rich, mawa-like taste and help bind the mixture. You can also use mawa instead of milk powder. Add the mawa to the sugar syrup and mix well until it blends smoothly into the mixture, giving the rava pak a soft texture and perfect binding.
- Prepare the Sugar Syrup Carefully: Cook the sugar with a little water until it reaches one-string consistency. After adding the sugar syrup to the roasted rava mixture, do not cook it further on the gas. Mix continuously until the mixture thickens and starts leaving the sides of the pan. Avoid cooking the sugar syrup to a two-string consistency, as this can make the rava pak hard.
- Storage Tips: Store rava pak in an airtight container at room temperature for 15–20 days. For a longer shelf life, refrigerate it, where it can last for up to a month. Always use a clean, dry spoon when serving to maintain its freshness and quality.
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Recipe video
Gujarati rava pak recipe | rava barfi | sooji ki barfi
Ingredients
- 1 cup rava - fine variety
- ½ cup ghee
- ½ cup sugar
- ¼ cup water
- 2 tbsp besan
- 2 tbsp fresh milk malai
- ½ cup milk powder
- ½ tsp cardamom powder
- Garnish with almond and pistachio slits
Instructions
- In a pan, add some ghee from the ½ cup and add 2 tbsp besan. Roast until aromatic.
- Add 1 cup rava and roast it in the ghee over a low flame.
- Add the remaining ghee in batches and roast the rava until it puffs up and changes colour slightly.
- Add 2 tbsp malai and mix well. You can use ¼ cup milk instead of malai. The rava will puff up and become soft.
- Switch off the gas and allow the roasted rava to cool down.
- Once the rava has cooled, add ½ cup milk powder and mix well.
- In a pan, add ½ cup sugar and ¼ cup water. Mix well and cook the sugar syrup until it reaches a one-string consistency.
- Add the sugar syrup to the roasted rava. Add ½ tsp cardamom powder and mix well.
- Stir the mixture until it thickens slightly. Do not heat the mixture on the gas.
- Once the mixture thickens, transfer it to a greased plate and garnish with almond and pistachio slivers.
- Let it rest for 2 hours. Your rava pak is ready. Cut it into pieces.
- Serve the rava pak or store it in an airtight container. It stays fresh for 15–20 days at room temperature.
Notes
- Besan helps bind the rava pak and enhances its taste.
- Roast the rava over a low-medium flame.
- Adding ghee to the roasted rava helps it puff up.
- Roast the rava until it changes colour and becomes aromatic.
- The rava absorbs the malai and becomes soft.
- You can use ¼ cup of milk instead of malai.
- Allow the roasted rava to cool, then add the milk powder.
- Milk powder helps bind the mixture and gives the rava pak a mawa-like taste.
- Cook the sugar syrup until it reaches a one-string consistency.
- After adding the sugar syrup, stir the mixture until it thickens slightly.