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–+ servings

Amrut pak recipe | Gujarati amrut pak | how to make amrut pak barfi

Author Nehas Cook Book
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 15 minutes
Total Time 50 minutes
Course Indian sweets
Cuisine Indian
Servings 25 small pieces

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  1. The proportion of ghee should be half of the rava.
  2. The proportion of besan should be half of that of rava.
  3. The proportion of maida should be half of that of besan.
  4. Maida gives softness to pak; you can add mawa instead of it.
  5. At the time of roasting rava, add ghee in batches.
  6. Cook the mixture until the besan slightly changes its color to biscuit brown and oozes ghee from the sides.
  7. Malai gives a coarse and dhanedar texture to pak. Do not use too much malai.
  8. The consistency of sugar syrup should be one string. Do not overcook the sugar syrup.