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–+ servings

Gujarati rava pak recipe | rava barfi | sooji ki barfi

Author Nehas Cook Book
Rava Pak is a traditional Gujarati sweet recipe made with simple ingredientslike semolina (rava or sooji), ghee, and sugar.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting time 2 hours
Total Time 2 hours 25 minutes
Course Indian sweets
Cuisine Indian
Servings 500 gram approx

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.