In a pan, add ghee and rava. Now lower the flame, stir continuously, and roast rava.
Keep stirring and roasting till it gets a slight brown color. After 5-7 minutes you will get the nice toasty aroma of rava and ghee separates from it.
Then switch off the flame and keep it aside.
Now in a pan, add sugar and water. mix well.
Cook till sugar is completely dissolved and sugar syrup is slightly sticky.
Then add hot sugar syrup into roasted rava and mix well.
Again switch on the gas on the lower flame and mix well
Cook the mixture till it is slightly thick.
Then add cardamom powder and milk powder to it. Mix well.
Stir continuously till the mixture bind properly, ghee will start to ooze out and the mixture leaves the sides of the pan.
Then turn off the stove heat and pour pak mixture into grease plate.
Garnish with almond and pistachio slits and set pak for 1 hrs at room temperature.
Cut rava pak into pieces and serve. Also, store it into an airtight container for 6-7 days at room temperature and 15 days into the refrigerator.