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Rava pak

Recipe card for rava pak

Nehas Cook Book
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 9 pieces


  • 1 cup or 150 grm sooji rava or semolina (fine verity)
  • ¾ cup or 150 grm sugar
  • ½ cup or 100 grm ghee
  • 1/2 cup water
  • ¼ tsp cardamom seeds powder
  • 2 tbsp milk powder optional
  • 2 tbsp almond and pistachio slits


  • 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.


  • In grams proportion of rava and sugar is equal.
  • Roast rava till it changes its color and separate ghee from its sides.
  • sugar syrup should have slightly sticky for rava pak.
  • do not overcook pak mixture otherwise, it will become hard.