Winter special Amrut Pak

Heat 1 cup ghee in a heavy-bottomed pan.

Add 2 cups fine semolina (rava) and roast on medium flame until light golden and aromatic.

Sift in 1 cup besan (gram flour) and ¼ cup maida (all-purpose flour).

Stir continuously to avoid lumps and roast until the mixture turns golden brown and releases a nutty aroma

In another pan, boil 1 cup sugar with ½ cup water.

Add cardamom powder and a few strands of kesar (saffron).

Cook until the syrup reaches one-string consistency (slightly sticky when pressed between fingers)

Slowly pour the hot sugar syrup into the roasted flour mixture.

Stir continuously to prevent lumps.

Cook until the mixture thickens and ghee begins to separate from the sides.

Add chopped nuts (cashew, almond) for crunch.

Spread the mixture evenly on a greased tray.

Level the surface and let it cool slightly.

Cut into squares or diamonds once set.

✨ Tips for Success

Roast on medium flame only — rushing can leave raw taste.

Use fine semolina for smooth texture.

Garnish with silver vark for festive presentation.