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Cook Time 1 hour
Ingredients Method

Ingredients
  

  • 1 cup ghee plus more if needed
  • 1 cup semolina/rawo
  • 1 cup chickpea flour/besan
  • 1 cup whole wheat flour
  • 2 cups icing sugar reduce to suit your taste
  • 1 cup desiccated coconut
  • 3/4 cup alomnds and pistachio slivers
  • 1 teaspoon nutmeg powder or to preferance
  • 1/2 teaspoon green cardamom powder
  • a pinch of mace powder
  • a pinch of saffron soaked in 2 tablespoons of milk.

Method
 

  1. Take a clean heavy bottomed kadhai.
  2. We will be usign the entire cup of ghee through the whole cookout.
  3. Add 1/3 cup of ghee, on very gentle heat roast the semolina to a pinkish brown.
  4. Remove the roasted rawa in a clean plate of bowl.
  5. In the same Kadhai add 1/3 cup of ghee and roast the whole wheat flour to pale pink. It will begin to feel light and fluffy.
  6. Transfer it to the bowl with semolina flour.
  7. In the same Kadhai again take the remaining ghee and roast the chickpea flour till it is light, fluffy and emits very pleasent aroma. Add the soaked saffron and mix well. Cook for a minute. Transfer tothe bowl with flours.
  8. Take couple of tablespoons of ghee and roast the dessicated coconut and 1/2 cup of almond and pistachio slivers.
  9. Now transfer the roasted flours to the kadhai with raosted desicated coconut and nuts. Mix everything well.
  10. Add the aromatics o mace, nutmeg and cardamom powder. Mix well.
  11. Add the icing sugar.
  12. Mix everything really well.
  13. Spread the mix over large greased thali.
  14. Sprinkle the remaining slivers of almonds and pistachios.
  15. Press gently with the back of a katori.
  16. Cut the Amrat Paak in squares.
  17. Allow it to cool completely.
  18. Once it has cooled, carefully transfer it to an airthight container.