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Gulab Paak

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Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Petals from 8 large desi roses the very fragrant heirloom variety of roses we get in India
  • 200 grams mawa/khoya/khoa grated
  • 1/2 to 3/4 cup sugar
  • 1 teaspoon pure rose water
  • 1/2 teaspoon green cardomom powder

Method
 

  1. Take a heavy bottom pan or karahi/wok.
  2. Wash and dry the rose petals.
  3. Roughly chop the rose petals.
  4. In a Karahi mix the grated mawa and rose petals.
  5. On a very gentle flame, cook the mixture till thickens up. At the beginning it will loosen up a bit after which the mix will start to thicken up. Once it thicken up so that it leaves the sides of the pan, add the sugar.
  6. Continue stirring.
  7. After the sugar has melted and cooked and you see tiny foam bubbles at the bottom peeking from between the mixture, turn off the flame.
  8. Add the rose water and green cardamom powder.
  9. Transfer the mixture into a small greased pan or thali.
  10. Spread and smoothen the surface.
  11. Once it comes to room temperature, cut into squares.

Notes

The Gulab Pak is a very delicate fudge. I have shaped so but with great difficulty. It is ideal that you spread it in a thali/tray and cut into squares. The desi roses and rose-water impart very mellow flavour to it. I discourage overpowering this fudge with addition of colour and artificial essence.