Amrut Pak
A traditional Gujarati sweet treat, Amrut Pak combines the delicate texture of fine rice flour with the richness of ghee and aromatic spices. This 'Nectar Fudge' is prepared by cooking the flour in a sweet, cardamom-infused syrup studded with roasted pistachios until it reaches a smooth, fudge-like consistency. The result is a thin, elegant confection that is topped with a dusting of sugar and sliced into diamond shapes, perfect for festive occasions.
Ingredients
- 1 cup Rice flour, sifted (Originally '1 Tipri'. Converted to approx 1 cup.)
- 2 cups Granulated sugar (Originally '1 Sher'. Converted to approx 1 lb/2 cups.)
- 2 tablespoons Ghee (Originally '2 Tola'. Converted to approx 2 tablespoons.)
- 15 whole Pistachios, roasted (To be sliced.)
- 7 whole Cardamom pods (Seeds removed and crushed.)
- 1 cup Water (Originally '1/2 Sher'. Converted to approx 1 cup.)
- 1 tablespoon Ghee (for greasing) (Quantity estimated for greasing the tray.)
- 1 tablespoon Sugar (for sprinkling) (Quantity estimated for finishing.)
Instructions
- 1Slice the roasted pistachios thinly. Remove the seeds from the cardamom pods and crush them into a coarse powder.
- 2In a heavy-bottomed pan, pour in the water. Add the sugar, ghee, sliced pistachios, and crushed cardamom. Bring the mixture to a boil to create a syrup.
- 3Gradually add the sifted rice flour to the boiling syrup. Stir continuously and mix thoroughly to ensure no lumps form. Cook until the mixture binds together and starts to leave the sides of the pan.
- 4Grease a large plate or tray (khumcha) with a little ghee. Pour the hot mixture onto the tray and spread it out thinly. Allow it to cool slightly, then sprinkle a little sugar on top. While still warm but set, cut into diamond or square pieces. Do not pat or beat the mixture down hard; it should remain somewhat delicate.