Amrat Pak surely brings back memories of back home whilst standing and stirring the semolina in hot ghee and roasting it with coconut and almonds! Grandma's recipes are always the best when making traditional Gujarati mitai. Great recipe for Indian festivals and for serving as prashad or mitai at dinner parties.
Makes approx: 20 small squares
200gm Soji (semolina)
150gm desiccated Coconut (or fresh grated coconut like i have used)
125g Ghee (always have extra ghee as when your roasting the soji sometimes it can absorb more ghee and also need some ghee for greasing a steel dish for setting the Amrat Pak)
2 Cups Water
50gm crushed almonds
1 tsp cardamon
1/2 tsp saffron
Chopped Almonds (you can colour them too) for garnish
In nonstick pan heat ghee and roast Soji till colour starts changing then add coconut, almonds, cardamon, saffron and continue roasting until slightly pink.
In another pan place the sugar and water to make a syrup (Chasri) this needs to boil until you take a little on your fingertips and you press your thumb and you start seeing almost 2 thread consistency.When reached to the desire consistency turn off the gas. (Takes approx 30 minutes boiling time)
Add the chasri to the roasted mixture pan and place on heat, stir continuously until you see some ghee separating from the mixture and it starts to leave the sides of the pan.
Grease a steel thali with ghee and spoon in the Amrat Pak and flatten with back of a metal spoon and sprinkle the almonds on for garnish.
Once it has set and cooled cut into small squares. Enjoy good old traditional Amrat Pak Mitai.
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