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Gujarat, a state in the western part of India, is much more than just khakhras and fafdas, and it has yet to be fully discovered. Gujarati cuisine is unique and different from other cuisines due to the palate-pleasing combination of sweet and sour flavours, which cannot be condensed into a small number of dishes. You may have tasted dhoklas, bhakarwadi, and khandvi, three of the most well-known Gujarati cuisine's famous snacks, at a number of places. However, there are several other delicacies that are best enjoyed at a typical Gujarati home.
Along with all the incredible snacks, Gujarati food also features a variety of mouthwatering Gujarati sweets dishes that are impossible to ignore. The best way to enjoy them is to create them from scratch at home, and to make that process simpler, we've got you covered with Kuvar Pak, a lesser-known Gujarati confection.
An Aloe Vera dessert known as Kuvar Pak is popular in Gujarat's Manavadar region. Aloe vera, a primary component of Kuvar Pak, has been extensively studied for its health benefits. Aloe vera milk and extract are used to make the sweet. Try this light sweet, which also has a mouthwatering aloe vera flavouring, as a festive treat or as a dessert following a Gujarati meal. The flavour will definitely appeal to you!
Ingredients:
500 ml Milk , full fat
1/2 cup Aloe vera extract , (white jelly within aloe vera leaves)
½ cup Fresh cream
1 tbsp ghee
2 tbsp sugar
2 tbsp Pistachios , blanched and sliced
Method:
Kuvar Pak Recipe requires for 500 ml of full-fat milk, which should be heated on a low to medium flame until it begins to foam or develops a layer of cream or malai on top. Add aloe vera extract to the milk and stir with a spatula as soon as a layer of cream begins to form. Milk should be simmered and stirred until it is reduced to 1/3 or 1/4 of its original volume. Milk reduced to the consistency of thick, white cream. In the meantime, combine sugar with a little water in a saucepan and heat until the mixture has the consistency of one string. Additionally, prepare a plate with ghee or butter, and when the aloe vera sweet is finished, pour it upon it. Add fresh cream and whisk the milk until it has practically been reduced to one-fourth of its original volume. After a while, the milk will begin to become a brownish colour. The time to add sugar syrup is at that point. Then thoroughly mix. Turn off the stove and evenly distribute this aloe vera mixture over the oiled plate. Pour melted butter or ghee on top so that it forms the topmost layer after five minutes or while the kuvar pak is still hot. After it has completely cooled, place the plate with the aloe vera sweet in the refrigerator for an hour to allow the butter or ghee on top to solidify. Before demoulding the sweets, run a knife over the edges and cut them into the appropriate shapes. After lunch or in the evening, you can serve with sliced pistachios as a garnish.
