Food: Aloe Vera Sweet from Gujarat – Kuver Paak

This delicacy uniquely blends the qualities of a decadent dessert with an Ayurvedic remedy. Its main ingredient is fresh aloe vera, a plant we typically associate with soothing sunburns—not with creamy, luxurious bites of pure pleasure. It is a once-cherished, now-forgotten Gujarati dish: Kuver Paak.

A sweet made with aloe vera, milk, and nuts. It is believed to have originated from Saurashtra. But let’s not get into that debate. Let’s focus on preparing this healthy dessert with a unique bittersweet taste. It is considered a heavenly nectar after fasting. 

Aloe vera contains polysaccharides that support digestive health, antioxidants that combat inflammation, and compounds that may help regulate blood sugar. (Please recheck with your Dietician/Diabetologist)

Ingredients

• Full cream-fat milk: 1 Gallon (about 2 liters)
• Fresh aloe vera gel (cleaned & strained): 1 cup
• Fresh cream: 1 cup
• Sugar syrup (1-string consistency): 1 cup
• Ghee (clarified butter) to grease & layer
• Chopped almonds, cashews, pistachios to garnish

(Can prepare 15–20 pieces)

Method

• Remove the outer skin from aloe vera leaves, extract the clear gel, blend until smooth, and strain well to eliminate fibers and bitterness.
• In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally. 
• Cook over low heat, stirring constantly to avoid curdling, until the mixture resembles dried milk solids (Khoya or Mawa in South Asia).
• Pour the mixture into a clean vessel, add cream and sugar syrup. 
• Cook over low heat, stirring constantly until it thickens and begins to detach from the sides of the pan.
• Grease a flat steel /ceramic/glass plate with clarified butter, spread the hot mixture evenly, and flatten gently with a spatula.
• Pour a layer of clarified butter on top, sprinkle chopped nuts, cool at room temperature, then refrigerate for one hour until firm.
• Cut into square/diamond/round pieces. Serve cold or at room temperature.

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