Winter has finally set in, and one of the few dishes that makes it special is the Gujarati dish - Adadiya Pak. Traditional Gujarati sweets like adadiya pak are made using urad flour that has been coarsely ground, jaggery (or sugar), ghee, edible gum, dry fruits, and flavorful masala.
It is prepared in the winter since it is incredibly healthy and is considered to warm the body. In this recipe, to make adadiya pak healthier, it is advisable to use jaggery in place of sugar. You can make tasty adadiya pak at home with this simple recipe. Try it this season, please!
Adadiya Pak Recipe
- PREP TIME - 5 mins
- COOK TIME - 40 mins
- TOTAL TIME - 45 mins
Ingredients:
- 1.5 cups gram black gram flour
- 1.5 cups of jaggery
- 1.5 cups + 2 tbsp melted ghee
- ¼ cup + 2 tbsp milk
- ½ cup edible gum gond
- ½ cup dry coconut
- 3 tbsp almond
- 3 tbsp cashew
- 3 tbsp pistachio
- 1 tbsp adadiya masala
- 1 tsp cardamom powder
- 1 tsp dry ginger powder
- ½ tsp nutmeg powder (jaifal powder)
To Make Adadiya Pak Masala at Home:
- 10g Cardamom (Elaichi)
- 10g Saffron (Kesar)
- 25g Dry Ginger Powder(Sonth Powder)
- 25g Peepramul Powder(Ganthoda)
- 5g Black Pepper
- 5g Cinnamon (Dalchini)
- 5g Clove (Loung)
- 5g Nutmeg (Jaiphal)
Adadiya Pak Masala:
- After 5 minutes of slow flame roasting, allow the spices to cool.
- Grind them into a fine powder once they have cooled.
- Put it away for later use right now.
How to make it?
- For the first step, black gram lentils (urad dal) should be ground into semi-coarse powder flour in a mixed grinder.
- Secondly, 2 tablespoons of ghee and 2 tablespoons of milk should be warmed in a pan.
- Add the black gram flour to a mixing bowl. Add the prepared ghee and milk combination at this point.
- Mix thoroughly with both hands. For 10 to 15 minutes, cover it and let it rest.
- Meanwhile, grind dried fruit and edible gum (gond) into a coarse powder.
- Now sieve the prepared flour and break up any lumps with your hands. Note that the texture of sifted flour should be crumbly.
- Now add ghee to a heavy-bottomed pan. Sifted flour is added to warm ghee.
- Till the flour turns a golden brown colour, continue roasting and tossing it over a low to medium flame.
- Combine ground with flour and toast it.
- Once the flour has been well toasted and turned a deep golden brown, slowly add the milk and thoroughly combine.
- Now incorporate the powdered dry fruit, dry coconut, cardamom, adadiya masala, dry ginger, and nutmeg. Mix thoroughly until ghee begins to flow from the mixture.
- Jaggery should be added to the hot adadiya mixture after turning off the flame. Mix well.
- Transfer the mixture into the prepared tray right away, smooth it with a spatula, and top with a sliver of pistachio and almond.
- Allow it to totally cool. Once set, cut into pieces. may adopt the true form of an adadiya.
Note:
- As soon as the mixture is cooked and while it's still a little warm, you can also shape them into laddus.
- Just shape them with greased palms and top them with pistachios and almonds that have been coarsely chopped.
- You are free to customise them however you want.
- It can be kept for up to three months in an airtight container.
- Create this Adadiya pak recipe for winter at home today to reap its rewards all year long.
Use the fresh and genuine Indian spices from Vasant Masala to produce the Adadiya pak masala; this will give your food flavour and aroma. Shop indian spices online at Vasant's store.