- In a mixture grinder, grind black gram lentil (urad dal) into semi coarse powder flour. In a pan heat ghee along with 2tbsp milk till it gets warm. In a mixing bowl, add gram flour. Now mix in prepared ghee and milk mixture.
- Mix well with both hands. Cover and let it rest for 10-15 minutes. Now sieve prepared flour and break lumps with your hands. The texture of sifted flour should be crumbly. Now in a pan, add 3 tbsp ghee and fry gond into batches. Keep it aside.
- Then, add chopped almonds and cashews pieces. Roast slightly and keep it aside. Now add remaining ghee into the pan, add sifted flour into warm ghee
- Keep roasting stirring flour over low to medium flame till it gets golden brown colour and ghee starts to ooze out from the mixture. When flour is properly roast and turns into golden brown colour, then switch off the gas and remove the pan from gas.
- Now add milk slowly and mix well. Now add fried gond, roasted chopped dry fruits, cardamom powder, adadiya massala and dry ginger powder. Mix well. Now in a pan, add sugar and water. Mix well.
- Cook till sugar is completely dissolved and sugar syrup reaches 1.5 string consistency. Then add hot sugar syrup into adadiya pak mixture and mix well. When the mixture is slightly hot, then shape it into an authentic adadiya shape.
- Store adadiya into air-tight container for 20 days at room temperature.
A Typical Gujarati sweet dish
Adadiya Pak
#myrecipe
By Shalini Mathur
Jan, 20th
608
Servings
6 persons
Cook Time
45 minutes
Ingredients
9
- 11
Ingredients
- 1.5 cup black gram flour
- 1.5+ 2tbsp melted ghee
- 1/4 cup+ 2 tbsp milk
- 1 cup sugar
- 1/2 cup water
- 1/2 cup edible gum (gond)
- 1/3 cup chopped almonds
- 1/3 cup chopped cashew
- 1 tbsp adadiya massala
- 1 tsp cardamom powder
- 1 tsp dry ginger powder
Instructions
Notes/Tips
Can store for longer period
