Adadiya pak is a traditional Gujarati sweet dish made from coarsely grounded urad flour, jaggery (or sugar), ghee, edible gum, dry fruits and flavored masala. It is made during winter as it is known to give warmth to the body and is also very nutritious. In this recipe, I use jaggery instead of sugar to make adadiya pak healthier. With this easy-to-make recipe, you can make delicious adadiya pak at home. Do try it this season!
Adadiya pak recipe | how to make Gujarati adadiya pak | adadiya pak with jaggery
- 250 grm or 1.5 cup gram black gram flour
- 250 grm or 1.5 cup jaggery
- 250 grm or 1.5 cup + 2 tbsp melted ghee
- ¼ cup + 2 tbsp milk
- 100 grm or ½ cup edible gum gond
- 100 grm or 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 jayfal powder
- In a mixture grinder, grind black gram lentils (urad dal) into semi-coarse powder flour.
- In a pan, heat 2 tbsp ghee along with 2 tbsp milk till it gets warm.
- In a mixing bowl, add black gram flour. Now mix in the prepared ghee and milk mixture.
- Mix well with both hands. Cover and let it rest for 10-15 minutes.
- Meanwhile, grind edible gum (gond) and dry fruit into a coarse powder.
- Now sieve the prepared flour and break lumps with your hands. The texture of sifted flour should be crumbly.
- Now in a heavy bottom pan add ghee. Add sifted flour to warm ghee.
- Keep roasting and stirring flour over low to medium flame till it gets golden brown color.
- Add grinded gond and roast it with flour. It easily puffed up.
- When flour is properly roasted and turns into golden brown color, then add milk slowly and mix well.
- Now add grinded dry fruit powder, dry coconut, cardamom powder, adadiya masala, dry ginger powder, and nutmeg powder. Mix well till ghee starts to ooze out from mixture.
- Switch off the flame and add jaggery to the hot adadiya mixture. Mix well.
- Now immediately transfer the mixture into greased tray level it using a spatula and sprinkle a sliver of pistachio and almond on the top.
- Let it cool down completely. Cut into pieces once set. Or give the authentic shape of adadiya.
- Grinded flour texture should be slightly coarse.
- Flour, jaggery and ghee proportion should be equal.
- Stir continuously and roast flour on medium-low flame.
- gund easily puff up into hot ghee and flour mixture,
- milk gives a creamy and soft texture to adadiya pak.
- add jaggery quickly into the hot adadiya pak mixture.