Adadiya or adadiya pak is a traditional Gujarati sweet dish made from 3 basic ingredients coarsely grounded urad flour, ghee, and sugar. It is very healthy and gives warmth to the body so generally, it is made during the winter season. It is rich in calories and nutrients and hence ideal to serve kids and elderly people.
I share a perfect ingredient ratio and a few no-fail tips help you to make the perfect adadiya pak on the first attempt. This season does try this!
The key to making the perfect adadiya pak at home are:
- Firstly, in adadiya pak urad dal flour, ghee and sugar proportion should be equal. You may change the proportion of sugar and ghee according to your taste.
- For pak/adadiya, Roast flour till it changes its color and separate ghee from its sides.
- Sugar syrup should have slightly thick for pak, take 1 or 1.5 string consistency of sugar syrup for perfect binding and texture.
- I use milk to give mawa like taste to adadiya pak. you can use mawa or milk powder instead of milk.
- It also has a long shelf life and can be stored in an airtight container for 15-20 days in winter.
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Recipe card for adadiya
- 250 grm or 1.5 cup gram black gram flour
- 250 grm or 1 cup sugar
- ½ cup water
- 250 grm or 1.5 cup + 2 tbsp melted ghee
- ¼ cup + 2 tbsp milk
- 100 grm or ½ cup edible gum gond
- ¼ cup chopped almond
- ¼ cup chopped cashew
- 1 tbsp adadiya masala
- 1 tsp cardamom powder
- 1 tsp dry ginger powder
- In a mixture grinder, grind black gram lentil (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 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 heavy bottom pan, add 3 tbsp ghee and fry gond into batches. Keep it aside.
- Then add chopped almond and cashews pieces. Roast slightly and keep it aside.
- Now add remaining ghee into the pan, add sifted flour into warm ghee
- Keep roasting and stirring flour over low to medium flame till it gets golden brown color and ghee starts to ooze out from the mixture.
- When flour is properly roast and turns into golden brown color, 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 masala, 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.
- Serve or store adadiya into an air-tight container for 15-20 days at room temperature.
- Grinded flour texture should be slightly coarse.
- Stir continuously and roast flour on medium-low flame.
- milk gives a creamy and soft texture to adadiya pak.