Adu Pak, also known as Adrak Pak, is a traditional Gujarati vasana (medicinal sweet) commonly prepared during the winter season. Made with fresh ginger, wheat flour, jaggery, and other wholesome ingredients, this classic sweet is known for its warming nature and health benefits. It helps keep the body warm and protects against seasonal problems like cough, cold, and flu.
Adu Pak is not only delicious but also highly nutritious. It is rich in essential nutrients such as calcium, iron, and protein, which help strengthen the body. Ginger aids digestion, boosts immunity, and soothes throat irritation, making this sweet especially beneficial for people suffering from cough and cold. It is also ideal for children and elderly individuals who need natural energy and nourishment during winter.
One of the best things about Adu Pak is that it is easy to prepare at home. With the right ingredient proportions and a few simple tips, you can make soft, melt-in-the-mouth, and perfectly balanced Adu Pak on your very first attempt. Do try this traditional winter delicacy and enjoy its taste and health benefits!
Recipe video
The key to making perfect adu pak at home are
- Use fresh adu (ginger) and grind it into a fine, smooth paste so it cooks evenly. Also Sauté ginger paste on low to medium flame, stirring continuously, until the ghee separates from the sides and the paste changes colour slightly, removing the raw taste and enhancing its flavour.
- Next, add fried gond, dry coconut, and a variety of chopped dry fruits. These ingredients enhance the overall taste and also make the Adu Pak more nutritious and richer.
- For binding, use coarse wheat flour, which gives Adu Pak its traditional danedar texture and helps hold the mixture together. If coarse wheat flour is not available, you can use regular wheat flour as a substitute.
- For sweetness, add jaggery to the pak. The proportion of jaggery should be equal to the quantity of ginger used to achieve the perfect balance of taste.
- Adu Pak has a good shelf life. Once completely cooled, store it in an airtight container. It will stay fresh for 20–25 days during the winter season.
RECIPE CARD FOR ADU PAK RECIPE
Adu pak recipe | Adrak pak | ginger pak
Ingredients
- 250 grm or 1.5 cup chopped ginger
- 250 grm or 1.5 cup ghee
- 50 grm or ¼ cup gond
- 1 cup coarse wheat flour
- ½ cup or 40 grm dry coconut
- 2 tbsp watermelon seeds
- ¼ cup chopped cashews
- ¼ cup chopped almond
- 1 tbsp ganthola powder
- 1 tsp cardamom powder
- ½ tsp jayphal powder
- 250 grm or 1.5 cup jaggery
- Garnish with poppy seeds and almond slits
Instructions
- Wash and peel 250 grams of ginger. Cut it into small pieces and add them to a mixer jar. Grind into a smooth paste and keep it aside.
- Take 250 grams (about 1½ cups) of ghee. Add 2 ladles of ghee to a pan and then add the ground ginger paste. Sauté on a low to medium flame until the ghee separates from the sides and the paste slightly changes colour. Transfer the paste to a plate and keep it aside.
- Next, add some ghee to the pan and fry ¼ cup (50 grams) of gond on a low flame until it completely puffs up. Remove it to a plate and crush it.
- In the same pan, add 1 cup coarse wheat flour and roast it on a low flame. Add some ghee while roasting. Roast until the flour changes colour and becomes aromatic.
- Now add the roasted ginger paste and mix well.
- Switch off the flame and add ½ cup dry coconut, 2 tablespoons watermelon seeds, ¼ cup chopped cashews, ¼ cup chopped almonds, crushed gond, 1 tablespoon ganthola powder, 1 teaspoon cardamom powder, and ½ teaspoon jayphal powder. Mix everything well. The mixture is ready.
- Add the remaining 2 tablespoons of ghee to a pan. Add 250 grams (about 1½ cups) of jaggery and melt it on a low flame, stirring continuously. Do not cook the jaggery.
- Add the melted jaggery to the Adu Pak mixture and mix well.
- Grease a plate with ghee and transfer the Adu Pak mixture into it. Garnish with poppy seeds and almond slivers.
- Allow it to set for 4–5 hours, then cut into pieces.
- Serve Adu Pak and store it in an airtight container.
Notes
- Grind adu (ginger) into a fine paste.
- Roast the ginger paste on a low flame until ghee releases from the sides and the color slightly changes.
- Fry gond on a medium-low flame until it completely puffs up.
- Coarse wheat flour gives a danedar (grainy) texture to adu pak.
- You can use regular wheat flour instead of coarse wheat flour.
- Roast the flour until it slightly changes color and develops a light, crumbly texture.
- Melt the jaggery only; do not overcook it.
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