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.

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 cashew pieces. Roast slightly and keep it aside.

Now add the remaining ghee into the pan, and add sifted flour into the 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 roasted and turns golden brown, switch off the gas and remove the pan from the 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 the adadiya pak mixture and mix well.

When the mixture is slightly hot, shape it into an original adadiya shape.

Serve or store adadiya in an air-tight container for 15-20 days at room temperature.