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Adadiya pak recipe | how to make Gujarati adadiya pak | adadiya pak with jaggery

Author Nehas Cook Book
4 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Indian sweets
Cuisine Indian
Servings 21 pieces

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.