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Adadiya

Recipe card for adadiya

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Indian sweets
Cuisine Indian

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.