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. It is rich in calories and nutrients and hence ideal for serving kids and elderly people.
I share the perfect ingredient ratio and a few no-fail tips to help you to make perfect adadiya pak on the first attempt. This season does try this!
The key to making perfect adadiya pak at home are
- Firstly, in adadiya pak urad dal flour, ghee and sugar proportion should be equal. You may change 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 airtight containers for 15-20 days in winter.
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- 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 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.
Frequency Asked Questions (FAQ):
Q1.What is Adadiya Pak?
Adadiya Pak is a traditional Gujarati sweet made during the winter months, especially during Diwali. It is a nutritious sweet dish made with edible gum, wheat flour, gram flour, jaggery, and various nuts and spices.
Q2.What is edible gum (gond)?
Edible gum, also known as gond or dink, is a natural resin obtained from the sap of certain trees. It is commonly used in traditional Indian sweets for its nutritional properties. When roasted, it puffs up and adds a unique texture to the sweets.
Q3.Can I make Adadiya Pak without edible gum?
Edible gum is a key ingredient in Adadiya Pak, and skipping it may alter the texture and traditional flavor of the dish. However, you can experiment with substitutes or adjust the quantity based on your preferences.