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Adadiya pak

ADADIYA PAK

Made by Disha Lahori

ADADIYA PAK

ADADIYA SPICY HALWA / LADWA – is a spicy Gujarathi Kathiawadi delicacy made with urad dal flour + loads of ghee + dry fruits + Indian spices .The ingredients in  has healing properties that gives warmth to the body during winter .

INGREDIENTS

  • Roasted skinless urad dal flour – 250 gms [coarsely ground ]
  • Sugar – 250 gms
  • Mava – 200 gms crumbled
  • Ghee – 3 tbsp
  • Lukewarm milk  – 3 tbsp
  • Edible gum / gond – ¼ cup
  • Badam – ¼ cup finely chopped
  • Cashew – ¼ cup finely chopped
  • Raisins – ¼ cup
  • Grated dry coconut – ¼ cup
  • Adadiya masala ready made – 2 tsp [ available in shops or online ]
  • Pure ghee – 250 gms
ADADIYA RECIPE

PREPARATION

  1. Take the flour in a mixing bowl /plate.
  2. Sprinkle 3 tbsp ghee + 3 tbsp lukewarm milk all over and mix well till crumble.
  3. Mix for sometime ,say 6 to 7 mins.
  4. When ,you gather it ,it should hold shape .
  5. Cover and keep aside for 30 mins to 1 hr .This whole process is called drabo devo .
  6. After  30 mins take the mixture and pass through a sieve with medium size holes . try mashing the mixture to loosen it .
  7. Fry the mava on low flame for  2 or 3 mins and keep aside .
Adadiya pak recipe

METHOD

Heat 200 gms ghee in a thick bottom pan /kadai .

Add the edible gum and fry on medium low flame , till it puffs up and turns pink  .[ don’t burn it ]

Remove and keep aside .
*** If you want ,you can crush them or use it whole.

Add the flour in the ghee and mix well.

While adding keep stirring , so that no lumps are formed .

Roast on medium low flame till golden brown .

Roasting is very important part .Don’t burn it . [12 – 15 mins ]

The flour will become aromatic.

Add the fried mava and mix well .

Add the raisins and mix well ,

Add the grated dry coconut .

Add chopped badam + cashew and mix well .

Fry for a min by stirring .

Now add the fried gond and mix well.

Keep this pan aside .

Now take 250 gms sugar in another pan ,add water upto sugar level -just to immerse the sugar .

Add a sliced piece of lemon to avoid crystailisation

And make a syrup of 2 string .

Strain and pour the hot sugar syurp in the flour mixture and mix well.

Add the masala and mix well .

*** Taste and check if anything required and adjust it .

Transfer the mixture ,to a tray and spread it .

Don’t apply lot of pressure while spreading .

*** You can also shape it using different moulds .

Garnish again with finely sliced dry fruits .

You will see ghee ,but once it cools it will be absorbed .

Allow it to cool at room temperature till it sets for 2 or 3 hrs or overnight .

Once it cools slice it in desired shape .

Once done ,serve it with a warm glass of milk .

You can store in fridge and use upto a mnth .

HOMEMADE ADADIYA PAK MASALA

INGREDIENTS

  • 25g Dry Ginger Powder (Sonth Powder)
  • 25g Peepramul Powder (Ganthoda)
  • 10g Mesua Ferrea (Nagkesar)
  • 10g Saffron (Kesar)
  • 20g White Musli Powder
  • 20g Black Musli Powder
  • 5g Cinnamon (Dalchini)
  • 5g Clove (Loung)
  • 5g Black Pepper
  • 10g Cardamom (Elaichi)
  • 5g Nutmeg (Jaiphal)

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