Adadiya pak
AI-drafted · awaiting admin review
A winter sweet of urad dal flour roasted in ghee with gum, dry fruits and warming spices.
Region: Gujarat (especially Kathiyawad)Occasion: WinterTime: 1 hrServes: 20 piecesVegetarian
Ingredients
- 2 cups coarse urad dal flour
- ¼ cup milk
- 1 cup ghee, plus 2 tbsp
- 2 tbsp edible gum (gond)
- 1 cup mawa (khoya)
- 1¼ cups sugar
- ½ cup water
- 2 tsp adadiya masala (dry ginger, black pepper, nutmeg, cinnamon, cloves, white musli and pipramul powder)
- ½ tsp cardamom powder
- ¼ cup chopped almonds and pistachios
Method
- Rub the urad flour with 2 tbsp warm ghee and the milk, rest for 30 minutes and sieve.
- Fry the gum in a little ghee until puffed, crush it and set aside.
- Roast the flour in the rest of the ghee on low heat for 20–25 minutes until golden. Add the mawa and roast for 5 minutes more.
- Boil the sugar and water to a one-string syrup and mix it into the flour with the gum, spices and nuts.
- Spread in a greased tray, smooth the top and cut into squares when set.
History
Rich 'pak' sweets with ghee, gum and spices are part of an old Gujarati custom of eating warming foods in the cold months.
Significance
Families make a batch in early winter and eat a piece each morning for strength and warmth.