Adadiya Pak
Veg
A dense, nutritious winter sweet made from urad dal flour slow-roasted in ghee with jaggery, dried ginger, edible gum (gaund), and warming spices including sonth and pepper — traditionally consumed during the cold months to generate body heat and as a post-delivery restorative.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Surati
Marwari
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | coarse wheat flour (ladoo flour) |
| 1/2 cup | ghee |
| 1/4 cup | urad dal flour |
| 1/4 cup | chana dal flour |
| 1 cup | jaggery, grated |
| 1/4 cup | milk |
| 1/4 cup | almonds, chopped |
| 1/4 cup | cashews, chopped |
| 1/4 cup | pistachios, chopped |
| 1 tbsp | poppy seeds |
| 1 tsp | cardamom powder |
| 1 tsp | nutmeg powder |
| 1 tbsp | ginger powder |
| 1 pinch | salt |
Instructions
- 1 Heat ghee in a heavy-bottomed pan on medium heat.
- 2 Add the coarse wheat flour and roast it on low heat until it turns golden brown and aromatic.
- 3 In a separate pan, dry roast the urad dal flour and chana dal flour until they are slightly golden.
- 4 Mix the roasted flours with the roasted wheat flour in the pan.
- 5 Add the chopped almonds, cashews, pistachios, and poppy seeds to the mixture and roast for another 2-3 minutes.
- 6 In another pan, melt the grated jaggery with milk on low heat until it forms a smooth syrup.
- 7 Add the jaggery syrup to the flour and nut mixture, stirring continuously to combine.
- 8 Add cardamom powder, nutmeg powder, ginger powder, and a pinch of salt to the mixture.
- 9 Mix everything thoroughly and cook for a few more minutes until the mixture thickens and leaves the sides of the pan.
- 10 Transfer the mixture to a greased plate or tray, spread it evenly, and let it cool slightly.
- 11 Cut into desired shapes while still warm and allow it to cool completely before serving.
Tips
Ensure to roast the flours on low heat to avoid burning and achieve the perfect aroma.