Adadiya, or adadiya pak, is a traditional Gujarati sweet made with three primary ingredients: coarsely ground urad dal flour, ghee, and sugar. In this recipe, I share a few halwai-style tips and tricks to help you achieve market-style adadiya on your first attempt. This sweet is not only delicious but also provides warmth to the body, making it ideal for winter. It’s rich in nutrients, making it perfect for kids and elderly people alike. This recipe is incredibly straightforward, and I’m here to share the perfect ingredient ratios along with some fail-proof tips that will help you make the perfect adadiya on your first try. Give it a shot—you won’t be disappointed!
Key Tips for Making Delicious Adadiya
- Use Coarse Urad Dal Flour: The texture of the flour is crucial. You can find coarse urad dal flour in Indian grocery stores, or grind urad dal to a slightly rava-like consistency. Ensure equal proportions (in grams) of urad dal flour and ghee for the best results. Roasting the flour is a critical step: roast it on low heat, adding ghee in batches, until it turns slightly darker and releases a rich aroma. Avoid roasting on high heat, as this may burn the flour and create a bitter taste.
- Add Mawa for Richness: Incorporating mawa into the adadiya pak mixture adds softness and a rich, halwai-style flavor. Some halwais even use thabdi peda instead of mawa for an extra layer of richness.
- Perfect the Sugar Syrup Consistency: For a well-set adadiya, ensure the sugar syrup reaches a one-string consistency. If the syrup is too thin and the mixture turns out liquidy, place the mixture back on the heat and cook for 3-4 minutes until it thickens. If the adadiya mixture isn’t binding properly, add a little hot ghee to help it bind seamlessly.
- Storage: Adadiya has a long shelf life. Store it in an airtight container for up to 15-20 days during winter. Enjoy making this delicious and nutritious Gujarati treat at home!
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Adadiya recipe | halwai style adadiya | Gujarati adadiya pak
Ingredients
- 500 grams or 4 cups coarse urad dal flour
- 500 grams or 3 cups ghee
- 400 grams or 2 cups sugar
- ½ cup or 100 ml milk
- 125 grams or ¾ cup edible gum - gond
- 150 grams or 1.5 cups mawa
- ½ cup chopped almonds
- ½ cup chopped cashews
- 2 tbsp adadiya masala
- 1 tsp cardamom powder
- 1 tbsp dry ginger powder
Instructions
- In a mixing bowl, add 500 grams of coarse urad dal flour (also known as adadiya flour).
- In a pan, heat ½ cup of ghee with ½ cup of milk until warm.
- Pour the warm ghee and milk mixture into the flour. Mix well with both hands, cover, and let it rest for 30 minutes.
- After resting, sieve the flour mixture and break any lumps with your hands. The texture should be crumbly.
- In a heavy-bottomed pan, heat 3 tbsp of ghee and fry the gond in batches. Set it aside.
- In the same pan, add mawa and roast on low flame until the ghee releases from the sides. Set aside.
- Using the remaining ghee, add 2 ladles of ghee to the pan and add the sifted flour to the warm ghee.
- Roast and stir the flour on low to medium flame, adding more ghee in batches until it turns golden brown and ghee begins to ooze out.
- Add the chopped almonds and cashews, mixing well.
- When the flour is roasted and turns golden brown, turn off the heat and remove the pan.
- Add the roasted mawa, fried gond, chopped dry fruits, cardamom powder, adadiya masala, and dry ginger powder. Mix well.
- In a separate pan, combine sugar and water and mix well.
- Cook until the sugar is completely dissolved and the syrup reaches a one-string consistency.
- Allow the syrup to cool slightly, then add it to the adadiya mixture and mix well.
- While the mixture is still slightly warm, shape it into authentic adadiya shapes.
- Serve or store the adadiya in an airtight container at room temperature for up to 15–20 days.
Notes
- The proportion of adadiya flour and ghee should be equal.
- Warm the milk and ghee mixture slightly; do not add it while cool.
- Rub the milk-ghee mixture into the flour so it coats the flour particles evenly.
- Sieve the flour mixture to ensure an even texture.
- Fry the gond on a low flame until it puffs up completely.
- Roast the mawa on a low flame to remove any moisture.
- Roast the flour on a medium flame, adding ghee in batches.
- Roast the flour until it changes color.
- Cook the sugar syrup until it reaches a one-string consistency.
- Shape adadiya when mixture is slightly hot and store the adadiya in an airtight container at room temperature for up to 15–20 days.
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