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.