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Gujarati Adadiya Pak

A rich, traditional Gujarati winter sweet made with urad dal, ghee, nuts, and spices. It offers a perfect balance of sweet, spicy (from ginger), and crunchy textures.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Indian
Servings 15 pieces
Calories 450 kcal

Ingredients
  

  • 3 cups Urad Dal Flour preferably coarse/karkara
  • 3 cups Ghee
  • ¼ cup Milk warm
  • ⅓ cup Gond edible Gum
  • 1 cup Khoya (Mava) crumbled
  • ½ cup Almond chopped
  • ½ cup Cashew chopped
  • ½ cup Coconut Grated (dry)
  • 1 tbsp Ginger Powder Sunth
  • ½ cup Pistachios Sliced
  • 1 ½ cups Misri
  • 1 ½ cups Water

Instructions
 

  • The "Dhabo" Process (Creating Texture)
    This is the heart of the recipe.
    - Take the 3 cups of Urad Dal flour in a large wide plate (Parat).
    - Add 1/3 cup melted ghee and 1/4 cup warm milk.
    - Rub: Mix it well with your hands, rubbing the flour between your palms so every grain gets coated.
    - Rest: Press the flour down firmly in the bowl/plate to pack it tight. Cover and let it rest for 10 minutes. This allows the grains to swell.

  • Sieving the Flour

    - After 10 minutes, break the lumps.
    - Use a medium-mesh sieve (wheat strainer size) to sift the mixture.
    - You will now have a beautiful, grainy, sand-like texture. This is called Kaniman.

  • Roasting to Perfection

    - Heat a heavy-bottomed pan (Kadhai). Add the remaining ghee (approx 2.5 to 3 cups).
    - Once the ghee melts, add the treated flour.
    - The Workout: Roast on low-to-medium flame, stirring continuously. Do not rush this!
    - Roast until the colour turns a deep golden brown and the kitchen fills with a nutty aroma. The ghee will start to release from the sides.

  • The Crunch & The Richness

    - Gond: Once the flour is golden hot, add the Gond directly into the mixture. The heat of the ghee-flour mix will make the Gond pop and puff up beautifully like popcorn.
    - Nuts: Add chopped almonds, cashews, and grated coconut. Roast for 1-2 minutes.
    - Khoya: Add the crumbled Khoya. Cook for another 2-3 minutes until the Khoya melts and blends in.
    - Spice: Finally, add the Ginger Powder (Sunth). Mix well and switch off the flame.

  • Making the Syrup (Chasni)

    - In a separate pan, take 1.5 cups Misri (crushed) and 1.5 cups water.
    - Boil on medium flame. Keep stirring until the sugar dissolves.
    - Consistency Check: You need a sticky syrup, slightly less than 1-string consistency. It should feel like honey between your fingers. (Since Adadiya has khoya and flour, it sets easily, so don't make the syrup too hard).

  • Mixing & Setting

    - Pour the hot syrup into the roasted flour mixture.
    - Stir vigorously. It will look loose initially but will thicken as the flour drinks up the syrup.
    - Set: Grease a thali or square tray with ghee. Pour the mixture and spread it evenly with a flat spatula.
    - Garnish: Sprinkle sliced almonds and pistachios on top and press them down gently.

  • Cool & Cut

    - Let it cool at room temperature for at least 30 minutes to 1 hour.
    - Once it’s firm but still slightly warm, cut into diamond or square shapes.
    - Store in an airtight container and enjoy a piece every morning with your tea!