ADADIYA PAK RECIPE

INGREDIENTS

• 250 gram or 1.5 cup gram black gram flour
• 250 gram or 1.5 cup jaggery
• 250 gram or 1.5 cup + 2 tbsp melted ghee
• ¼ cup + 2 tbsp milk
• 100 gram or ½ cup edible gum – gond
• 100 gram or ½ cup dry coconut
• 3 tbsp almond
• 3 tbsp cashew
• 3 tbsp pistachio
• 1 tbsp adadiya masala
• 1 tsp cardamom powder
• 1 tsp dry ginger powder

INSTRUCTIONS

1. In a mixture grinder, grind black gram lentils (urad dal) into semi-coarse powder flour.
2. In a pan, heat 2 tbsp ghee along with 2 tbsp milk till it gets warm.
3. In a mixing bowl, add black gram flour. Now mix in the prepared ghee and milk mixture.
4. Mix well with both hands. Cover and let it rest for 10-15 minutes.
5. Meanwhile, grind edible gum (gond) and dry fruit into a coarse powder.
6. Now sieve the prepared flour and break lumps with your hands. The texture of sifted flour should be crumbly.
7. Now in a heavy bottom pan add ghee. Add sifted flour to warm ghee.
8. Keep roasting and stirring flour over low to medium flame till it gets golden brown color.
9. Add grinded gond and roast it with flour. It easily puffed up.
10. When flour is properly roasted and turns into golden brown color, then add milk slowly and mix well.
11. Now add grinded dry fruit powder, dry coconut, cardamom powder, adadiya masala and dry ginger powder. Mix well till ghee starts to ooze out from mixture.
12. Switch off the flame and add jaggery to the hot adadiya mixture. Mix well.
13. Now immediately transfer the mixture into greased tray level it using a spatula and sprinkle a sliver of pistachio and almond on the top.
14. Let it cool down completely. Cut into pieces once set. Or give the authentic shape of adadiya.