When the December winter comes around, many different desserts are served and prepared with audacity. Adadiya Pak recipe is a famous Traditional Gujarati Kathiyawadi Healthy Recipe. This flavorful recipe is usually made during the winter season. This sweet keeps your body warm during the winter season.
The secret of adadiye Pak richness is its roasted urad daal in ghee on a low flame along with healthy nuts and spices. Most of the north Indians prefer a pak just after their meal; this adadiya pak not only keeps your body warm but is also a healthy dish. Having an adadiya pak after your breakfast will keep your body warm throughout the day.
Adadiya pak is one of the famous Gujarati recipes made during the winter season. Let’s learn how to make an Adadhiya pak in less than 20 minutes with the Gujarati style.
- Serving: 4 people
- Prep time: 20 minutes
- Calories: 37kcal
- 1/2 cups Ghee (Use as needed to cook each of the flours and dates separately)
- 2 cups Gram flour
- 1/2 cup Black gram flour
- Four tbs Wheat flour
- 1/4 cup Dates chopped
- 1 cup Sugar/Jaggery
- 1/4 cup Coconut grated
- Three tbs Ginger powder
- Four tbs Water chestnut flour
- 1/4 cup Ground almond
- 3 tbsp Ganthoda (Optional)
- 4 tbsp Methi powder
- Three tbs Vasanu batrisu
- Cardamom powder To Taste
- Elaichi To Taste
- 1 tbsp Almonds slivered
- 1 tbsp Pistachio crushed
- Take a bottomed Kadai (pot), heat it to a medium flame, melt the ghee in it.
- Once the ghee melts, add gram flour, continuously stir, and cook for about 18 to 20 minutes or until the raw aroma and taste go away.
- After about 20 minutes, the mixture changes color, releasing the individual scent of cooked flour and becomes lighter as well. Once done, keep it aside in another pot and use the same Kadai to cook the rest of the flours.
- If possible, Cook the flours one by one separately. The black gram flour and wheat flour may be cooked together.
- Once the black gram flour and wheat flour are cooked well, add them to the cooked besan flour set aside, let the mixture cool down.
- Then cook the chestnut flour till it changes color and gives the nutty scent. Add this to the other flour mixture and leave it to be cool.
- Coat the dates with any of the flour so that they stay separate, and won’t stick with each other.
- In a pan, add more ghee and cook the chopped and coated dates along with the coconut. Make sure not to overcook them.
- Once it is done, add the ground almonds and stir for some time to combine all the ingredients.
- Add the mixture of dates-coconut-almonds to the flour mixture to this also add the ganthoda, ginger powder, fenugreek powder, and cardamom powder, mix them well to combine with the flour.
- Add vasanu batrisu (optional) and mix well.
- Then Add shredded jaggery and cook slightly until jaggery is melted
- When the mixture is cooled or just warm, add sugar and combine well into the flour mixture.
- Grease large plates/thalis with edges and spread the mixture on it. Use a small bowl to smoothen the surface.
- After a couple of hours, you can make pieces out of the tangible hard spread mixture on the plates.
- Garnish with dry fruits and cardamom powder.
Make these in bulk because it can be stored in the fridge for 4, 5 weeks in an airtight container. Do not miss out on these winters with this amazing adadiye pak formula. Spread these recipes and make lovely sweets to make a healthy winter for your family and friends.