Adadiya Pak With Jaggery (Black Gram Fudge)

Adadiya Pak With Jaggery (Black Gram Fudge) is a traditional, protein rich , gluten free , sweet made in Gujarat (Kathiyawad) during winters. The equal portion of urad dal and ghee is roasted till golden. Edible gum, spices like ganthoda, dry ginger, nutmeg, cardamom are added to give warmth to the body. Coconut and nuts are added to make the sweet more nutritious. Jaggery equal to the flour is added as a sweetner and the mixture is then set and cut into pieces and served .

Course Breakfast, Dessert, dinner, festivalfood, gluten free, hightea, jarsnack, sweet

Cuisine Gujarati, Indian, kathiyawadi

Keyword adadiya pak, almonds, breakfast, cashew nut, coconut, diwali sweet, dry ginger, dry nuts, edible gum, festival food, ghee, gond, gujarati recipe, healthy dessert, healthy sweet, indiansweet, jaggery, kathiyawadi, pistachio, Sweet, urad dal flour, uraddal, walnut, winter dessert

Prep Time 20 minutes

Cook Time 25 minutes

settting time 5 hours

Servings pieces

Calories 204kcal

Equipment

bowl
sieve
flat plate
heavy bottom pan
spatula
grinder
knife
big tray or deep flat plate
spoon

Ingredients

Dhabo devo (making coarse urad flour texture)

500 g urad flour around 3 cup , split black gram flour
4 tbsp ghee melted, clarified butter
4 tbsp milk

Making adadiya pak

500 g ghee melted, clarified butter , around 3 cups
500 g jaggery grated, I had used natural jaggery, around 3 cups
1 cup desiccated coconut
100 g edible gum
1/4 cup almond powdered
1/4 cup cashew nut powdered
1/4 cup walnut powdered
1/4 cup pistachio powdered
2 tbsp ganthoda
2 tsp dry ginger powder soonth
2 tsp cardamom powder elaichi
1 tsp mixed spice or cinnamon
1 tsp nutmeg powder jaiphal
2 tbsp almond sliced
2 tbsp cashew nut sliced
2 tbsp pistachio sliced

Instructions

Dhabo devo (making coarse urad flour texture)

Take melted ghee in a bowl.
Add milk to it.
Mix well.
Add the ghee milk mixture to the urad dal flour.
Mix well.
Rub between the palms so that the flour resembles like bread crumbs.
Press the mixture with palms and cover and keep it aside for 30 minutes. (This process is known as "dhabo devo'". It helps to make flour crumbly and coarse).
After 30 minutes take a big hole sieve as shown. Put the pressed mixture into the sieve and break down the big lumps with your hands and sieve the mixture by pressing in between. (For making it easier you can also grind the mixture into a mixture grinder).
The sieved mixture will look grainy and coarse as shown.

Making adadiya pak

Put the edible gum into a mixture jar.
Grind it to a coarse powder. Keep aside.
In a big heavy bottom pan, heat the melted ghee on medium heat.
Add the sieved urad flour into it.
Mix and cook in medium heat for 7-8 minutes.
After 7-8 minutes the mixture will start becoming light and bubbly.
Add the crushed edible gum into it. (Usually in many recipes the gum is deep fried first in the hot ghee and then crushed). I am adding the crushed edible gum into the hot flour and ghee mixture. The gum will cook in the heat and become crunchy.
Mix well and cook on medium heat further stirring in between.
After 20 minutes, the mixture has become very light and starting getting golden. Cook further on medium heat stirring continuously.
After 30 minutes of cooking on medium heat, the mixture has become nice brown in colour. The gum is also cooked and mixture looks grainy.
Add 2-3 tbsp of water one tbsp at a time.
As you add water the mixture will rise. Stir and cook on medium heat.
Now add powdered dry nuts (almonds, cashew nut, walnut, pistachio) , desiccated coconut. Mix well.
The mixture will thicken. Cook for couple of minutes on medium heat. Add spices - ganthoda powder, dry ginger powder, nutmeg powder, mixed spice powder, cardamom powder.
Mix everything well.
Cook for further 10 minutes on medium heat or till the ghee comes out and releases from the side as shown.
Remove the vessel from the heat and let it cool for 2-3 minutes. Now add the grated jaggery.
Mix well. The jaggery will melt.
And mixture will come together.
Pour the mixture on the greased tray or deep plate. Spread it evenly and smoothen the surface with a greased flat bowl as shown.
The mixture is spreaded and smoothened well.
Spread the sliced nuts over the spreaded mixture. Press it with a bowl. Keep it aside for 4-5 hours to set.
After the mixture is set cut into pieces as per your choice with a sharp knife.
I had also kept some mixture aside and shaped them like small mountains the traditional way.
Garnish with sliced cashew nut. Let it set for 4-5 hours .
The healthy adadiya with jaggery are ready to serve.
Enjoy the adadiya pak with jaggery as a breakfast with a cup of hot milk or tea or can be enjoyed as a sweet treat with lunch or dinner everyday in winters. Store the adadiya pak at room temperature in an airtight container for a month and regulary have one piece to keep you warm in winters.

Nutrition