Perfect Adadiya Recipe - Must Try This Winter
Adadiyas are Ghee-licious, melt-in-the-mouth, Gujarati winter special sweet with lots of flavored spices and nuts. Enjoy as a round, square or as a mini mountain with hot milk or alone.
Hi everyone,
Hope you all are enjoying Winter!
Actually, you cannot beat winter with just Sweaters and Blankets. Food also plays an important role n thats why all Gujjus specifically, Kutchis and Kathiyawadis are about to go into full “Vasana” mode. (Vasana means winter-special power packed food). And out of all, ‘Adadiya’ is everyone’s most favorite among all vasana. Seriously everything is full of nutrients and healthy in this season, whether it’s breakfast, lunch or dinner, Adadiya takes over.
Watch How to Make Traditional Gujarati Adadiya Video Tutorial:
If you enjoyed this video for Traditional Gujarati Adadiya Recipe please subscribe to our Youtube channel (P.S. Click the BELL icon so you can be the first to know when we post a new video). THANK YOU so much for subscribing!
Most of the Guajarati prefer an Adadiya just after their breakfast or meal, because it not only keeps your body warm but is also a power packed dessert. Having an Adadiya a day will keep your body warm throughout the day.
When I was growing up in Kutch, these Adadiya Recipe were made by my mom and grandmother in the winter months to keep us kids warm. As a kid is there a better sweet out there then homemade healthy Adadiyas? I don’t think so!
What is Adadiya?
Adadiya is a famous traditional Gujarati healthy winter recipe. Actually, this winter dessert is quintessential in a Kutchi and Kathiawadi home during the chilly winter months. These Adadiyas help to improve immunity and prevents back pain, body pain and many health problems. It also prevents cold and cough as this contains Ginger powder (sonth powder).
These Adadiyas are melt-in-the-mouth with lots of ghee, urad flour, Edible gum, khoya and lots of flavored spices. Enjoy as a round, square or as a mini mountain. These little mountains of goodness increase the heat in the body and are very healthy- despite the amount of ghee and spices that goes into it.
What does Adadiya taste like?
A favorite during winters and marriages, the distinct, toasty smell of Adadiya is inimitable. The secret of Adadiya’s taste is roasted urad daal flour in desi ghee on a low flame along with healthy nuts and flavored spices. It calls for liberal use of flavored khada masalas like Star anise (Badiya), Javitri, Cinnamon (dalchini), Cloves (laung), Cardamom (Elaichi), Nutmeg (jaiphal) and White pepper (safed mari) and Ginger powder (Sonth Powder).
Have one of these early in the morning or around snack time with some chai or hot milk…. a sure way to chase the winter chills away!
What consistency should the chasni / sugar syrup be?
When making Adadiyas, the sugar syrup should be 1.5 strings/threads or 1.5 ‘taar’ consistency. If it’s too thin, they will not set properly and they will break apart.
How to make 1.5 string or 1.5 ‘taar’ consistency chasni / sugar syrup?
Measure and boil water and sugar as per recipe instructions. After boiling for 5 minutes, carefully take some syrup in between your finger and If the thread or sugar string between your finger and thumb doesn’t break after pulling apart and forms 1 full and other half strings, 1.5 string sugar syrup or 1.5 ‘taar’ chasni is ready. Take it off the flame and continue with the recipe.
Different ways to make Adadiya:
There are dozens of different ways to make Adadiya. This happens to be my favourite Adadiya Recipe.
My version of Adadiya Recipe uses coarse urad daal flour, desi ghee, edible gum (Gund), ginger powder (sunth), Khoya / khova/ mawa, sugar syrup or chasni, healthy dry fruits and some flavored spices. This blend produces delicious and healthy Adadiya with a fabulous mouth melting and crunchy texture inside.
Adadiya with khoa / mawa:
Khoa / khoya / Milk solids or mawa is a traditional ingredient in Adadiya Recipes.
You can either buy mawa from the shop or make it at home.
Make your own Mawa by boiling full-fat milk until all you are left with is a solid mass. This is time consuming but most of people swear by it!
Adadiya with readymade masala powder:
Lots of people like to make Adadiyas with store-bought masala powder. The masala powder is made with lots of flavored spices and it give the strong flavor to the adadiyas. I’ve never given this one a go but if you like strong flavours and test, go for it!
How to Shape Adadiya?
Things you need to shape Adadiya perfectly: A ring mould or a round cookie cutter, your two hands and lots of patience. I am using here a cookie cutter.
You can also shape your Adadiyas like small mountains or triangles with your fingers.
Or you can simply cut them in square pieces.
Watch my Adadiya Recipe video to see how I shape them neatly and evenly.
Taste is everything!
I cannot reiterate this enough. When it comes to Adadiya, taste is incredibly important. Even if one ingredient or spice is out, it will throw the entire recipe.
Be sure to weigh all your ingredients using a kitchen scale for accuracy.
How much Adadiya does this recipe make?
This recipe makes approximately 2 kg of Adadiyas.
How to store Adadiya?
Once Adadiyas cooled, they will become hard and ready to go into a storage container. These will keep fresh for about three to four weeks in room temperature.
Can I refrigerate Adadiyas?
Big Yes.
Keep Adadiyas in a refrigerator-safe container and defrost at room temperature.
I recommend warming them up in the microwave for about 30 seconds before you serve.
Some common Adadiya Mistakes:
Incorrect ingredients weights and measures
Incorrect chasni / sugar syrup consistency
Edible gum (Gundar) not perfectly fried
Urad flour not properly roasted
Poor quality of khoa / mawa.
Serving one Adadiya every morning keeps you healthy!!!
What are the ingredients for Adadiyas?
Here’s a list of all the ingredients you’ll need for making my version of Authentic Adadiyas at home.
- Desi Ghee
- Coarse Urad Dal Flour
- Edible gum
- Khoa / Khoya / Mawa / Milk Solids
- Sugar
- Ginger Powder (Sonth powder)
- Star anise (Badiya)
- Mace (Javitri)
- Cinnamon (Dalchini)
- Cloves (Laung)
- Cardamom (Elaichi)
- Nutmeg (Jaiphal)
- White pepper (Safed mari)
- Dry fruits of your choice
- Poppy seeds (Posta dana / Khaskhas)
How to Make Adadiyas:
Follow these really simple instructions for how to make Nutritious, healthy and Perfect Adadiya.
1] Start off this recipe by making a fine spices powder from the below flavored spices using mixer grinder and keep it aside.
2] Deep fried the edible gum in desi ghee and keep them aside.
3] Next, add some desi ghee to a heavy bottom pan and roast the coarse urad dal flour till it became light pink colour. After that add grated khoa in it and again roast until it turns light brown color.
4] Add sugar and water in a pan and make 1.5 string sugar syrup or 1.5 ‘taar’ chasni.
5] To the warmed urad dal flour and mawa mixture, add grinded Spices Powder, ginger powder and chopped dry fruits, sugar syrup and combine well. Now allow this mixture to cool.
6] Once cooled add fried edible gum into this mixture and also add some ghee if required and stir well to incorporate well.
7] Take a ring mould and put little adadiya mixture in it using your hand and press it properly and roll the mould one side in dry fruits flakes and poppy seeds and unmold it. Repeat with all the Adadiyas.
Troubleshootings:
Why are my Adadiya not properly set?
It’s likely the Adadiya mixture contains too much chasni / sugar syrup. If chasni / sugar syrup is too thin, the adadiyas will not set properly.
Or the less quantity of ghee may be the reason.
Why are my Adadiyas hard?
Your Adadiyas might be too hard due to overcooked chasni / sugar syrup or a lack of proper ghee in the mixture.
Why do Adadiyas taste like Atta or burning burfi?
If your urad dal flour is not properly roasted in ghee it will taste like atta. And if the flour is over roasted it will ruin the taste of your Adadiya. Some people, almost burn the flour and make it black. This is not good. Make sure to roast flour perfectly (light pinkish) in ghee with low flame.
Dessert recipes are always the talk of any holiday, and if you’re looking to impress your family and dear ones, then definitely check out my Bombay Ice Halwa or Lauki Ki Kulfi.
Pro Tip – Use Fresh khova / mawa, it gives extra flavour and richness to your Adadiya and also you can store Adadiya for long.
Adadiya Recipe
Adadiya is Ghee- licious, melt-in-the-mouth Gujarati winter special sweet with lots of flavored spices and nuts. Enjoy as a round, square or as a mini mountain with hot milk or alone.
Take a grinder jar and grind mace, star anise, cardamom, cloves, cinnamon, nutmeg, white pepper together to make spice powder and keep it aside. Sieve it also.
Melt ghee (approximate 200 ml) in a large, heavy-based pan. Add Edible gum and fry them until they puff up, taking care not to overcrowd the ghee.
Don't add too many at once as they puff up and require space. Fry all edible gum in small batches and keep them aside.
Use the same pan and add remaining ghee (300 ml) and melt it. Add the course urad dal flour and stir well to incorporate.
Cook over a low heat, stirring constantly until the mixture turns from a white color to pinkish in color.
This should take 6-7 minutes depending on the level of heat. Don't stop stirring the mixture at any point.
As soon as the mixture becomes a light pinkish color, add grated khoa or mawa and again stir well to incorporate.
Cook over a low heat, stirring constantly until the mixture turns from a pinkish color to light brown in color.
This should take 4-5 minutes. Again, make sure don’t stop stirring the mixture at any point.
Switch the heat off. Continue to stir for a further two minutes to temper the residual heat. The mixture will be extremely hot and it will continue to cook even after you switch the heat off.
This is why it's important to switch the gas off as soon as it begins to turn light brown in color. Allow the mixture to cool while you make the sugar syrup.
Place the sugar in a large pan. Add the water and stir to combine. Once the sugar has dissolved and mixture comes to a boil for 5-7 minutes, carefully take some syrup in between your finger and check the consistency of the sugar syrup.
Allow the sugar syrup to reach the consistency of 1.5 string or taar.
If the thread or sugar string between your finger and thumb doesn’t break after pulling apart and forms 1 full and other half strings, 1.5 string sugar syrup or 1.5 ‘taar’ chasni is ready.
Now switch the heat off.
To the warmed urad dal flour and mawa mixture, add grinded spices powder, ginger powder and chopped dry fruits (Cashew, Almonds, Walnuts, Pistachio or you can take your favorite ones).
You can add store bought adadiya mix spices powder here also if you want. Stir well to incorporate. It should now be warm.
Very carefully, now pour the hot chasni or sugar syrup into the urad dal flour mixture. Slowly begin the stir the mixture using a wooden spoon.
After 1 minute of stirring, it will become shiny and lava-like in appearance.
Now allow this mixture to cool (not completely cooled). It will take few minutes depending upon the quantity of the mixture.
Once cooled, add fried edible gum into this mixture and also add some ghee if required and stir well to incorporate well.
(always add fried edible gum in last means cooled Adadiya mixture because if we add edible gum in hot adadiya mixture, Adadiya will become sticky)
Take a ring mould or cookie cutter and put adadiya mixture in a mould using your hand and press it properly and roll the mould one side in crushed dry fruit and poppy seeds and unmold it. Repeat with all the Adadiyas.
If you want Adadiya in square pieces then Pour the liquid Adadiya mixture into a greased plate or thali. Flatten the top using a spatula and then sprinkle over some almonds and pistachios flakes and poppy seeds.
Allow the Adadiya to cool to room temperature. Once cooled, cut into square pieces using a sharp knife.
If you want your Adadiya in mini mountains shape, take the small mixture and start making small mountains out of it using your fingers.
And garnish them with Dry fruits flakes and poppy seeds.
Enjoy the Adadiya at room temperature, cold or hot.
Ingredients
Directions
Take a grinder jar and grind mace, star anise, cardamom, cloves, cinnamon, nutmeg, white pepper together to make spice powder and keep it aside. Sieve it also.
Melt ghee (approximate 200 ml) in a large, heavy-based pan. Add Edible gum and fry them until they puff up, taking care not to overcrowd the ghee.
Don't add too many at once as they puff up and require space. Fry all edible gum in small batches and keep them aside.
Use the same pan and add remaining ghee (300 ml) and melt it. Add the course urad dal flour and stir well to incorporate.
Cook over a low heat, stirring constantly until the mixture turns from a white color to pinkish in color.
This should take 6-7 minutes depending on the level of heat. Don't stop stirring the mixture at any point.
As soon as the mixture becomes a light pinkish color, add grated khoa or mawa and again stir well to incorporate.
Cook over a low heat, stirring constantly until the mixture turns from a pinkish color to light brown in color.
This should take 4-5 minutes. Again, make sure don’t stop stirring the mixture at any point.
Switch the heat off. Continue to stir for a further two minutes to temper the residual heat. The mixture will be extremely hot and it will continue to cook even after you switch the heat off.
This is why it's important to switch the gas off as soon as it begins to turn light brown in color. Allow the mixture to cool while you make the sugar syrup.
Place the sugar in a large pan. Add the water and stir to combine. Once the sugar has dissolved and mixture comes to a boil for 5-7 minutes, carefully take some syrup in between your finger and check the consistency of the sugar syrup.
Allow the sugar syrup to reach the consistency of 1.5 string or taar.
If the thread or sugar string between your finger and thumb doesn’t break after pulling apart and forms 1 full and other half strings, 1.5 string sugar syrup or 1.5 ‘taar’ chasni is ready.
Now switch the heat off.
To the warmed urad dal flour and mawa mixture, add grinded spices powder, ginger powder and chopped dry fruits (Cashew, Almonds, Walnuts, Pistachio or you can take your favorite ones).
You can add store bought adadiya mix spices powder here also if you want. Stir well to incorporate. It should now be warm.
Very carefully, now pour the hot chasni or sugar syrup into the urad dal flour mixture. Slowly begin the stir the mixture using a wooden spoon.
After 1 minute of stirring, it will become shiny and lava-like in appearance.
Now allow this mixture to cool (not completely cooled). It will take few minutes depending upon the quantity of the mixture.
Once cooled, add fried edible gum into this mixture and also add some ghee if required and stir well to incorporate well.
(always add fried edible gum in last means cooled Adadiya mixture because if we add edible gum in hot adadiya mixture, Adadiya will become sticky)
Take a ring mould or cookie cutter and put adadiya mixture in a mould using your hand and press it properly and roll the mould one side in crushed dry fruit and poppy seeds and unmold it. Repeat with all the Adadiyas.
If you want Adadiya in square pieces then Pour the liquid Adadiya mixture into a greased plate or thali. Flatten the top using a spatula and then sprinkle over some almonds and pistachios flakes and poppy seeds.
Allow the Adadiya to cool to room temperature. Once cooled, cut into square pieces using a sharp knife.
If you want your Adadiya in mini mountains shape, take the small mixture and start making small mountains out of it using your fingers.
And garnish them with Dry fruits flakes and poppy seeds.
Enjoy the Adadiya at room temperature, cold or hot.
Leave a Reply