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.
