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Recipe: Adadiya Pak

November 19, 2021 13:31 IST
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Get ready to pack on some extra pounds with Adadiya Pak, a traditional winter sweet from Gujarat made with urad dal, ghee and nuts.

While it is usually shaped like a barfi, Maharaj Bhanwar Singh's version is rolled into a laddoo and has channa dal aatta or besan as an ingredient as well.

Photograph: Kind courtesy Khandani Rajdhani

Adadiya Pak

Servings: 10-12 pieces


  • 150 gm urad dalor split black gram, ground into aatta
  • 150 gm channa dal aatta or besan or gram flour
  • 100 gm mixed nuts like pistachios, cashews and almonds, chopped or sliced
  • 100 gm gondh or edible gum
  • 25 gm khus khus or poppy seeds
  • 3 tbsp milk
  • 250 gm sugar
  • 250 gm or 1 cup ghee
  • 50 gm saunth or dry ginger powder
  • 1 tsp green elaichi or cardamom powder, optional
  • A pinch of jaiphal or nutmeg powder, optional


  • In a bowl combine the urad dal aatta and the channa dal aatta.
    The texture should be coarse like suji and not very smooth.
    Add the milk and ¼ cup of the ghee.
    Mix thoroughly with your hands.
    Set aside for 30 minutes.
    Gently press and sieve the mixture through a channi with big holes.
    Keep aside.
  • In a heavy-bottomed kadhai or saucepan heat a few tbsp more of the ghee.
    Add the gondh and fry for a few minutes.
    Set aside to cool.
    Once it cools, using a mortar and pestle, crush into a coarse powder.
  • In the same kadhai/saucepan, heat the rest of the ghee.
    Add the flour mixture and the poppy seeds.
    Roast on medium-low heat, stirring continuously, till the mixture turns a rich brown.
    Be careful not to burn.
    Add the coarsely-powdered gondh and mix well.
    Take off heat and let the mixture cool 10-15 minutes.
    Add the saunth powder, sugar, elaichi powder and jaiphal powder.
    Mix well.
    Spread the mixture on a square or round plate/thali.
    Garnish with the chopped nuts and let it set for a few hours.
    Or shape, while warm, into laddoos and garnish with nuts.
    It can be stored for 2-4 weeks in an air-tight container.

Maharaj Bhanwar Singh is the corporate chef at Khandani Rajdhani.

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