Almond adadiya
Urad flour winter sweet
Winter sweet of urad flour roasted in ghee with edible gum, nuts and warming spices
Adadiya pak is a classic Gujarati winter sweet: coarse black gram (urad) flour is rubbed with milk, roasted slowly in ghee until brown and sweet-smelling, then mixed with popped edible gum, almonds, pistachios, sugar and plenty of ginger, mace and cardamom. It's rich, crumbly and warming, eaten a piece a day through the cold months. Makes about 30 squares.
- Total time
- 80 min
- Difficulty
- hard
- Serves
- 15
Ingredients
- ½ cup milk or malai (milk cream)½ cup
- 1 ⅛ lb gheeplus 2 tbsp for the gum
- 7 oz gum arabica (edible gum, gund)in coarse pieces
- 14 oz powdered sugar
- 3 ½ oz almondsin small pieces
- 1 ¾ oz pistachiosin small pieces
- 2 ⅝ oz ground ginger
- 1 ¾ oz ground mace
- 1 ¾ oz ground cardamom
- ½ tsp saffron
- 2 tbsp almond and pistachio flakesto decorate
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Method
0/8 doneStep 1: Rub ½ cup milk or malai (milk cream) into 1 ⅛ lb coarse black gram flour (husked urad dal flour) with your fingertips until evenly moist, then leave for 30 minutes.
30 minStep 2: Press the mixture through a sieve with long holes (a green gram sieve) to get an even, grainy texture.
Step 3: Heat the 1 lb ghee in a wide, heavy pan, add the flour mixture and cook on a low heat, stirring constantly, until it turns brown and smells sweet and nutty.
30 minStep 4: Meanwhile, heat the remaining ⅞ oz ghee in a small pan and fry 7 oz gum arabica (edible gum, gund) a few pieces at a time until they puff up. Stir the puffed gum into the flour mixture.
5 minStep 5: Take the pan off the heat and stir in 14 oz powdered sugar, 3 ½ oz almonds, 1 ¾ oz pistachios, 2 ⅝ oz ground ginger, 1 ¾ oz ground mace, 1 ¾ oz ground cardamom and ½ tsp saffron. Mix well.
Step 6: Pour into a greased tray and press it down firmly with the back of a small greased steel bowl.
Step 7: Decorate with 2 tbsp almond and pistachio flakes, pressing them in lightly, and let the adadiya cool for an hour.
60 minStep 8: Cut into squares, then leave overnight before gently lifting them out of the tray. Keep in an airtight box for up to a month.
480 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 9 g
- Carbs
- 55 g
- Fat
- 41 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does almond adadiya take?
- About 80 minutes in total: 45 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of powdered sugar?
- Caster sugar, same amount.
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