Adadiya
Adadiya

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, adadiya. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Adadiya is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Adadiya is something that I have loved my entire life. They are nice and they look wonderful.

Adadiya or Adadiya Pak is a traditional Gujarati recipe which is often prepared during the winter season. This recipe is very nutritious and is must for. We can find, Adadiya pak recipe in Gujarati houses.

To begin with this particular recipe, we have to prepare a few components. You can have adadiya using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Adadiya:
  1. Get 300 grams black gram flour coarsely ground
  2. Take 215 grams mixed nuts
  3. Get 2 tablespoon milk
  4. Get 2 1/4 cups ghee
  5. Prepare 50 grams gund (edible gum)
  6. Take 125 grams powdered sugar
  7. Prepare 30 gram muscovado sugar
  8. Make ready 2 tablespoon adadiya masala
  9. Get 1 tablespoon ground ginger powder
  10. Get Few strand saffron

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Instructions to make Adadiya:
  1. Preparations:- - 1. In a bowl add 2 tablespoon ghee and 2 tablespoon milk and microwave for 30 seconds. In a big vessel add the adadiya flour and pour in the milk and ghee mixture and rub it in until it resembles bread crumbs.
    1. In a pan heat 1/2 cup of ghee once hot fry the gund until it pops. Remove and leave it aside. Crush the gund with potato masher. - 3. In the same pan add the remaining ghee and roast the cashews, almonds and pistachios. Once cool grind coarsely in a food processor. - 4. Seive the adadiya flour
  3. Method:- - In the same pan add the adadiya flour and roast until golden brown and the aroma is strong. Turn of the gas and add the nuts, masala, ginger and fried gund and mix well. Add brown sugar and powdered sugar. Mix well and let it cool until you can handle and make adadiya. You can also use moulds if preferred or set it in a tray.

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