It is a famous Gujarati winter special sweet.
Lot of patience and time is required to prepare this sweet and naturally you can guess the taste of the output.
You can very well buy this masala from store or make your own by mixing the following ingredients:
Black pepper powder
Dry ginger powder
Long pepper powder
Badiyan(star anise) powder
Dry fruits/nuts used are mixture of following:
(Plus other dryfruits/nuts you prefer)
This can be bought from store outside or made at home.
Making mawa at home may approximately take one and half hours to get the quantity required for this recipe.
This is done by reducing 1 ½ litres of full fat milk, using a very thick bottomed non stick pan, in sim gas , stirring in between to prevent burning.
Collect in a bowl, once done.
To make Main dish:
Coarsely ground urad dal powder 1 cup
Mawa(khoya) 1 cup
Ghee 1 cup + ¼ cup
Sugar 1 cup
Dry fruits 1 cup
Milk ½ cup
Scrapped dry or fresh coconut ½ cup
Edible gum 3 to 4 spoons
Adadiya masala 3 to 4 spoons
- Transfer coarsely ground urad dal powder to a broad bowl.
- Sprinkle luke warm milk and ¼ cup of melted ghee, little by little, and make the flour very soft and keep it aside for 1 hour.
- Heat ¾ cup of ghee, add the soft flour and fry till it reaches golden brown colour/pink colour.
- Add mawa and fry to golden.
- Fry the coconut in little ghee and keep aside.
- In ¼ cup of ghee, fry edible gum and keep aside.
- Heat a thick bottomed pan, add sugar and water(the quantity of water is to be just sufficient to immerse the sugar), keeping the burner in low to medium flame, keep stirring the pan contents and bring to 1 ½ string consistency.
- Now add the fried things one by one in the same order in which it was fried.
- Mix well and reduce the flame little.
- Add the adadiya masala and mix well.
- Add the nuts/dry fruits, mix well and keep stirring till it reaches the required consistency for making pieces.
- Grease a plate with ghee and transfer the contents.
- Spread well and cut into pieces.
- The challenging sweet Adadiya is ready.
Recipe shared by Mrs. Bhavana Praveen, my flat friend.