Adadiya Pak With Jaggery

It started snowing here in Canada, days are cold and small. It gets dark before 5pm.

This barfi is very famous among Gujaratis and most of the family prepare especially during winter. Instead of sugar, I have added jaggery which is high in iron and saves the trouble of making sugar syrup. It turned out super delicious. “Adadiya pak” also known as shiyalu pak. Back home I had store bought adadiya pak so many times. I never tried to prepare at home. This barfi is made using white lentils or matpe beans (urad dal). Urad dal has a high protein content and is also rich in some essential vitamins, minerals and fibre. I used my katlu (one of my all time most viewed) recipe but changed few steps to prepare this. It turned our soft and very delicious.

Adadiya pak is prepared mostly during winter in many Gujarati home, we can buy is from store or ask someone to prepare for us. We add many healthy spices for health benefit reason. This also helps someone with back pain as I am adding edible gum (gundar/gond)) which helps in strengthening back bone. Ginger powder, coconut, batrisu (a mix of 32 perfectly blended of traditional Ayurvedic herbs and other spice, mixed in optimum quantity brings all types of vitamins, proteins and other nutrients together) are typically used a lot during winter. You can also add flex seed powder, caraway seeds, carom seeds, poppy seeds, etc. with other spices. I am using urad flour and besan both but you can prepare this using only urad flour.

I have always heard that anything with gond, we don’t give it to men. I have no idea as what exact reason behind it. You can avoid gond (edible gum) if you are preparing it for the whole family. This recipe make around 25-30 pieces.

Please note that you can see printable version at the end. You need to use chrome browser to print or save the copy of the recipe.

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Ingredients:
1½ cup urad flour
1/2 cup besan
1 tbsp ghee
2 tbsp warm milk
1 cup ghee
2 tbsp edible gum (gundar)
1 tbsp ginger powder
Small pinch of cardamom
1 tbsp batrisu or adadiya masala (recipe below)
3 tbsp dry grated coconut
1/2 cup jaggery
15-20 almond skinned and chopped

Adadiya Masala:
10g Cardamom (Elaichi)
10g Saffron (Kesar)
25g Dry Ginger Powder(Sonth Powder)
25g Peepramul Powder(Ganthoda)
5g Black Pepper
5g Cinnamon (Dalchini)
5g Clove (Loung)
5g Nutmeg (Jaiphal)

Procedure:

1. Soak 15-20 almond in water for about an hour. Remove skin and thinly slice. Keep it aside.

2. In a small bowl, take 2 tbsp warm milk and add 1 tbsp ghee, Mix this well. (you can skip step 2 & 3 if it’s too much work for you. Check step 7)

3. In a mixing bowl combine, urad flour, besan and milk ghee mixture. This step is called dhabo. Mix everything using your hands and rub flour with palms. Then sieve this mixture and break the lumps with hands which sieving. Once it all done, just press the flour mixture with hands, cover with lid and let it rest for at least 30 minutes.

4. You can dry roast ingredients for adadiya masala and when it slightly cool, make it to powder. If you have leftover masala from this recipe, store it in clean air tight container in fridge.

5. In a wide pan, add around 1/2 cup ghee. When ghee is hot, turn down the heat to low, Now fry gond (edible gum) in ghee on low heat. It will puff up and double in size in few seconds. Remove from pan and put that in a bowl or plate. Slightly crush it using something heavy. You can now add other spices to this. Add ginger powder, batrisu or adadiya masala, cardamom powder, and grated coconut. Keep this on side.

6. Heat the same pan (used before) with ghee, add flour mixture you prepared earlier. Separate the flour with hands while adding to ghee. Now cook this on low to medium heat stirring continuous until medium brown. If you find mixture too dry then add more ghee gradually. I used almost 1 cup ghee.  You will notice the sweet aroma in the air. Mine took around 12-15 minutes to roast the flour to brown.

7. While flour is almost brown, lower the heat and add gond spice mixture. Stir and cook for 30 second this will help coconut to fry. If you have skipped step 2 & 3 then add 1/4 cup hot milk. Work quickly at this point. Add ghee if it feels very dry at this point. Turn off the heat and then add jaggery pieces (cut in small). Mix everything well. Do not move away pan as heat from the hot coil helps to melt jaggery. Continue to stir and let jaggery melt, it will take a minute or 2. Tip: If you melt jaggery in the flour mixture while heat is still on, then chances are jaggery will over cook and this barfi will be hard to break when done. 

8. Spread this mixture immediately in greased tray or thali. I spread it in 1/2 thali. The thickness should be around 1/2″. Level the mixture with flat bottom bowl or flat spatula. Sprinkle chopped almond on top and flatten with spatula. After few minutes when mixture cools down slightly, make square cuts using knife. Instead, you can make ladoo. Let the hot mixture cool down slightly and when it it is easy to handle, make ladoo.

9. When it cools down completely, remove all the pieces carefully from the tray and store in airtight container (remember to taste before you store, they taste the best when still slightly warm 😋😋 ). You don’t need to put this in fridge, it will stay good for at least 2-3 weeks at room temperature.

Adadiya pak has amazing health benefits and wonderful flavours from all the spices. It is so soft that it melts in your mouth. It is a very rich dish so try to portion control. Eat a piece in the morning.

Please do leave a comment or let me know if you have any questions regarding this dish. .

You can check out healthy winter special recipe ideas.

Katlu Pak For New Mothers
Nutritional Squares for Mothers To Be or New Mothers
Ginger Candies for Mothers To Help During Child Birth

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