Tuesday, February 20, 2018

Adadiya Recipe


For  Mixing (dhaba) process
Milk - 2 tbsp,
Ghee (clarified butter) - 2 tbsp.
Black gram flour (urad aata) - 2 cup.

Ghee (clarified butter) - 1 cup,
Powdered sugar - 1 1/4 cup,
Edible gum - 1/4 cup,
Roughly chopped cashew and almonds - 1/3 cup,
Dry ginger powder(saunth powder) - 1 tsp,
Adadiya masalo - 1 tsp,
Cardamom powder - 1/4 tsp,
Slivered almond - 1-2 tbsp.

Grease a tray with oil and keep aside.

Dhaba process
In a pan heat milk and ghee till it gets warm.

Now in a mixing bowl, take black gram flour. Now add in warm ghee and milk mixture.

Combine well with both hands as per given below image. Cover and let it rest for 5-10 minuets.

Now sieve prepared flour and break lumps as per given below image. Texture of sifted flour should be crumbly.

Now heat one cup of ghee. Fry edible gum in batches over medium flame and keep aside.

Now add sifted flour into warm ghee.

Keep roasting and stirring flour over low to medium flame till it gets golden brown color.

Now turn off the flame. Add finely chopped cashew & almond along with cardamom powder, adadiya masala, saffron, dry ginger powder and fried edible gum. Mix well and let it rest for couple of minutes.

Now add powdered sugar and mix well. Transfer the mixture into a greases tray.

Sprinkle slivered almond on top.

Let it cool down completely. Cut into pieces once set.

Store into an airtight container up to 20-25 days.
Adadiya masala can be skipped.
Adjust amount of sugar as per taste.
Add shredded dry coconut for more flavor.