Tuesday, January 15, 2019

Adadiya | Adadiya Pak With Mawa & Sugar Syrup.


For mixing process
Milk - 1/4 cup,
Ghee (clarified butter) - 2 tbsp,
Black gram flour (urad aata) - 2 cup or 350 gm,

Ghee (clarified butter) - 1 1/2 cup or 300 gm,
Mawa - 2/3 cup or 50 gm, For homemade organic mawa recipe, click HERE.
Almond (finely chopped) - 1/4 cup,
Cashews (finely chopped) - 1/4 cup,
Raisins (kismis) - 1/4 cup,
Cardamom (elaichi) powder - 1 tsp,
Nutmeg (jayfal) powder -1/2 tsp,
Adadiya masalo - 1 1/2 tbsp,
Edible gum (gaund) - 1/2 cup or 100 gm,
Dry ginger powder (saunth ) - 1 tbsp,
Dry coconut (khobra) - 1/2 cup or 50 gm,
Saffron (kesar) - 1/4 tsp.

For sugar syrup
Sugar - 1 1/2 cup or  275 gm,
Lemon slice - 1,
Water - 1/2 cup.

In a mixer grinder, grind black gram lentils into semi coarse powder flour. Keep aside.

Grate mawa and measure 2/3 cup.

Now take a pan and roast grated mawa along with 1 tsp ghee. Keep roasting and stirring mawa till it gets golden brown color. Keep aside.

Take dry coconut half and grate using grater. keep aside.

Finely chop cashew and almond. Grease a tray with oil and keep aside.

For Mixing Process
In a pan, heat ghee along with milk till it gets warm.

In a mixing bowl, add black gram flour. Now mix in prepared ghee and milk mixture.

Mix well with both hands. Cover and let it rest for 10 - 15 minutes.

Now sieve prepared flour and break lumps with your hands as per given below image.

Texture of sifted flour should be crumbly.

Now heat one and half 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 and add roasted mawa. Mix well

Add finely chopped cashew & almond along with cardamom powder, raisins, grated dry coconut,  adadiya masala, saffron, dry ginger powder and fried edible gum. Mix well.

In a sous pan, add sugar along with water and thin slice of lemon. A slice of lemon prevents syrup to crystallize. Heat over medium flame till syrup gets one and half string consistency.

Now fold in prepared sugar syrup into roasted mixture.

Mix continuously till ghee starts to oozing out from mixture.

Now immediately transfer mixture into greased tray. Level it using spatula and sprinkle slivered pistachios on top.

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

Authentic shape of adadiya can be given as per below image.

Store into an airtight container up to 15-20 days.
Adadiya masala can be skipped.
Adjust amount of sugar as per taste.
Mawa can be skipped.

For Adadiya recipe without sugar syrup and mawa click HERE.

Tuesday, November 27, 2018

Mohanthal | A Traditional Kathiawari Sweet.

Gram flour - 2 cup,
Ghee(clarified butter) - 1 cup,
Cashew & almond (roughly crushed) - 1/4 cup,
Slivered pistachio - 1 tbsp.
Milk - 1/4 cup,
Ghee (clarified butter) - 2 tbsp.

For sugar syrup
Sugar - 1 1/4 cup,
Saffron - 1/4 tsp,
Cardamom powder - 1/4 tsp,
Water - 1/2 cup.

In a small pan, heat milk along with 2 tbsp of ghee till it gets warm.

Add gram flour into a mixing bowl and add prepared milk &ghee mixture.

Combine well with both hands till it gets crumbly texture. Now cover with lid and let it rest for 10-15 minutes.

Sieve flour mixture from medium holes colander.

This process gives grainy texture to the flour, as per image given below.

Heat ghee in a pan on low flame. Add prepared grainy flour and roast over low flame.

Roast and stir constantly to cook evenly. Roast till flour change its color to light golden brown.

Now switch off the flame and add chopped cashew & almond. Mix well and let it cool down completely.

In a sauce pan, dissolve sugar with water. Switch on the flame and prepared one and half string consistency sugar syrup. To check consistency, take a bowl filled with water and drop a drop of sugar syrup.  Drop should not dissolve in water but set as it is, then its ready. Add saffron and cardamom powder. Mix well.

Now fold in prepared sugar syrup into flour mixture.

 Stir constantly till it starts to thicken up.

Transfer the mixture into a greased tray. Sprinkle slivered pistachio on top.

Let it cool down to room temperature. Cut into pieces once set.

Store into an airtight container up to 15-20 days.
Adjust amount of sugar and ghee as per taste.