Adadiya Pak at Home

Heat a little ghee in a pan.

Fry 100 grm gond until it puffs up.

Crush lightly and keep aside.

In the same pan, add the remaining ghee (220–250 grm).

Roast 250 g udad dal powder slowly on medium flame until golden and aromatic.

Add 2 tbsp adadiya powder and roast for a few minutes.

Add 100 g dry coconut (grated) and roast until fragrant.

Mix in ¼ cup mixed nut powder and the fried gond.

Stir well so everything blends evenly.

In another pan, melt 250 g jaggery with 60 ml milk + 2 tbsp milk.

Heat until jaggery dissolves and forms a smooth syrup (no lumps).

Pour the hot jaggery syrup into the roasted flour mixture.

Mix quickly and thoroughly.

Spread the mixture onto a greased tray.

Level the surface and let it cool slightly.

Cut into squares or diamonds once set.

🌿 Tips

Roast on low to medium flame for best flavor.