Adadiya Ladwa

On Friday, 04 January 2013 14:50
Adadiya Ladwa


Winter in gujarati household is incomplete without a bite of this traditional winter sweet ADADIYA. This is a traditional delicasy of the Kutch region in Gujarat and it has helpful heating properties which the body requires during the cold winter months . The delicacy is prepared using the flour of Arad Ni Dal (Black Gram Dal/Urad Dal) which is well roasted along with ghee and naturally healthy ingredients like dry fruits and spice powders.Though an elaborate procedure it is worth all the efforts.. I have made use of the commonly used spices, though some do use many other spices too. This spicy sweet is filled with richness of taste and goodness of health and something words cannot describe.


2 cups coarsely ground adad flour (Urad Dal Flour)
2 cups ghee + 1/4 cup ghee
1/2 cup luke warm milk
1 cup  sugar
1 3/4 cups khoya, crumbled
2 tablespoon edible gum(goond) shallow fried in ghee and crushed
1/4 cup raisins, chopped
1/3 cup cashew nut, chopped
1/2 cup almonds, chopped
2 tablespoons pistachois, chopped
4 tablespoons powdered dry ginger powder
2 tablespoons cardamom powder
2 tablespoons cinnamon powder
2 tablespoons cloves powder
1 1/2 tablespoon black pepper powder
1 1/2 tablespoon pipramul powder
finely sliced almonds and pistachois for garnishing

Note: This dish is meant to be flavored with a lot of spice. Half the spice powder initially and add more if required after the cooling stage.


Sieve the flour in a broad flat dish. Sprinkle the lukewarm milk and ghee over the flour,little by little. With gentle palm pressure of both hands, combine the flour along with the ghee and milk until well combined. The mixture should be such that it should form a lump when you hold it firmly with closed fist. This entire procedure which is called ‘Drabo Devo’ would take about 8 to 10 minutes. Cover it and keep it in a warm place for at least 3 hours.(The purpose of this is to let the flour bind well together.

After 3 hours have passed, gently crumble the mixture and then sieve it in a medium sized sieve.If you dont have a seive crumble it between your palms until the mixture feels like coarse crumbs. Keep aside.

In a sauce pan add 1 cup of water and prepare sugar syrup of less than 1 thread consistency and keep aside. The purpose of preparing the syrup first is that it cools down before you finally pour it over the hot mixture.

Heat a heavy bottomed sauce pan; add the flour crumb mixture and saute on medium heat for about 5 minutes. Stir in the crumbled khoya and continue to saute on low heat. Gradually add a little ghee at a time and keep stirring the mixture until you get a roasted aroma. The mixture you have turned a light golden brown.

At this stage add in the chopped nuts, raisins and continute to keep stirring. You will notice that that ghee begins to leave the sides of the pan. Add the crushed edible gum and sauté on low or medium flame till it turns golden brown. Finally add the almonds, pistachios and the rest of the spice powders. Stir all ingredients until well combined and turn off the heat. After about a minute, stir in the sugar syrup to the above ladva mixture.

Spread the mixture into a flat dish and allow it to cool completely ( 8 - 10 hours or overnight). After it has cooled completely, stir the mixture once again and check if you need any more additions to suit your taste. Shape the ladva mixture into balls or a desired shape. Garnish with finely sliced badam and pistachios.

You can store this for upto a month in the refrigerator in an air tight container. Warm it before serving.

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Archana Doshi
Last modified on Monday, 07 October 2013 12:20
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