Rajlakshmi
January 14, 2026
Adadiya is from the famous region of Kutch, Gujarat. This dish is believed to have immense healing powers and is a boon for the body during the winter season. This dish is prepared by using some urad dal that is roasted in a pan with some ghee and a handful of other dry fruits and spices.
½ cup of urad dal ½ cup of besan 1 tbsp ghee 2 cups of warm milk A pinch of cardamom 1 cup of ghee, separately set aside 2 tbsp edible gundar or gum 2 tsp of cardamom powder ½ tsp saffron strands 4 tsp of ginger powder 4 tsp of Peepradmul powder or ganthoda
2 tsp of black pepper powder 2 tsp of cinnamon powder 2 tsp of clove, powdered 2 tsp of nutmeg 3 tbsp of dried coconut ½ cup of jaggery 10-20 almonds, peeled and chopped
In a mixing bowl, add warm milk and ghee. Mix well. In another bowl, add the urad dal powder, besan and the ghee-milk mixture.
Run your fingers through it. Sieve it. Cover it and let it rest for 30 minutes.
Make the adadiya masala. Dry roast black pepper, cinnamon, nutmeg, cloves and cardamom until aromatic.
Cool completely. Grind into a powder. Add in ginger powder and peepramul powder. Crush saffron, add to the spice mix. Transfer to an air-tight jar.
In a wide pan, heat some ghee. Fry the edible gum on low heat. Once it puffs up, transfer to a plate. Let it cool. Press it down gently.
Add ginger powder, cardamom powder, grated coconut and the adadiya spice mix. Set aside. Heat the same pan with ghee again.
Add the urad dal flour mixture from before. Cook until light brown. Slowly add the adadiya gum mixture into it.
Add jaggery. Mix gently with a spatula. Turn off the heat. Add almonds.
Cut into pieces. Adadiya pak is ready to eat. Store in air-tight containers.