Adadiya Pak
Desserts • India
About Adadiya Pak
Winter Gujarati sweet made with urad flour, ghee, edible gum, warming spices, and nuts. Dense, rich, and traditionally eaten in colder months.
How to Make Adadiya Pak (Traditional & Healthy Version)
Adadiya Pak is a cherished winter delicacy from the vibrant region of Gujarat, India. Traditionally prepared during the festival of Diwali, this sweet treat is renowned for its nourishing properties, warmth, and distinctive flavor profile. Crafted from urad dal (black gram) flour, ghee, and a medley of spices and nuts, Adadiya Pak offers a wholesome, gratifying experience for the palate. The dish is deeply rooted in Gujarati culture, where families gather to prepare and enjoy it as a symbol of prosperity and togetherness. Its rich, earthy taste and enticing aroma evoke nostalgia and comfort, making it a staple during celebrations and cold months. The authentic Adadiya Pak recipe balances health and tradition, using minimal refined sugar and high-quality ingredients like ghee, dry fruits, and natural spices. It is a vegetarian dessert that brings together protein-packed urad dal, aromatic cardamom (elaichi), and the crunchy texture of cashews and almonds. The addition of edible gum (gond) lends a unique texture and nutritional benefit, making it ideal for those seeking energy and warmth. With its moderate calorie count and nourishing macros, Adadiya Pak is a healthier option compared to many traditional Indian sweets, making it perfect for calorie-conscious celebrations.
Ingredients(for 1 medium slice (about 70g))
- 1 cup Urad dal atta (black gram flour)
- 1/3 cup Ghee (Desi ghee)
- 3/4 cup Jaggery (gur)
- 2 tbsp Edible gum (gond)
- 2 tbsp Cashews (kaju)
- 2 tbsp Almonds (badam)
- 1 tsp Cardamom powder (elaichi)
- 1/4 tsp Nutmeg (jaiphal) - optional
- 2 tbsp Milk (optional, for binding) - optional
- 5-6 Saffron strands (kesar) - optional
Instructions
- 1
Heat 1/4 cup ghee in a tawa. Fry edible gum (gond) until it puffs up. Remove, cool, and crush.
5 minutes
Fry gond on low flame to avoid burning for perfect texture.
- 2
In remaining ghee, roast urad dal atta on low flame until golden brown and aromatic.
7 minutes
Keep stirring continuously to prevent sticking and ensure even roasting.
- 3
Add chopped cashews and almonds to the roasted atta. Continue roasting for another minute.
1 minute
Use fresh nuts for better crunch and nutrition.
- 4
Add crushed gond, cardamom powder, nutmeg, and saffron strands. Mix thoroughly.
2 minutes
Mix spices well to infuse flavor evenly.
Why This Dish is Healthy
This traditional Gujarati sweet uses urad dal atta instead of refined flour, boosting protein and fiber content. Ghee, in moderate quantities, offers healthy fats, and jaggery replaces refined sugar, providing trace minerals. The combination of nuts and edible gum improves nutrient density. With a balanced macro profile and natural ingredients, Adadiya Pak fits well in a health-conscious Indian diet, especially for those tracking calories.
Adadiya Pak is rich in protein from urad dal atta and healthy fats from ghee and nuts. It offers essential minerals like calcium, magnesium, and iron. Gond provides energy and supports joint health, while jaggery is a natural sweetener packed with micronutrients. The dessert strikes a balance with moderate carbs, making it suitable for an energy boost during winters. It also contains antioxidants from saffron and cardamom, enhancing overall wellness.
Pro Tips
- 💡Tip 1: Always roast urad dal atta on low flame for optimal flavor.
- 💡Tip 2: Use fresh gond and nuts for superior nutrition and texture.
- 💡Tip 3: Allow Adadiya Pak to cool fully before cutting to avoid breaking.
Storage & Serving
Store Adadiya Pak in an airtight container at room temperature for up to 10 days. Refrigerate for longer shelf life. Keep away from moisture for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 48.0 g |
| Total Fat | 22.0 g |
| Fiber | 4.0 g |
