Gujarati Adadiya Ladwa Recipe - Urad Dal Halwa with Nuts & Spices
A vegetarian Gujarati Recipes recipe with urad dal flour - coarsely ground to a flour, s ghee - + 1/4 ghee, milk - lukewarm. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
29 steps- 1
To begin making the Gujarati Adadiya Ladwa Recipe, sieve the flour in a broad flat dish
urad dal flour - coarsely ground to a flour(2 cups) - 2
Sprinkle the lukewarm milk and ghee over the flour a little at a time
urad dal flour - coarsely ground to a flour(2 cups)s ghee - + 1/4 ghee(2 cup)milk - lukewarm(1/2 cup)gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon) - 3
With gentle palm pressure of both hands, combine the flour along with the ghee and milk until well combined
urad dal flour - coarsely ground to a flour(2 cups)s ghee - + 1/4 ghee(2 cup)milk - lukewarm(1/2 cup)gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon) - 4
The mixture should be such that it should form a lump when you hold it firmly with closed fist
- 5
This entire procedure which is called ‘Drabo Devo’ would take about 8 to 10 minutes
- 6
Cover it and keep it in a warm place for at least 3 hours
- 7
The purpose of this is to let the flour bind well together
urad dal flour - coarsely ground to a flour(2 cups) - 8
After 3 hours have passed, gently crumble the mixture and then sieve it in a medium sized sieve
- 9
If you don't have a sieve crumble it between your palms until the mixture feels like coarse crumbs
- 10
Keep aside
- 11
In a sauce pan add 1 cup of water and prepare sugar syrup of less than 1 thread consistency and keep aside
sugar(1 cup) - 12
The purpose of preparing the syrup first is that it cools down before you finally pour it over the hot Adadiya Ladwa mixture
- 13
Heat a heavy bottomed sauce pan; add the Adadiya Ladwa crumb mixture and saute on medium heat for about 5 minutes
- 14
Stir in the crumbled khoya and continue to saute on low heat
-3/4 khoya (mawa) - crumbled(1 cups) - 15
Gradually add a little ghee at a time and keep stirring the mixture until you get a roasted aroma
s ghee - + 1/4 ghee(2 cup)gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon) - 16
The mixture you have turned a light golden brown
- 17
At this stage add in the chopped nuts, raisins and continue to keep stirring
raisins - chopped(1/4 cup)cashew nuts - chopped(1/3 cup)badam (almond) - chopped(1/2 cup)tablespoons pistachios - chopped(2) - 18
You will notice that that ghee begins to leave the sides of the pan
s ghee - + 1/4 ghee(2 cup)gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon)badam (almond) - sliced or pistachois will also do for garnishing(2) - 19
Add the crushed edible gum and sauté on low or medium flame till it turns golden brown
gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon) - 20
Finally add the almonds, pistachios and the rest of the spice powders
tablespoons pistachios - chopped(2)tablespoons dry ginger powder(4)tablespoons cardamom powder (elaichi)(2)tablespoons cinnamon powder (dalchini)(2)-/2 black pepper powder(1 tablespoon)/2 peepramul powder (ganthoda)(1 tablespoon) - 21
Stir all ingredients until well combined and turn off the heat
- 22
After about a minute, stir in the sugar syrup to the above ladva mixture
sugar(1 cup) - 23
Spread the mixture into a flat dish and allow it to cool completely ( 8 - 10 hours or overnight)
- 24
After it has cooled completely, stir the mixture once again and check if you need any more additions to suit your taste
- 25
Shape the ladva mixture into balls or a desired shape
- 26
Garnish with finely sliced badam and pistachios
badam (almond) - chopped(1/2 cup)tablespoons pistachios - chopped(2)badam (almond) - sliced or pistachois will also do for garnishing(2) - 27
You can store the Gujarati Adadiya Ladwa for upto a month in the refrigerator in an airtight container
- 28
Serve the Gujarati Adadiya Ladwa as warm Dessert for the winter months along with a warm glass if milk
milk - lukewarm(1/2 cup) - 29
Serve it after a meal of Gujarati Dal Recipe - Sweet Tangy and Spicy Dal, Steamed Rice, Gujarati Kobi Marcha No Sambharo Recipe, Phulka
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Gujarati Adadiya Ladwa Recipe - Urad Dal Halwa with Nuts & Spices
A vegetarian Gujarati Recipes recipe with urad dal flour - coarsely ground to a flour, s ghee - + 1/4 ghee, milk - lukewarm. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
29 steps- 1
To begin making the Gujarati Adadiya Ladwa Recipe, sieve the flour in a broad flat dish
urad dal flour - coarsely ground to a flour(2 cups) - 2
Sprinkle the lukewarm milk and ghee over the flour a little at a time
urad dal flour - coarsely ground to a flour(2 cups)s ghee - + 1/4 ghee(2 cup)milk - lukewarm(1/2 cup)gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon) - 3
With gentle palm pressure of both hands, combine the flour along with the ghee and milk until well combined
urad dal flour - coarsely ground to a flour(2 cups)s ghee - + 1/4 ghee(2 cup)milk - lukewarm(1/2 cup)gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon) - 4
The mixture should be such that it should form a lump when you hold it firmly with closed fist
- 5
This entire procedure which is called ‘Drabo Devo’ would take about 8 to 10 minutes
- 6
Cover it and keep it in a warm place for at least 3 hours
- 7
The purpose of this is to let the flour bind well together
urad dal flour - coarsely ground to a flour(2 cups) - 8
After 3 hours have passed, gently crumble the mixture and then sieve it in a medium sized sieve
- 9
If you don't have a sieve crumble it between your palms until the mixture feels like coarse crumbs
- 10
Keep aside
- 11
In a sauce pan add 1 cup of water and prepare sugar syrup of less than 1 thread consistency and keep aside
sugar(1 cup) - 12
The purpose of preparing the syrup first is that it cools down before you finally pour it over the hot Adadiya Ladwa mixture
- 13
Heat a heavy bottomed sauce pan; add the Adadiya Ladwa crumb mixture and saute on medium heat for about 5 minutes
- 14
Stir in the crumbled khoya and continue to saute on low heat
-3/4 khoya (mawa) - crumbled(1 cups) - 15
Gradually add a little ghee at a time and keep stirring the mixture until you get a roasted aroma
s ghee - + 1/4 ghee(2 cup)gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon) - 16
The mixture you have turned a light golden brown
- 17
At this stage add in the chopped nuts, raisins and continue to keep stirring
raisins - chopped(1/4 cup)cashew nuts - chopped(1/3 cup)badam (almond) - chopped(1/2 cup)tablespoons pistachios - chopped(2) - 18
You will notice that that ghee begins to leave the sides of the pan
s ghee - + 1/4 ghee(2 cup)gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon)badam (almond) - sliced or pistachois will also do for garnishing(2) - 19
Add the crushed edible gum and sauté on low or medium flame till it turns golden brown
gond (natural gum) - shallow fried in ghee and crushed(2 tablespoon) - 20
Finally add the almonds, pistachios and the rest of the spice powders
tablespoons pistachios - chopped(2)tablespoons dry ginger powder(4)tablespoons cardamom powder (elaichi)(2)tablespoons cinnamon powder (dalchini)(2)-/2 black pepper powder(1 tablespoon)/2 peepramul powder (ganthoda)(1 tablespoon) - 21
Stir all ingredients until well combined and turn off the heat
- 22
After about a minute, stir in the sugar syrup to the above ladva mixture
sugar(1 cup) - 23
Spread the mixture into a flat dish and allow it to cool completely ( 8 - 10 hours or overnight)
- 24
After it has cooled completely, stir the mixture once again and check if you need any more additions to suit your taste
- 25
Shape the ladva mixture into balls or a desired shape
- 26
Garnish with finely sliced badam and pistachios
badam (almond) - chopped(1/2 cup)tablespoons pistachios - chopped(2)badam (almond) - sliced or pistachois will also do for garnishing(2) - 27
You can store the Gujarati Adadiya Ladwa for upto a month in the refrigerator in an airtight container
- 28
Serve the Gujarati Adadiya Ladwa as warm Dessert for the winter months along with a warm glass if milk
milk - lukewarm(1/2 cup) - 29
Serve it after a meal of Gujarati Dal Recipe - Sweet Tangy and Spicy Dal, Steamed Rice, Gujarati Kobi Marcha No Sambharo Recipe, Phulka
Rate this recipe
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