Adhadhiya Ladwa is a Gujarati delicacy. An urad dal halwa moulded into laddus, enriched with nuts and tinged with Indian spices. Winter in a Gujarati household is incomplete without a bite of this traditional sweet, which is known to bring warmth and energy. It is a traditional delicacy of the Kutch region and it has helpful healing properties that the body requires during the cold winter months.
The Adhadhiya Ladwa is prepared using the flour of Arad Dal (Black Gram Dal/Urad Dal) which is well roasted along with ghee and naturally healthy ingredients like dry fruits and spice powders. The Adhadhiya Ladwa is a spicy sweet that is filled with richness of taste and goodness of health and something words cannot describe.
Here is my version of Adhadhiya Lawdwa…..
- Urad flour 1kg (approx 6 cups)
- Ghee 600-750 gms
- Mava/khoya – 250 gms
- ¾ cup milk
- Chopped dry fruits (almonds, cashews, pistachios, raisins) 1/3 -1 cup
- Gond (edible gum) : 2-2 ½ tbsp (coarsely grinded)
- Adhadhiya massala 2 tbsp (or as per your taste)
- Cardamom powder 1-2 tsp
- Water for chasni 1 ½ cup
- Sugar 400-500 gms (3 cups)
- Finely sliced almonds, cashew and pistachois for garnishing
Cooking Time : 45-55 mins:
Makes : 45-50 Ladwa
To make the dhrabo Add 1 cups of warm ghee and 3/4 cup of warm milk to the urad flour in a large bowl and combine well with fingers to make a mixture that feels like coarse crumbs.
And rub between the palms to combine well into a coarse mixture.
You can as well use sieve plate to break all the crumbs as I have done here….
In another sauce pan; on medium flame heat the 2 cups of sugar and 1 to 1 1/2 cups of water( quantity of water should be enough only to submerge the sugar and not more, excess water is undesirable) simmering it until it reaches a 1.5 thread consistency.
Remove from heat and keep it warm.
**note: it is very important to have perfect 1.5 thread consistency, as less will make your final Adhadhiya “LOOSE” and more can make it “HARD”**
Heat the remaining ghee in a large pan and add the above flour mixture, stirring continuously until it starts to change color and will release little ghee
Now add gond little by little , stirring continuously & see to it that it gets fried properly.( while adding gond ghee should be sufficient enough that gond gets fried properly and stirring continuously is very important).this can take 5-7 mins or when the bubbles stop it means gond is fried properly.
Now add mava crumps, mix well and let it also get roasted till the whole mixture turns into golden brown colour and releases a roasted aroma, here you may notice that almost all the ghee has been absorbed. At this point if necessary add little ghee to avoid sticking to the vessel (*this may take around altogether 15 to 20 minutes*).
Now add chopped dry fruits and mix well and let it get roasted for 1-2 mins…
When the required colour is attained now add Adhadhiya massala mix well…
Now turn off the flame and add the cardamom powder and mix well..
Once all blended properly now its time to pour in the warm chasni (sugar syrup) stirring continuously…
( here you will see that ghee starts releasing….that is a good sign)
Mould into Laddu’s or any desired shape and garnish with dry fruit slits and let cool before storing into a airtight container,
Serve as desired..
You can also have this hot mixture before moulding into any shape as lachko adhadiya along with papad.
while moulding into desired shape if you find ghee in excess , you may remove some with the help of a spoon.
Tip3: if you like to have warm , any time you can re-heat the moulded laddu’s in an oven or by using double boiling technique,
So now in winter season, you may go ahead and try this recipe in your kitchen
Do let me know how it went ………….
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