Gujarati Adadiya Ladwa – Spiced Urad Dal Halwa with Nuts and Ghee

Gujarati Adadiya Ladwa Recipe – Urad Dal Halwa with Nuts & Spices

Description:
Adadiya Ladwa is a traditional Gujarati delicacy made from urad dal flour, ghee, and milk, infused with aromatic spices and topped with a mix of nuts. It’s a delicious dessert enjoyed particularly during colder months.

Cuisine: Gujarati Recipes
Course: Dessert
Diet: Vegetarian

Ingredients:

• 2 cups Urad Dal Flour (coarsely ground)
• 2 cups Ghee + 1/4 cup ghee
• 1/2 cup Milk (lukewarm)
• 1 cup Sugar
• 1-3/4 cups Crumbled Khoya (Mawa)
• 2 tablespoons Gond (natural gum), shallow fried in ghee and crushed
• 1/4 cup Sultana Raisins (chopped)
• 1/3 cup Cashew nuts (chopped)
• 1/2 cup Whole Almonds (Badam, chopped)
• 2 tablespoons Pistachios (chopped)
• 4 tablespoons Dry ginger powder
• 2 tablespoons Cardamom Powder (Elaichi)
• 2 tablespoons Cinnamon Powder (Dalchini)
• 2 tablespoons Cloves (Laung, powdered)
• 1-1/2 tablespoons Black pepper powder
• 1-1/2 tablespoons Peepramul powder (Ganthoda)
• 2 Whole Almonds (Badam), sliced (for garnish)
• Pistachios (for garnish)

Preparation Time: 0 minutes
Cook Time: 45 minutes

Instructions:

1. Prepare the Flour Mixture:
   Sift the urad dal flour into a broad flat dish. Gradually sprinkle the lukewarm milk and ghee over the flour while mixing it gently with both hands. The mixture should form a lump when pressed. This process, called Drabo Devo, takes about 8–10 minutes. Cover it and leave it in a warm place for at least 3 hours. This helps the flour bind together.

2. Crumble and Sieve the Mixture:
   After 3 hours, crumble the mixture and sieve it using a medium-sized sieve. If a sieve isn’t available, crumble the mixture between your palms until it feels like coarse crumbs.

3. Prepare Sugar Syrup:
   In a saucepan, add 1 cup of water and prepare a sugar syrup with less than a 1-thread consistency. Set it aside to cool.

4. Cook the Adadiya Ladwa:
   Heat a heavy-bottomed saucepan and add the crumbled Adadiya Ladwa mixture. Saute on medium heat for about 5 minutes. Stir in the crumbled khoya and continue cooking on low heat. Gradually add ghee, stirring constantly, until the mixture turns light golden brown and releases a roasted aroma.

5. Add Nuts and Spices:
   Add the chopped nuts, raisins, and continue stirring. Once the ghee starts leaving the sides of the pan, add the crushed edible gum. Continue sautéing on low or medium heat until it turns golden brown. Add the almonds, pistachios, and all the spices (dry ginger powder, cardamom, cinnamon, cloves, black pepper, and peepramul powder). Stir everything until well combined, then turn off the heat.

6. Combine with Sugar Syrup:
   After a minute, pour the prepared sugar syrup into the mixture, stirring well.

7. Cool and Shape the Ladwa:
   Spread the mixture in a flat dish and let it cool completely (about 8–10 hours or overnight). Once cooled, check for flavor adjustments and stir. Shape the ladwa mixture into balls or your desired shape.

8. Garnish and Store:
   Garnish the ladwa with sliced almonds or pistachios. Store the Adadiya Ladwa in an airtight container in the refrigerator for up to a month.

Serving Suggestion:
Serve this warm dessert during the winter months with a glass of warm milk. It pairs beautifully with a meal of Gujarati Dal, Steamed Rice, Gujarati Kobi Marcha No Sambharo, and Phulka.

Enjoy your Gujarati Adadiya Ladwa as a delightful and festive treat!