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

Indulge in the exquisite flavors of Gujarati Adadiya Ladwa, a traditional dessert that beautifully marries the rich essence of urad dal with an array of aromatic spices and crunchy nuts. This delightful halwa, also known as ladwa, offers a unique texture and a depth of flavor that makes it a perfect winter treat. With the right blend of ingredients and a little patience, you can create this warm, nutty delicacy that is sure to please both family and guests alike.

Ingredients

Nutritional Information (per serving, approx.)

Preparation Time

• Prep Time: 0 minutes
• Cook Time: 45 minutes
• Total Time: 45 minutes

Servings

• Yields: 4 servings

Cuisine

• Type: Gujarati Recipes
• Course: Dessert
• Diet: Vegetarian

Instructions

1. Prepare the Flour Mixture:
   Begin by sifting the urad dal flour into a broad, flat dish. Gradually sprinkle the lukewarm milk and 1/4 cup of ghee over the flour, adding these ingredients a little at a time. Using gentle pressure from both palms, mix the flour with the ghee and milk until well combined. The mixture should hold together firmly when pressed into a lump. This process, known as Drabo Devo, typically takes about 8 to 10 minutes. Once combined, cover the mixture and let it rest in a warm place for at least 3 hours. This resting period is crucial for allowing the flour to bind effectively.

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2. Crumble the Mixture:
   After the resting time has elapsed, gently crumble the mixture and sift it through a medium-sized sieve. If a sieve is unavailable, simply crumble the mixture between your palms until it resembles coarse crumbs. Set aside.

3. Prepare the Sugar Syrup:
   In a saucepan, combine 1 cup of water and cook until it reaches a sugar syrup consistency of less than one thread. Once prepared, set the syrup aside to cool; this will allow it to be ready for incorporation into the ladwa mixture later.

4. Cook the Ladwa Mixture:
   Heat a heavy-bottomed saucepan over medium heat. Add the crumbled ladwa mixture and sauté for about 5 minutes. Next, stir in the crumbled khoya and reduce the heat to low. Gradually incorporate ghee, adding a little at a time, while stirring continuously until the mixture develops a roasted aroma and turns a light golden brown.

5. Add Nuts and Spices:
   Once the mixture is toasted, add the chopped nuts, raisins, and continue stirring. You should notice the ghee beginning to separate from the sides of the pan. Add the crushed edible gum and sauté on low or medium heat until it turns golden brown. Finally, mix in the sliced almonds, pistachios, and all the spice powders. Stir until all ingredients are well combined, then turn off the heat.

6. Incorporate the Sugar Syrup:
   After a minute, carefully stir the prepared sugar syrup into the ladwa mixture. Spread this mixture into a flat dish and allow it to cool completely, which may take about 8 to 10 hours or overnight. Once it has cooled, give it a gentle stir to check for any additional seasoning adjustments you may desire.

7. Shape and Garnish:
   Shape the ladwa mixture into balls or any desired form. Garnish with finely sliced almonds or additional pistachios for a decorative touch.

8. Storage:
   The Gujarati Adadiya Ladwa can be stored for up to a month in the refrigerator in an airtight container.

Serving Suggestions

Serve the warm Gujarati Adadiya Ladwa as a delightful dessert during winter, accompanied by a warm glass of milk. This sweet treat pairs wonderfully after a meal featuring Gujarati staples such as Sweet Tangy and Spicy Dal, Steamed Rice, Kobi Marcha No Sambharo, and Phulka. Enjoy the richness of flavors and textures that this traditional delicacy brings to your dining table!