Monday, December 19, 2011

Adadiya Pak Kathiyawadi winter Cake

Thailand weather is just windy now days. But its not yet so cold.
In India during winter we Kathiyawadi people make many type of pak(Warming Foods),
During winter its colder outside, and we need extra calories to stay warm. During winter we eat lots of energy food, which are often high in calories and fat, break down more slowly in the digestive tract, releasing a steady flow of energy to the body and raising internal body temperature which helps during this cold winter months.
Paak (Warming Foods), is one type of sweet, in this we used many type of spices/herbs which provides energy and heat to the body.
During winter different type of Paak usually prepared in most of Gujarati/Indian home they are like  Adu (fresh ginger) paak, Meethi (fenugreek) paak, paied, gund (gum) paak, khajur (dates) paak and most popular Adadiya paak. This is really delicious winter cake. You can store this for a month. So let’s try my traditional recipe….
1.      2 cups split black gram flour (adad no lot)
2.      2 cups clarified butter (ghee)
3.      1/2 cup milk
4.      1/2 cup gum (goond)
5.      1+ 3/4 cup sugar
6.      2 teaspoon cardamom powder
7.      1/2 teaspoon nutmeg powder
8.      1/2 cup shredded coconut dry or fresh 
9.      1/4 cup dry ginger powder (soth powder)
10.  1 tablespoon ganthoda powder
11.  1 teaspoon white musli Powder(safed musli, khairuva, asparagus), optional
12.  1 teaspoon black musli powder ( taalmuli, curculigo orchioides gaertn),optional
13.  1/2 teaspoon long  pepper powder optional
14.  1/4 teaspoon mace (javitri) powder
15.  1/2 cup almond chopped for garnish  
·        Take 2 cups split black gram flour ( urad dal flour should be coarse like suji,  make sure its not in powder foam).
·        In large bowl combine flour, milk and ¼ cup clarified butter,  mix thoroughly. (We called in this process dhabo)
·        After half hour sieve this flour by pressing mildly. Set aside.
·        In heavy bottomed pan Heat the clarified butter and fry edible gum on high flame. Set aside.
·        Chopped edible gum uneven and make coarsely powder using a mortar.
·        Add the flour in clarified butter and Roast it on a low flame stirring continuously till light brown or until 25 to 35 minutes.
·        Once it is browned add finely chopped edible gum.
·        Mix well turn off the flame, let it cool 10 to 15 minutes.
·        Add in all spices powder, sugar and coconut, mix very well.
·        Spread it on a square or round plate garnish with almonds. Cool 3 to 4 hours than cut.

·        For make typical adadiya shape (like Small Mountain) cool this mixture about 2 hours.
·        Take some mixture in plate and pressing with your finger give shape like mountain and again cool 2 to 3 hours they are hard and ready to eat.
·        Store in an airtight container eat one or two pieces in breakfast with milk.
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Sensible Vegetarian said...

Lovely one and you have a great blog.

Hamaree Rasoi said...

Excellent recipe Daksha. Have bookmarked it.

Sushma Mallya said...

Never heard of these before but am sure tastes great, looks good...

sangee vijay said...

wow...Excellent recipe,never tasted this before...bookmarked to try..thanks for sharing dear!!

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Maayeka said...

very healthy and delicious recipe for winter..a must try..

Shanthi said...

Lovely presentation. Looks flavourful and delicious

Torviewtoronto said...

this is wonderful cake looks fabulous
happy holidays

Daksha said...

Thanks for ur lovely feedback!! happy holidays to my all blogger friends...

Beth Michelle said...

I love the sound of this. Such wonderful flavors. I love Indian food but never had anything like this!!! Will have to try it this winter.

Purabi Naha said...

Lovely! Loved this recipe. Just one thing. Can we make "gond" at home?

Amarendra said...

Awesome and addictive recipes.. Happy to follow your blog.

easyfoodsmith said...

Yum Yum Yum! delicious post

kankana said...

never heard of that cake before but definitely sounds lovely.

easyfoodsmith said...

Hi Daksha! An award is waiting to be collected by you at my blog. Please collect :)

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love sms said...

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richart2012 said...

I used Pure Vegan B12 spray.There is also a cheaper version that does not advertise vegan but says so on the label called Pure Advantage B12. The ingredients are identical.


Balvinder Ubi said...

You reminded me of our days when we lived in Barmer, Rajasthan. we used to eat urad ke ladoo similar to this. I have goond in my pantry but what are the other things-white and black musli. Completely new to me. Never heard of it.

Nava.K said...

Lovely Indian dessert and we enjoy this from time to time though its most of the time store bought. Thanks for sharing this home made version.

The Mistress of Spices said...

Hi Daksha...nice recipe. Guess what...we just moved to Bangkok!

Daksha said...

Thanks to all my friends for ur lovely feedback.

Daksha said...

Hi Ramya it's great:) Where u stay in bangkok?

Daksha said...

Thanks a lot for stopping by and leaving your heartfelt thoughts..your few words are My energy boosters so plz feel free to share your thoughts...

Anonymous said...

What is ganthoda? And where can I find it?

Reena Gupta said...

Excellent recipe with very clear steps...perfect Indian recipe

Anonymous said...

can you tell jow much calorie it has?

asha hassija said...

Hello Daksha,

I am Anisha. Just like you born and brought up in India, but after marraige moved out of the country, actually my husband is born and brought up in kathiawad, so he is very much fond of Kathiawadi food and my mother-in-law was an excellent cook. I am very fond of cooking, we are non gujjus,but as I too was brought up in Ahmd, know a few gujarati dishes but have no idea about Kathiwadi food.

My mother-in-law used to make excellent adadiyapak and badam pak, I had tasted once both and can't express how god it tasted, she passed away 3 years back and didn't get chance of learning all these special recipes of her, so after she passed away was looking for these recipes on line, when saw yor recipe of adadiyapak, the ingredients looked to similar of what she used, so once gave it a try and my husband absolutely loved it and this is third winters, I am following your recipe and cooking for him, so now here I am to request you if you have badam pak recipe and if you can kindly share it with me, will be a big favour.



SehajBhasin said...

Thanks for the recipe. Will try it soon as it's winter now.
Have you posted all the other Pak recipes that you mentioned? Please do if you haven't.
I guess this is similar to panjeeri which we make in Punjab in winters. Gond is added in that too.

tushar dave said...


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