Adadiya – Indian sweet dish

I am sharing with you my dad’s and FIL’s recipe for Adadiya – an Indian sweet which is also considered to be a healthy dish to have during the winter months.  Both my dad and FIL were chefs and had trained together when they were both 18 and had remained friends since then.  Both were really passionate about cooking and loved sharing their knowledge with us.

When I was young, I wasn’t too keen on adadiyas but now I really like the taste.  It is believed that eating one adadiya for breakfast during the winter months helps to keep you warm throughout the day.   

Ingredients for 30 small adadiyas.

  • 2 and one third cups (500 grams) of coarse black gram flour now being referred to as adad flour – hence the sweet is called adadiya!!
  • ½ cup milk
  • 2 cups ghee
  • ½ cup of edible gum arabica (Gund)
  • 1½ cup of sugar which should be ground using a grinder (you can add an extra ½ cup if you like it very sweet)
  • ½ cup of finely sliced almonds
  • ½ cup of cashew nuts
  • 1 tsp of a mixture ground Elaichi and nutmeg (some recipes also mention ginger powder but I did not include it in my recipe).


1.  Take ¼ cup of ghee and ½ cup of milk and mix it with the adad flour and leave aside for 15 -20 minutes. (Some Gujaratis refer to this process as “Drabo devanu”) 


2.  Heat ½  cup of ghee and when it’s hot, add in a few bits of the edible gum to the ghee. As the ghee is hot, it will cook and pop the gum. Once cooked, lightly crush them using a pestle and mortar and leave aside.


3.  Mix the adad flour and sieve it using a large hole sieve.

4.  Add all the remaining ghee into a wok and let it heat on a medium flame.

5.  Add in the adad flour and keep stirring.   As the flour cooks – ther colour of the flour goes from light to dark golden – almost brown.

6.  Once the mixture is golden -add in the edible gum.
7.  Now add the sliced almonds and the spice mixture of ginger and nutmeg. (Some Gujaratis also add a teaspoon of ginger powder) 
8.  Stir well and turn off the heat and add in the ground sugar and mix.
9.  The adadiyas need to be formed when they mixture is warm and manageable.

10. You can either make them small and bite-size – traditionally shaped like a mountain or spread them out on a greased dish, decorate them with cashews  and cut them in diamonds.  Both styles look nice and taste wonderful.

11.  Once cool, they can be stored in an air tight container for a couple of weeks.