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Adadiya Ladwa


Adadiya Ladwa

  • Duration: 30 minutes
  • Serves: 2-4 people
  • Spice Level: Zero

Authenticity Slice

If the sugar syrup and flour mixture becomes hard, add warm milk to soften it.

Trivia Tadka

Adadiya is a famous winter sweet from the Katchch region of Gujarat. It is famous for its warm properties which used to help the Kahtiawadi community during the cold winter months.  


  • Split black gram flour (urad dal) (2 cups)
  • Desi ghee (1/2 cup)
  • Sugar (1 cup)
  • Edible gum (gond) (1 tbsp)
  • Milk (1 cup)
  • Almonds (badaam), chopped (1 tbsp)
  • Cashew nuts (kaju), chopped (1 tbsp)


  • Heat ghee in a kadhai and add this and milk to the flour.
  • Mix well and keep the flour aside for an hour.
  • Sieve the flour in a paraat.
  • Heat ghee in a kadhai on medium flame and roast the flour in it till it turns brown.
  • Keep aside and add gond to it, mix well.
  • In another vessel, take sugar and water and bring them to a boil on slow flame till you see two threads forming between your fingers.
  • When the flour cools down, add the sugar syrup to it and mix appropriately.
  • Put in the badaam and kaju and then, mix the contents well.
  • Now, pour this mixture into a thali and shape it into a 2-inch thick round disc. Cover and keep it aside for at least two hours for it to take proper shape.
  • Then, cut into small diamond shaped pieces and serve.​
  • You can store it for 15-20 days in an airtight container.

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