In anticipation of 10 inches of snow, last night I prepared Adadiyu - a delicacy eaten during the cold season. Here's the recipe - I will try to post the picture of the final product.
1 bowl of coarse besan flour (the kind you use to make magaz or laddoo)
1/2 bowl udad daal flour (coarse is preferred - but the Indian stores only sell the fine one. So I used my handy Sumeet and made a coarse powder out of udad daal (white one))
1/2 bowl singoda flour (water chestnut flour)
lots of ghee
1 bowl of coarsely crushed almonds
1 bowl of chopped dates
1/4 bowl of methi seeds - fine powder
1 tablespoon of powdered elaichi
6 tablespoons of whipping cream - heavy or light
2 bowls of sugar - fine powder
I have an electric stove - all of this was done on a setting of 6.
Warm up a pan, put 2 ladles of ghee in it and the coarse besan flour. Keep on stirring it until the color changes to pinkish red. The flour will have fluffed up really well by this time. Take it off the stove and put 3 tablespoons of whipping cream in it. Mix it well. Pour this mixture into a huge mixing bowl. Make sure it is properly cooked - otherwise you will get the runs!!
Use the same pan, put 1 ladle of ghee in it and the udad daal powder. Keep on stirring it until the
color changes to very light brown. The flour will emit a strong udad daal smell. This is your clue that the flour is cooked. Take it off the stove and put 3 tablespoons of whipping cream in it. Mix it well and pour it with the besan in the huge mixing bowl.
Using the same pan, put 1/2 ladle of ghee in it and the singoda flour. The singoda flour will immediately turn brown. Don't panic. If you get your singoda flour freshly powdered from India - it will not turn brown. But God knows how old the singoda flours are in these Indian stores - so we just have to live with it. I was not able to tell by the color change that the singoda flour was cooked. But after 15 minutes of stirring constantly, it emitted a nice smell - which I took to be that it was cooked. Take it off the stove and mix it will the besan and udad daal mixture. There is no need to add whipping cream for this flour.
Using the same pan, put 1/4 ladle of ghee and cook the chopped dates. After 7-10 minutes, take it off the stove and mix it with all the flours. Mix all the flours together properly. Add the crushed almonds, powdered methi and elaichi - mix it well again. Add the sugar and add 1/4 ladle of ghee - mix it all thoroughly.
Take a big steel thali - rub a teaspoon of ghee all over it. Pour this mixture into the thali. Take a small katori (vadki), put a little ghee on the bottom of it and use this katori's bottom to smooth out the mixture in the thali. You should see a little ghee on top of your smoothened mix. You can sprinkle some chopped almonds or pistas on top for decoration. Start making the cuts as if you would, if you were making barfi. Store it in a container & refrigerate. You can enjoy this for 2 weeks.
Eat a piece of this adadiyu and a warm glass of milk before you venture out in the cold.
Enjoy!!
