Adad Paak Gujarati Recipe ~ Tribute by Anita Badani to Ba

by on January 26, 2011

In many traditional Rajasthani & Gujarati homes, a must-make delicacy during winter-time is laddoos made from crunchy, edible resin crystals combined in divine proportions with ingredients such as pepper, dry ginger & nuts, all of which have heating properties, making these ‘laddoos’ the perfect winter time sweet dish. There are many versions of this recipe, as is the case with most traditional recipes. Our choice for this season is Adad Paak by Anita Badani which was the winner sweet dish at the


Terra Madre Day event, recently hosted by PRITYA & THE DUCHESS CLUB in Chennai. It seems befitting to submit it for the blog event titled ‘Winter Warmers’ at ‘The Veggie Hut’.

For Anita Badani, this Adad Paak recipe warms her heart with very fond memories of her paternal grandmother, or Ba. After listening to her talk about her Ba, it made perfect sense to write about their unique relationship on this blog, a space for culinary tributes. So here is our conversation with Anita:  


J&P: Tell us about your Ba. Did you grow up with her?
Anita: The word Ba makes me feel nostalgic. She was not only my grandma, but my entire world. My mother passed away when I was six months old and I grew up under Ba’s care. We were so very absorbed in each other that we could understand each other’s moods and gestures with ease. She pampered me to no extent and brought me up like a princess.


Anita's Grandma
J&P: Did you learn cooking at a very young age? Is Gujarati cuisine your specialized culinary skill?
Anita: I learnt everyday cooking from my mother-in-law after my marriage. But I enjoyed cooking from a young age & learnt many signature Gujarati dishes from my Ba. Yes, I love cooking Gujarati food.  


J&P: Your Adad Paak is indeed delicious. What makes this dish special?
This delicious winter sweet was taught to me by Ba. She certainly left no stone unturned in my upbringing and value system, and at the same time she also managed to teach me to cook delicious items, which I now enjoy preparing for my family. Of all these, Adad Paak has been the most special to me. She insisted I learn it to perfection because of its high nutritive value. This is why it seemed like the perfect dish for Terra Madre Day because the guidelines stated that we prepare a traditional dish containing organic ingredients.  


J&P: Thank you Anita, it has been lovely listening to you talk about your Ba.
Anita: Thank you for asking me to pay a tribute to her. It is the least I can do for the woman who has enriched my life with wonderful memories. Dear Ba, I will always miss you. Love you very much.



Adad Paak Gujarati Mithai
A rich nutritive sweet, a winter favourite as it is prepared with ingredients that bestow strength and warmth.



  • 250 gms Black gram (udad dal)
  • 250 gms Khoya (readily available as solidified milk, unsweetened variety), grated
  • 250 gms Edible resin crystals (approx. size of green gram)
  • 250 gms dry coconut, grated
  • 1 cup ghee

For the Dry Fruit Mix:

  • 200 gms almonds
  • 200 gms pepper root (piplamool in Hindi, Piper Longum in Latin)
  • 200 gms dry ginger powder (saunth in Hindi)
  • 10 gms nutmeg
  • 10 gms white pepper
  • 5 gms mace

For the Sugar syrup:

  • 7 cups sugar
  • ¼ tsp saffron


1. Wipe the black gram & dry roast for a few minutes or until the aroma rises. Grind into a coarse powder, either at home or at a flour mill.
2. Roast the dry coconut for a few minutes until it turns light golden.
3. Heat 1/2 cup ghee in a heavy bottomed pan. Lower the flame & deep fry the edible resin crystals. As they puff up, remove them with a strainer and set aside. Once all the resin has been fried, strain the ghee before continuing.
4. In the same pan, mix the strained ghee along with the remaining ghee. Add the black gram flour and roast on low flame for 8-10 minutes until it turns light brown in colour. Add the grated khoya and continue to saute for 5 more minutes. Ensure that no lumps are formed. Set aside.

The Dry Fruit Mix:

1. Mix all the ingredients of the dry fruit mix & grind into a coarse mixture. Set aside.

The Sugar Syrup:

1. Dissolve saffron into a teaspoon of warm water by gently rubbing it in and allow to stand for a minute or so.
2. In a large pan combine sugar & enough water to cover it. Bring to boil over medium flame until the sugar starts melting. Strain to remove scum. Boil again, add the saffron paste and stir lightly.
3. Continute to simmer until it reaches one thread consistency.
4. Immediately add all the ingredients (including dry coconut, flour-khoya mixture, powdered resin crystals and dry fruit spice mix). Stir Well.
5. Allow to cool and roll into large lemon-sized balls or ‘laddoos’. Store in an air-tight container.   Ba’s Tip 1: The best time to eat these delicious, healthy laddoos is early winter mornings. They do not require refrigeration & have a shelf-life of upto 2 weeks. Ba’s Tip 2: For those who have not mastered the art of rolling the mixture into balls, simply pour the mixture into a shallow container before it cools. Press down firmly with a broad spatula and allow to cool.


Anita BadaniAnita Badani is a Gujarati who grew up in Hyderabad. She has been living in Chennai for 22 years now. When she was young, she used to enjoy painting oil canvases. For the past ten years, her passion is creating customized, designer sarees & cholis. She also works with Holistic Serums, a company which produces handmade, 100% natural, preservative-free serums for skin, hair & body.


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