Kutch's winter adadiya, warming besan-jaggery slab for cold months. Festival sweetness, made the slow way. Serve at room temperature, cut small — sweetness needs no size.
Prep 22 min Cook 56 min Serves 6 Hard
Ingredients
🧂Salta pinch
🧈Ghee3 tbsp
🫙Sugarto taste
🌾Gram Flour1 cup
🍯Jaggery3/4 cup, grated
🌿Green Cardamom1 tsp
Instructions
1
Measure everything before lighting the flame; there is no pause button mid-cook.
2
Start the base: the gram flour and ghee together in a thick pan, stirring so nothing catches.
3
Cook, stirring, until the mixture thickens and leaves the sides of the pan — 15 to 25 minutes of honest work.
4
Add the jaggery, cardamom and any nuts or saffron; fold through and cook two minutes more.
5
Tip into a greased tray, level the top, sprinkle nuts, and let it set before cutting into diamonds.
Chef's tip
Taste as you go — chili heat, salt and sourness should all lift each other, not fight.
