Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, adu paak (ginger fudge). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Wash the ginger and scrap the skin off. Make small pieces and in a food processor add ginger and milk and blitz it to smooth paste. Braise again on slow heat till ghee (Clarified butter) separates. Transfer to a tray sprinkle some chopped almonds (optional) and leave to set.
Adu paak (ginger fudge) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Adu paak (ginger fudge) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have adu paak (ginger fudge) using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Adu paak (ginger fudge):
- Take 250 grams ginger
- Make ready 100 grams wheat flour
- Take 250 grams jaggery
- Prepare 200 grams ghee
- Get 125 grams desiccated coconut
- Take 1/4 cup milk
- Take 50 grams khus khus
- Get 100 grams almond powder
- Get 1/4 teaspoon cardamom powder
- Prepare 1 tablespoon chopped nuts
- Make ready 1/4 teaspoon cardamom powder
- Prepare Few strands of saffron
Aadu Pak / Ginger Pak / Adrak Ki Barfi - A must try Winter Special Recipe made from Adrak / Ginger and Wheat Flour as main ingredients. Gundar Pak / Paak - Edible Gum Fudge is a traditional Gujarati delicacy which is often prepared during the winter season. These exotic and unique taste bars consists of Bawal/Baval Gundar or gond (edible gum) ghee, jaggery and lots of special herbs and spices. WINTER WARMER FOODS IN GUJARAT Adu paak (ginger fudge) ginger, wheat flour, jaggery, ghee, desiccated coconut, milk, khus khus, almond powder Husseina Nazir.
Steps to make Adu paak (ginger fudge):
- Please use non stick pan if possible as the ginger will stick at the bottom if not using non stick. - Wash the ginger and scrap the skin off. Make small pieces and in a food processor add ginger and milk and blitz it to smooth paste.
- Wash the ginger and scrap the skin off. Make small pieces and in a food processor add ginger and milk and blitz it to smooth paste. - In a non stick pan add 2 tablespoon ghee - and roast the wheat flour. Once it is light golden brown add the desiccated coconut and almond powder and roast for 2 minutes. Remove in a bowl.
- In the same pan add 1 tablespoon ghee - and cook the ginger paste until it changes colour. Add the remaining ghee and jaggery. Let it cook until the jaggery has melted. Let it cook for 2 to 3 minutes. Finally add the wheat flour, cardamom, saffron and nuts and mix well. Cook until the ghee leaves sides. Transfer in a greased tin and press it evenly with spatula. Garnish wit nuts and khus khus. Let it set before cutting in desired shapes.
These exotic and unique taste bars consists of Bawal/Baval Gundar or gond (edible gum) ghee, jaggery and lots of special herbs and spices. WINTER WARMER FOODS IN GUJARAT Adu paak (ginger fudge) ginger, wheat flour, jaggery, ghee, desiccated coconut, milk, khus khus, almond powder Husseina Nazir. Adu paak (ginger fudge) ginger, wheat flour, jaggery, ghee, desiccated coconut, milk, khus khus, almond powder Rekha Bapodra. Biscoff fudge with white chocolate. condensed milk, milk powder, almond powder, Biscoff spread Rekha Bapodra. Adadiya is famous winter special gujarati sweet.
So that’s going to wrap this up for this exceptional food adu paak (ginger fudge) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
