What is adrak paak good for?

Adrak paak is a traditional winter immunity treat. Ginger, dry ginger powder, gond and nuts make it warming, while Anveshan ghee and jaggery add wholesome richness for cold weather.

How long does adrak paak take to make?

About 50 minutes in total, with 20 minutes of prep and 30 minutes of cooking. The recipe makes 12 pieces.

Can I make adrak paak with khapli atta?

Yes, this recipe is built around Anveshan khapli atta, which roasts to a nutty depth and is gentler on digestion than regular wheat flour.

Why use ghee instead of oil in adrak paak?

Ghee carries the flavours of ginger and cardamom beautifully and helps the paak set firm. Anveshan bilona ghee gives a rich aroma that oil cannot match.

Adrak Paak

Name: Adrak Paak
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup Anveshan Khapli Atta; 1/2 cup Anveshan Ghee; 1 cup Anveshan Jaggery Powder; 3 tbsp Fresh ginger paste; 1 tsp Dry ginger powder (saunth); 2 tbsp Edible gum (gond); 1/2 cup Chopped almonds and cashews; 0.5 tsp Cardamom powder

Adrak paak is a traditional Indian winter sweet made by roasting ginger paste and khapli atta in ghee, then binding them with jaggery, gond (edible gum) and nuts before setting into rich pieces. This wholesome version uses Anveshan bilona ghee, stone-ground khapli atta and mineral-rich jaggery powder instead of refined sugar, so each bite is warming and nourishing through the cold months. It takes about 50 minutes and yields 12 servings.

Time breakdown

Prep Time20 min

Cook Time30 min

Total Time50 min

Ingredients

Fresh ginger paste
Dry ginger powder (saunth)
Edible gum (gond)
Chopped almonds and cashews
Cardamom powder

How to Make Adrak Paak

1
Heat the Anveshan Ghee and fry the gond until it puffs; crush and set aside.
2
In the same Anveshan ghee, roast the Anveshan Khapli Atta on low heat until golden and nutty.
3
Add the fresh ginger paste and dry ginger powder and cook until the raw smell goes.

Tips for the Best Adrak Paak

✓Roast the Anveshan khapli atta in Anveshan ghee on low heat until it turns golden and nutty before adding ginger.
✓Fry the gond separately in a little Anveshan ghee until it puffs up, for that signature crunch.

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