Winter Vadi

- Submitted by Trupti

(Winter Wadi, Maharashtrian Winter Vadi)

Winter vadi is a famous Maharashtrian snack. As the name suggests, it is commonly made during winter season.

Recipe For Winter Vadi

Ingredients

• Jaggery (Gud) – 1 kg
• Grated Coconut – ½
• Poppy Seeds (Khus Khus) – 2-3 tsp
• Lotus Seeds (Makhane) – 100 gms
• Ghee – about ¼ cup
• Edible Gum (Dink/ Kikar) – 100 gms
• Almonds (Badam) – 100 gms
• Cashews (Kaju) – 100 gms
• Pistachios -  100 gms
• Walnuts (Akrod) – 100 gms
• Dry Dates (Kharik) – 100 gms
• Raisins (Manuka) - handful
• Cardamom (Elaichi) – 12-14 (powdered)
• Nutmeg (Jaiphal) – ¼ (grated)
• Dry ginger powder (Sunth) – 2 tsp

Method

1. Scrape 1 kg of gud (jaggery). Grate 1/2 of a coconut.
2. In a heavy bottom kadai dry roast grated coconut, 2-3 spoon khus khus (poppy seeds) and 100 gms plain makhane (lotus seeds). Allow it to cool.
3. In the same kadai, add 4-5 spoon home made ghee and fry on 100 gms dink (edible gum – kikar) in small batches. As we fry it starts popping out and also increase in size. Also be sure to fry on low flame as it needs to get fried till inside. 
4. In same ghee fry individually 100 gms each of almonds (badam), cashews (kaju), pistachios, walnuts (Aakrod), kharik (dry dates) Set aside to cool.
5. In a mixture jar on incher (pulse) mode, grind all the roasted and cooled items (except coconut and khus khus). 
6. Grease 1-2 thalis with ghee and keep ready.
7. In same kadai, add 2-3 spoon ghee and allow it to melt. Add grated gud (jaggery) and let it melt completely. Do not boil or make any pak (syrup).
8. Powder 12-14 green cardamoms (Elachi) in mortar and pastel. Add this to this kadai along with 1/4 grated jaiphal (Nutmeg), spoons sunth (dry ginger powder) and keep stirring continuously.
9. Now quickly add all roasted and ground ingredients. Add some Manuka (dry Raisins) - both black and brown - in the same kadai and give a good mix. You need to be very quick once gud has melted. Else wadi won’t come out properly.
10. Once all mixture is covered in gud (jaggery), immediately pour on greased thali and start patting it with hand or vati (small katori). Apply ghee to hands/ vati before patting.
11. Keep aside thali for 2-3 minutes and then just cut into the shape of wadi. Do not remove from the plate at this stage.
12. Once it completely cools remove the wadi from thali.

Tips

• 1 kg gud should equal to all other ingredients.
• Always wipe nuts before frying them.
• If you are feeling weak then you can add even 2 spoon shatavari powder with sunth.
• If possible use home made ghee.
• First make small pieces of kharik. This helps to fry and grate on incher mode as nice rough powder forms.
• Gas flame should be on low throughout.

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