Recipe

 Prepare the flour mixture:
Take a thick, platted wok and heat 1 cup of clarified butter until it reaches a boiling point.
In hot clarified butter, fry acacia gum until golden brown. The fried gum deserves to be pulled out and placed aside.
Add Crispy Black Lentils flour to repeat the same process with the remaining clarified butter. Bake the flour on a low flame for 8 to 10 minutes, ensuring it does not burn. 
This procedure aids in correctly heating the flour and intensifying its flavour.
2)   Prepare the masala:
Grind cloves, nutmeg, black cardamom, Cinnamomum Tamala, and cinnamon into a fine powder.
Mix the ready-made spices from Adadiya with the cardamom powder.
Pulverize the previously cooked gum and thoroughly combine it with the spice mixture.
3)   Combine the ingredients:
Once the flour has become completely baked, add the cold milk and stir to combine.
Pour ½ cup of khoya into the mixture and cook for 1 to 2 minutes on low heat. Ensure it is well combined and cooked through.
Add chopped almonds (½ cup) and cashew nuts (1/3 cup) into the mixture and stir well.
Stir the already-made spice combination (masala) well into the mixture. 
Add the ground gum to the mixture and stir until all the ingredients are completely incorporated.
4)   Prepare the Jaggery Syrup:
In a separate pan, melt 2 cups of jaggery with 1/3 cup of clarified butter, ensuring that the jaggery dissolves entirely and the mixture is well combined.
Once done, turn off the heat.
Combine the melted jaggery mixture with the prepared flour and spice mixture. Mix well until all ingredients are uniformly combined.
Using a cookie cutter or your hands, form the mixture into circles, ovals, or any other preferred shape.
Place the shaped Adadiya on a plate for serving or storing.

Tips:
Monitor the baking of Crispy Black Lentils flour closely to prevent burning and ensure a rich aroma.
Blend the spices thoroughly to achieve a balanced and flavourful masala.
Incorporate solidified milk gradually while stirring continuously to avoid lumps.
Use fresh ingredients for the best taste and aroma.
Shape the Adadiya when the mixture is warm for easier handling.
Cautions:
Be careful while frying Acacia Gum as it can splatter when added to hot clarified butter.
Avoid overheating or cooking the flour on a high flame to prevent a burnt taste.
Use a thick-bottomed pan to avoid scorching or sticking of the mixture.
Keep an eye on the jaggery syrup to prevent it from burning while melting.
Allow the Adadiya to cool completely before storing it to maintain its texture and taste.