ADIRASAM

Serving size – 15 to 20 

SNC challenge - 2

I'm going to link this recipe with Divya Pramil's SNC Event which is conducted on her blog youtoocancookindianfood.

 

This is the second challenge from our South team to North team bloggers. I'm posting this "Adhirasam"  as challenge to North team friends on behalf of our south team friends

South team friends, check out Pallavi Purani's blog for posting her challenge to our South team!!!!

If you have any doubts, email me yashodhaskitchen@gmail.com  I am always ready to help you.

Adhirasam is a South Indian sweet dish which is a festival delight. It plays a vital role on many festival days. It is presented as prasadham for the God. It is prepared from ground rice and jaggery. You can enjoy this yummy yummy recipe by the following ingredients and method. 

 
 

Ingredients

Raw rice - 2 cups

Jaggery / Brown sugar - 1 cup

cardamom powder - a pinch

Water -1/4 cup
Milk - 5 or 6 tsp (optional)
Ghee - 1 or 2 tsp (optional)

Method

Soak rice for 1 or 2 hours. Drain it from water.

Do not dry it completely, it should be moisture moderately. Grind them into powder and should be neither coarse nor fine.  

Add jaggery and water in the heavy bottomed vessel. Allow them to boil. 

Add cardamom powder and allow the syrup should be thicker which is in one string consistency.

How to check syrup consistency? 

If you drop the syrup in the cold water, it should not dissolve in the water. It should sit down on the bottom like the following picture.

Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatthi dough. NOTE : Stir continuously while adding flour. Don’t add flour at a time.

While mixing rice flour, if you wish you can add ghee for good taste. 

 

You can do adhirasam immediately. But if you do it after 1 or 2 days or atleast after 8 to 10 hours, it will be very soft as well as tasty.

Heat oil for deep fry. Take a plastic paper or aluminium foil or banana leaf and apply oil on it.

Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough. NOTE: Don’t flatten the dough too thin. If it should be thick, it will be softer otherwise it goes crispy.

Take the flatten dough out from the foil and drop gently into the heated oil. Fry both the sides until it should be brown.

Remove adhirasam from the oil and squeeze the excess oil by pressing flat bottomed bowl on the adhirasam.

Repeat last 3 steps for the whole dough.

Note

If you make adhirasam in the jaggery, it will be like the follow picture. Some do not like jaggery. Instead you can use brown sugar (Like seppu sakkarai),  to my point jaggery will give you very good taste.

If you make adhirasam using brown sugar, it will be like the below picture.

Rice may vary place to place.  Don't concentrate on the quantity of rice flour to the jaggery syrup, concentrate only on the consistency of the adirasam dough.

So please keep extra rice flour handy. If you reach the consistency, before adding the measured rice flour, don't worry. please stop adding remaining rice flour too.

After a day, if the dough becomes thick, add little milk or buttermilk to the dough and mix well. You will get the exact consistency of chappathi dough.