Adhirasam is a traditional sweet made during festivals especially diwali, nombu, lakshmi poojas, etc. It is prepared by using raw rice flour n jaggery. Lets see how to make tasty n soft adhirasam
Ingredients :
Raw Rice - 2 cups ( Fatty Raw rice / Palaghara arisi )
Cardamom powder - 1/2 tsp
Dry Ginger powder / Sukku powder - 1/2 tsp
Oil for frying
For Jaggery syrup :
Jaggery - 1 1/2 cup (grated)
Water - 1/2 cup
Ghee - 1 tbsp
Method :
Wash n soak the raw rice for 45 minutes - 1 hour. Then spread it on a cotton cloth or paper towel n dry it for 15 - 20 minutes. The rice should be some moisture in it. It helps to get adhirasam to be soft for a long time.
Transfer into a mixie, grind into a fine powder. Sieve to collect fine powder. Mix it with cardamom powder n dry ginger powder. keep it aside.
For Making Jaggery Syrup :
Heat jaggery in water, once it melts completely filter it, to get rid of any dust in the jaggery.
Then keep in on medium flame, Beside take a small vessel with water to check the right consistency for jaggery syrup. Drop a few jaggery syrup into the water, if it stays firm n if we take it with our hands, then it is the right consistency for adhirasam.
If its dissolves into the water, then wait for few seconds to get the right consistency by checking using above process.
Add ghee into the jaggery syrup. The flame should be very low.
To this add spoon of sieved raw rice flour, stirring constantly. Keep on adding all the flour n mix it well without any lumps.
The adhirasam batter should be semi-thick, not hard form. Apply some ghee on top of the batter n let it cool completely.
Heat a frying pan with oil in a medium flame.
Take a small portion of the dough, flatten with hands in a banana leaf or plastic sheet.
Place the adhirasam into the oil slowly n carefully into the frying pan. Fry it until both sides are golden brown colour. Do it one by one.
It will take few seconds only for frying one adhirasam on both sides. Don't fry it too much. Then it become hard.
Once take-out from the oil, squeeze the excess oil from the adhirasam by using two flatten ladles.
Don't squeeze hard. Some oil in the adhirasam, helps to keep softness inside.
Tasty n Delicious Traditional Adhirasam is ready to serve.
Love Cook Joy.
Ingredients :
Raw Rice - 2 cups ( Fatty Raw rice / Palaghara arisi )
Cardamom powder - 1/2 tsp
Dry Ginger powder / Sukku powder - 1/2 tsp
Oil for frying
For Jaggery syrup :
Jaggery - 1 1/2 cup (grated)
Water - 1/2 cup
Ghee - 1 tbsp
Method :
Wash n soak the raw rice for 45 minutes - 1 hour. Then spread it on a cotton cloth or paper towel n dry it for 15 - 20 minutes. The rice should be some moisture in it. It helps to get adhirasam to be soft for a long time.
Transfer into a mixie, grind into a fine powder. Sieve to collect fine powder. Mix it with cardamom powder n dry ginger powder. keep it aside.
For Making Jaggery Syrup :
Heat jaggery in water, once it melts completely filter it, to get rid of any dust in the jaggery.
Then keep in on medium flame, Beside take a small vessel with water to check the right consistency for jaggery syrup. Drop a few jaggery syrup into the water, if it stays firm n if we take it with our hands, then it is the right consistency for adhirasam.
If its dissolves into the water, then wait for few seconds to get the right consistency by checking using above process.
Add ghee into the jaggery syrup. The flame should be very low.
To this add spoon of sieved raw rice flour, stirring constantly. Keep on adding all the flour n mix it well without any lumps.
The adhirasam batter should be semi-thick, not hard form. Apply some ghee on top of the batter n let it cool completely.
Heat a frying pan with oil in a medium flame.
Take a small portion of the dough, flatten with hands in a banana leaf or plastic sheet.
Place the adhirasam into the oil slowly n carefully into the frying pan. Fry it until both sides are golden brown colour. Do it one by one.
It will take few seconds only for frying one adhirasam on both sides. Don't fry it too much. Then it become hard.
Once take-out from the oil, squeeze the excess oil from the adhirasam by using two flatten ladles.
Don't squeeze hard. Some oil in the adhirasam, helps to keep softness inside.
Tasty n Delicious Traditional Adhirasam is ready to serve.
Love Cook Joy.
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