Looking for a quick, simple recipe to make traditional Adhirasam sweet? Here you go with it. This South Indian sweet is prepared using rice flour and jaggery. The secret to make perfect Adhirasam lies in the timing and accuracy of addition of ingredients. Its an all time favorite of everyone with sweet tooth and plays an important role in Diwali sweets. Almost every house in Tamil Nadu prepare this healthy sweet during Diwali Festival. Lets see the failproof recipe.
Raw rice - 2 cups
Jaggery powdered - 1 & 1/2 cups
Water to make sugar syrup - 1 cup
Elaichi pwd - 1/2 tsp
Sukku / dry ginger pwd - 1/2 tsp
Oil to deep fry
To Prepare Rice Flour:
Wash and soak raw rice for 2 hours.
Drain water completely.
Spread the rice in a white cotton cloth and allow to dry.
Let it dry for 15 mins.
Once the rice is half dried, transfer to blender and grind to smooth pwd.
Seive the rice flour to remove any lumps.
Now the rice flour to prepare Adhirasam is ready.
Set it aside.
To Make Jaggery Syrup:
Break the jaggery to coarse pwd.
Take it in a bowl and add 1/2 cup of water.
Turn on heat and stir to dissolve the jaggery in water.
Once it is dissolved, strain to remove impurities.
Again boil the jaggery water with stirring.
Add coarsely powdered cardamom pwd and sukku (dry ginger) pwd.
Continue stirring the jaggery water until it reaches thick (kambi paagu) consistency.
This can be checked by adding few drops of jaggery paste in water, if the lump doesnt dissolve (as shown in video) then, the jaggery syrup reached the right consistency.
Turn off the flame and remove the bowl.
Now the jaggery syrup to prepare adhirasam is also ready.
To Make Adhirasam:
Immediately, while the jaggery syrup is still hot, add the freshly prepared rice flour.
Stir continously with the addition of rice flour.
Once the dough reaches thick consistency, stop adding rice flour.
Now the dough required to make adhirasam is ready.
Heat oil in a frypan.
Take a small ball out of the dough.
Grease the banana leaf or plastic sheet with oil.
Grease your hands also with oil and place the ball in the greased leaf.
Pat it flat.
Drop it carefully in hot oil.
Turn the flame to low and deep fry until it is golden brown on both sides.
Drain from oil.
Place it in the mould and press gently to remove the excess oil.
That's it lipsmacking authentic delicious Adhirasam is ready.
Repeat the same procedure for the remaining dough.
It can be stored in air tight container for a week.