ADHIRASAM RECIPE WITH VIDEO| DIWALI SWEETS RECIPES

Hello friends ,
Wish u all a very happy & prosperous new year.Hope u all had a great new year day celebration .To start this fabulous new year and to celebrate my blog anniversary,i thought of posting this sweet recipe. I thank one and all for visiting my blog & for leaving your valuable comments & awards. Hope u all will be around and boost me .
Now coming to this sweet recipe , my MIL is an expert in making Adhirasam.In my apartment , all my neighbours used to call her for guidance.I learnt this recipe from her and posting for u all.My MIL always uses home made rice flour for making this sweet.Do refer the”Notes”section for tips and tricks! I have also attached a video to help beginners and for my future reference.Hope u find it useful.To reduce the video time,i had cut short the syrup consistency part as i had already posted a separate video for the same.Do click this link for adhirasam syrup video.

Adhirasam recipe

How to adhirasam sweet recipe with step by step pictures

Cuisine: Indian

Category: Sweet

Serves: 10 nos

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS

Raw rice - 1 cup or Homemade rice flour – 1.5 cups Grated jaggery - 3/4 cup Water - 1/3 cup Cardamom powder - 1/4 tsp Black/white sesame seeds - 1/2 tsp Cooking oil - to deep fry

METHOD

For homemade rice flour,wash and soak the raw rice for 2 hours.Spread in a paper and let it dry for 10 minutes.Grind the rice little coarsely(It should look fine in texture but when u touch it,it should be slightly coarse.By making this way,adhirasam will get a good texture as in shops) in batches.Sieve and set aside.Rice flour is ready. For syrup,Powder the jaggery and add little water just to cover it(Beginners add 1:2 ratio of water and jaggery). Keep it on the flame and melt it.Drain the impurities using a metal strainer. Keep the syrup on the medium flame.Let it boil for sometime. Take little water in a plate and pour a drop of syrup.The syrup should not dissolve.U’ll be able to gather the syrup and make a soft sliding ball out of the syrup. This is called rollover(uruttu padham in tamil )consistency.Add the cardamom powder.Switch off the flame . Take the rice flour in a wide mouthed bowl.Add sesame seeds(if using).Make a dent in the center and set aside.Pour the syrup into the rice flour.Add little by little and mix the flour to make a smooth dough,soft,pliable and goey.It will harden as time proceeds.Some syrup may remain unused.All the syrup may not be necessary.. Transfer the dough to an air tight container after it cools down.The next day or third day take the dough and make small lemon sized balls.Take a thick polythene sheet /Banana leaf and grease with oil/ghee.Pat it with ur fingers to make a small poori. thickness should be like poori. In the mean time heat oil in a kadai to deep fry.As soon as u put the adhirasam in hot oil it will bulge and immediately u should flip it over.Let the other side cook for 1 or 2 seconds till the bubbles cease and then take it out by draining the excess oil.Keep the flame in medium high /Medium for even cooking.I always deep fry one at a time.After taking out from the oil keep the adhirasam in between two round shaped ladles and press it well on all the sides. The excess oil gets drained out.Keep in a tissue Stack the adhirasams and store in an air tight container.

How to make adhirasam sweet

TO KNOW THE ADHIRASAM SYRUP CONSISTENCY IN DETAIL , WATCH THIS VIDEO

Adhirasam syrup consistency

Note

Always use processed rice flour to make adhirasam. /store bought flour makes the adhirasam hard & chewy. The processed flour should be slightly wet. Should not be dry. To make processed rice flour,soak raw rice in water for 2 hrs. Drain the water & spread the rice in a paper or cloth for 5 minutes.Now grind the rice to make a slightly coarse powder. Sieve & repeat the same process & use this rice flour to make adhirasam. Based on the texture of rice flour,it absorbs jaggery syrup.The more fine,the less it takes. To get the texture of adhirasam as u get in shops,make the rice flour slightly coarse.ie It should look like a fine powder but when u touch it will be very slightly coarse. The consistency of syrup is very important.It should be a loose,soft ball.It wont dissolve in water at the same time it should not be tight as a hard ball.U will able to gather the syrup and when u take the syrup in ur fingers,it will slide.The total time to reach the consistency will be within 5-7 minutes in high flame. The color of adhirasam depends upon the color of jaggery u use. Some jaggery may be light yellow in color. So its better if u buy Paagu vellam which would be in golden yellow to get a nice color . The quantity of syrup may vary based on the quality of rice flour.So add carefully.If u add excess syrup,adhirasam will dissolve in oil.If u add less syrup,it may turn hard n chewy. Adhirasam dough can be preserved for 10 days.No need to even refrigerate if u make it perfect. If u feel u’ve added excess syrup to the dough and if its sticky,u can add  little Maida or wheat flour to bring non sticky consistency. Suppose if the dough is very hard u can add little milk and if necessary add little jaggery syrup to make a soft pliable dough . If u wish to serve it hot, keep the adhirasam in a idli plate and steam for few seconds to make it soft and hot.Please do not fry again  . Last but not the least , don’t deep fry the adhirasams for longer time because it may become a murukku

          Once again I thank all my blogger friends & readers for taking my blog all this way.I need all your encouragement and support for all my future endeavours .I thank u all with this virtual treat of adhirasam

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