How To make Adhirasam recipe, Adhirasam recipe,Cook Adhirasam, Adhirasam

Ingredients

* Rice – 2 cups
* Jaggery (grated) – 1 1/2 cups
* Cardamom Pods – 2
* Water – 2 cups
* Ghee – 1 tbsp
* Cardamom Powder – 1/2 tsp
* Oil – For deep frying
* Method

Step 1: Wash and soak the rice for one hour.

Step 2 : Drain the water and spread the rice on a cloth and let it dry for 10 minutes.

Step 3 : When the rice is still damp place the rice in a mixer along with cardamom pods and grind it to a powder. It should be to the consistency of fine sooji / rava.

Step 4 : Spread the flour on a paper and remove any lumps. No need to sieve.

Step 5 : Heat water in a thick bottomed vessel and add the jaggery to it. Mix well and let it dissolve completely.

Step 6 : Pass the jaggery syrup through a sieve. Transfer again to the thick bottomed vessel and let it come to a boil.

Step 7 : When the syrup gets to boil simmer the flame and wait till it starts bubbling and you get the aroma of the jaggery. Start checking for the the string consistency from this stage.

Step 8 : Drain the water and spread the rice on a cloth and let it dry for 10 minutes.

Step 9 : Keep a small bowl of water and add a few drops of the syrup. If the drops settle in the water and you are able to make a ball of the syrup that is the correct consistency. (In tamil it is called as “Uruttu padham”)

Step 10 : Drain the water and spread the rice on a cloth and let it dry for 10 minutes.

Step 11 : Take the vessel off the stove. Add ghee, cardamom powder and mix well. Add the rice flour little by little while mixing it with a ladle. All the flour will be used up. Again place the vessel and simmer the flame. Let the dough cook further for another 10 mins. This step is of course optional. Let the dough cool completely.

Step 12 : Grease a plastic sheet or a plantain leaf with ghee. Take a small lemon sized ball from the dough. Grease your fingers with ghee.

Step 13 : Pat the ball with your fingers into a flat disc. It should neither be thick nor too thin.

Step 14 : Heat oil in a kadai. After it gets hot simmer the flame. Slip the adhirasam into the oil. It will sink initially and will then rise to the top. Flip it to the to the other side and drain and remove excess oil immediately by pressing it with the bottom side of a katori. You can also use an adhirasam kattai for this. Store the adhirasam one next to the other to avoid them sticking together.

* Go for “Maavu Arisi” for making bakshanams always. If you are unable to get hold of it then you can use any type of raw rice.
* You can prepare the adhirasam dough before hand and make adhirasams even after a day or two. The dough will keep well for one week in room temperature.
* If you feel that the dough is a bit hard to pat mix a few teaspoons of warm milk and knead and then go ahead.
* Slip adhirasams one after the other while deep frying and do not put more than one in the hot oil at a time.
* Do not cook for a long time else it will give a burnt smell.