I made this recipe when I was travelling to Chennai. I made this as a surprise gift to Mom. Mom was so happy and she liked it. I learnt this recipe from one of the books I had collected years ago.
I have posted the pictures of both the dough and the fried adhirasam.
This is the original recipe. But I had made a blunder in the recipe where even after two days the dough was a kinnda thin and was not stiff. I took help from Shanthi Aunty and added some more damp rice flour to the existing dough and made it stiff. So now I have changed the ingredients accordingly.
Thanks Shanthi Aunty. The recipe came out well. Mom was really happy with my gift.
rice (paccha arisi) - 1 cup
jaggery (grated) - 3/4th cup
cardamom - 10 - 12
oil - to deep fry
- soak rice in water and leave it aside for 1 hr
- drain the water and spread the rice on a cloth and allow the cloth to absorb the excess moisture.
- now grind the rice to a fine powder in a mixer grinder while its still damp
- seive the rice and use only the fine particles.
- now add 1/4 cup of water to the jaggery and bring it to boil
- strain the jaggery
- again bring the jaggery to boil and allow that to boil until the syrup forms as a ball when dropped into the water.
- this consistency is before the string syrup.
- meanwhile crush the cardamoms and add that to the damp rice flour and mix that well
- slowly add the syrup to the mixture and mix well
- add the syrup little by little and mix until all the syrup is used.
- keep that in the room temperature for 3 - 4 days before preparing the recipe
- while preparing the adhirasam, add oil to the pan
- take small balls of the dough, and pat them into flat rounds and drop them into the oil
- while the dough puffs up, turn them the other side and then while removing from them oil, hold the adhirasam between 2 laddle and press them well until the oil are well drained.
- serve them.
- this could be stored in an airtight container for more than 20 days.