Adhirasam

ADHIRASAM

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.

Ingredients:

rice (paccha arisi) - 1 cup

jaggery (grated) - 3/4th cup

cardamom - 10 - 12

oil - to deep fry

Method:

- 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.