Adhirasam is a South Indian delicacy made with fresh ground rice flour and jaggery. Although the ingredients are simple, care has to be taken while preparing them to get the right consistency. Athai makes traditional south Indian sweets close to perfection and Adhirasam is one among them. This is her recipe for a crunchy on the outside and soft in the inside Adhiarsam~ a pure Deepavali delight.
- 2 cups homemade rice flour
- 1 cup powdered jaggery
- 1/4 cup water
- 1/2 teaspoon cardamom powder
- oil or ghee for deep frying
- Soak about 3 cups rice for about 6 hours. Drain the water in a colander. Powder the rice in a mixer to a coarse powder ( It has to be in fine rawa consistency ). The powder should have some moisture. Keep aside.This should yield about 2 cups of rice powder.
- In a pan bring the water to a boil, add the powdered jaggery. Leave it on medium heat until it forms a thick syrup. Filter this syrup to another heavy bottomed vessel to remove any impurities. Bring this syrup to a boil to a thick two string consistency(When you put a drop of this syrup in cold water, it will not dissolve in water OR when you hold in between your thumb and index finger and slowly pull apart, it will form a thick string between fingers) .
- When the syrup is ready, mix in the cardamom powder. Slowly mix the rice powder with the syrup to form a smooth dough ( It should be like a smooth dough like roti dough OR when you take a small portion and roll it into a ball, it should form a smooth ball without any cracks ).
- Keep the dough aside at room temperature for a day.
- The next day heat oil or ghee ( I used oil and four tablespoons of ghee ). Apply oil on aluminum foil. Take a lemon sized dough and flatten into a round shape as shown in the picture and slowly slip them into the oil/ghee.
- When it rises on to the top, carefully flip them over. When it turns to nice brown color on both sides, remove them from the oil. Gently press the Adhirasam in between two flat slotted ladle to remove excess oil/ghee before placing them on a absorbent sheet of paper.
- Spread the Adhirasams to cool. Take care not to place them one over the other. When completely cool, store them in airtight containers. The above mentioned measurements will yield about 12 Adhirasams to the size shown.
Adhirasam~My entry for Lavi`s Diwali Sweets & Snacks event.