Serving Size : 10 (makes 20)
prep Time : 1 hour
Cooking Time : 10 minutes
|Quantity||Ingredients for Adhirasam Recipe|
|400g||Raw rice (2 cups)|
|For Jaggery Syrup|
|300g||Jaggery (1.5 cup)|
|1/4 tsp||Dry ginger powder (sukku powder)|
|Oil for frying|
Step 2) Transfer the rice to a mixie ,add 4 cardamom to it and powder well, pass it through a sieve to collect fine powder. put back the coarse powder and grind it again we need very fine powder.
After passing only 2 tbsp of coarse powder was left for me , use 1 tbsp of it and add it to the fine powder and mix well (discard the remaining )
Step 3) Sugar syrup:
Heat jaggery in water, once it melts completely filter it to get rid of any dust. Then keep in on medium heat , we need to be little careful at this point . keep a vessel filled with water to check the consistency. Drop some jaggery into water if it dissolves in water then it is not ready cook for few more minutes, if it stays firm and if you can take it with your hands then it is ready (do not heat it again)
Immediately add ghee and dry ginger powder (sukku podi) and mix well. Turn off the heat. Now take a spoon of sieved rice flour and add it to the syrup stirring constantly, keep on adding all the flour and mix well without any lumps. The batter should be semi thick , not too watery nor too hard.Apply some ghee on top and let it cool completely, Once cooled cover and leave it on the counter for 24 to 48 hours minimum.
Now after 2 days the dough will look something like this, it will be little hard and stiff. Take a small portion of the dough , flatten with your hands and make a small hole at the center.
Oil should be on medium while frying. If you drop a small piece of dough it should float on the surface of the oil immediately. Fry until both the sides are golden brown.
That's it our delicious traditional Adhirasam is ready to be served. Lets keep our tradition and distribute during festivals. Have a nice day, Happy Cooking !!!
- Selection of best raw rice (fatty ones)
- Very precise in the Quantity ( for 1 kg rice we need 3/4 kg Jaggery)
- Jaggery syrup consistency (temperature between )
- Oil temperature @ medium ()