Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe | How to make Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe

By Sangeetha Priya R  |  13th Jul 2016  |  
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  • Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe, How to make Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe
Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipeby Sangeetha Priya R
  • Prep Time

    60

    mins
  • Cook Time

    25

    mins
  • Serves

    7

    People

23

1





About Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe Recipe

Our family members are expert in making Adhirasam/Ariselu...

Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe is an authentic dish which is perfect to serve on all occasions. The Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe is delicious and has an amazing aroma. Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe by Sangeetha Priya R will help you to prepare the perfect Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe in your kitchen at home. Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe needs 60 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe. This makes it easy to learn how to make the delicious Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe. In case you have any questions on how to make the Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sangeetha Priya R. Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe

Ingredients to make Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe

  • Ponni Raw rice/Pachai Arisi or Sona Masoori rice - 2 Cups
  • Unrefined Natural Brown Sugar ( Nattu Sarkkarai ) OR jaggery - 1.75 Cups
  • water - 1/3 Cup + 2 Tbsp
  • cardamom Powder -2tsp
  • sesame seeds - 1 Tbsp (Optional)
  • oil - 1.5 Cups or as needed to deep fry

How to make Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe

  1. Soak the rice for 2 hours, i have used Maavu Arisi. Drain the excess water, pat dry over cloth for 30 minutes. Grind the rice in batches, For 2 cups 4 batches approx. Sieve the flour immediately after grinding it
  2. So when you have coarse rice (leftovers) you can include it in the next batch of grinding. Once done with preparing rice flour press it tightly till you prepare the jaggery/sugar syrup so that you can prevent flour from drying out.
  3. Jaggery Preparation Measure the jaggery or Natural unrefined Sugar (Nattu sarkarai). Add 1/3 Cup + 2 Tbsp of water to the sugar.
  4. In medium flame boil, you can filter it once sugar gets dissolved and bring it to boil in 5-8 minutes (approx) you will get foam from the syrup and start testing for the consistency.
  5. For that take water in a small cup add few drops of jaggery syrup, if it is in right consistency the jaggery should stand separate from water n when you rub it with your finger you can see an impresion there (anyways the syruy wont dissolve
  6. Mixing Part Take the above hot syrup and mix it with prepared rice flour. Beginners do preserve few tbsps of jaggery and rice flour too before mixing together.
  7. That way you can finally adjust the consistency. Add the cardamom powder, sesame seeds if using and mix all together.
  8. if at any point you are not attaining this consistency and if the batter is tight add more preserved syrup on the same hand if the batter is gooey add more preserved rice flour, add a tsp at a time.
  9. Keep stirring for few minutes so that the heat evaporates quickly. Once cooled down completely cover the top and let rest in room temperature for over night to 3 days maximum
  10. Once you are ready to fry make equal size balls from the dough. Initially the batter should flow like folding ribbon. After 5-6 minutes the jaggery gets absorbed a bit and tightens.
  11. So this is the right consistency, leave the dough little loosen so that after 8 hours of fermentation it turns to perfect one.
  12. Frying Part Take a plate/ziploc sheet grease the top with oil, take a ball and flat over it to round shape with medium thickness for soft athirasam.
  13. Once you start flatting each balls to round shape simultaneously heat the oil in a wok. Here the frying temperature is also one main important point to note. In medium flame you have to fry it.
  14. The oil should not be hot and also not less in temp. Too hot temperature makes the athirasam to turn golden brown quick and inside won't cook properly.
  15. The too less temp makes the athirasam to turn hard and crisp. So maintain a right temp (while adding the raw athirasam the oil should be bit hot then reduce the temperature), add one at a time when one starts puffing up add the next one
  16. The puffing athirasam is the right sign for good athirasam. Once it reaches golden brown, take two spatulas drain the excess oil , also wipe it all over using kitchen paper towel to remove excess oil around and keep aside in a plate.
  17. Note I have added few sesame seeds on the top before frying. The fried athirasams once cooled down store in air tight container at room temp.

My Tip:

You can store the Athirasam dough in an air tight container in refrigerator for more than a month. When you are about to deep fry take the dough as needed keep it out at room temperature for 1 hour at least. If the dough is too hard add few drops of milk, mix it and make balls, flat it round, then fry them in oil as mentioned above.

Reviews for Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe (1)

Kusum Singh6 months ago

Thanku
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