Adhirasam - Traditional sweet for Diwali from South India | How to make Adhirasam - Traditional sweet for Diwali from South India

By Jyothi Rajesh  |  7th Nov 2015  |  
4.3 from 3 reviews Rate It!
  • Adhirasam - Traditional sweet for Diwali from South India, How to make Adhirasam - Traditional sweet for Diwali from South India
Adhirasam - Traditional sweet for Diwali from South Indiaby Jyothi Rajesh
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    7

    People

509

3





About Adhirasam - Traditional sweet for Diwali from South India

Adhirasam is a must have dish for Deepavali in South India. Also called as Kajjaya in Karnataka. Made of home made rice flour and jaggery syrup, this sweet is the most delicious, rich dish.

Adhirasam - Traditional sweet for Diwali from South India is a delicious dish which is enjoyed by the people of every age group. The recipe by Jyothi Rajesh teaches how to make Adhirasam - Traditional sweet for Diwali from South India step by step in detail. This makes it easy to cook Adhirasam - Traditional sweet for Diwali from South India in your kitchen at home. This recipe can be served to 7 people. You can find this dish at most restaurants and you can also prepare Adhirasam - Traditional sweet for Diwali from South India at home. This amazing and mouthwatering Adhirasam - Traditional sweet for Diwali from South India takes few minutes for the preparation and 30 minutes for cooking. The aroma of this Adhirasam - Traditional sweet for Diwali from South India is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Adhirasam - Traditional sweet for Diwali from South India is a good option for you. The flavour of Adhirasam - Traditional sweet for Diwali from South India is palatable and you will enjoy each and every bite of this. Try this Adhirasam - Traditional sweet for Diwali from South India and impress your family and friends.

Adhirasam - Traditional sweet for Diwali from South India

Ingredients to make Adhirasam - Traditional sweet for Diwali from South India

  • Rice flour – 1 cup raw rice
  • White til seeds – 2 tspns
  • Salt – a pinch
  • Jaggery – 3/4 cup
  • Water – 3-4 tbspns
  • Oil for deep frying

How to make Adhirasam - Traditional sweet for Diwali from South India

  1. Soak raw rice in water for about 2-3 hours. After 2 hours, wash soaked rice once or twice. Drain all water and spread the wet rice on a white cotton cloth. Leave it to dry for 30-60 minutes. You will dry the rice indoors, not in the sun.
  2. I left the rice to dry on white cotton cloth for 30 minutes. After 30 minutes, if you touch the rice, they’ll be still moist. Transfer the rice to blender and blend it as fine as possible.
  3. Sieve the rice powder using rava jalladi. Flour should be slightly coarse powder not like the store bought ones which are very fine. Keep the rice flour covered, we want the moisture in the flour to be intact.
  4. The remaining rice flour in the sieve needs to be ground again in mixer. Then sieve it again. Repeat this process until the left over rice in sieve is about a few tsps. Basically you’ll have to use up all the rice by grinding it.
  5. Keep the rice flour covered. We will now prepare the jaggery syrup. Add jaggery and water to a pan. Heat it on a medium flame.
  6. Once all the jaggery melts filter to remove any impurities and pour back the filtered jaggery back to pan to heat. Once jaggery starts boiling reduce flame to low and continue to stir.
  7. We have to get the jaggery syrup to soft ball consistency. that is, in a small bowl of water add few drops of jaggery, they will drop down without melting and if you try to gather the jaggery they will easily form a ball.
  8. If the jaggery melts in water heat the jaggery for some more time until you get the soft ball consistency.
  9. Now to the rice flour add sesame ot til seeds and mix well. Next pour the jaggery syrup little by little and mix well using a wooden spatula. Do not pour al the syrup at once, add few tablespoons at a time.
  10. Once you get a soft sticky dough(that’s how it has to be) place it a air tight container and leave it at room temperature over night or minimum 3-4 hours. This is mandatory which makes adhirasam soft.
  11. After adhirasam dough has rested, it’s ready to be fried. Heat oil in a deep pan. Use a zip lock bag or any polythene cover, grease it with ghee or oil
  12. Make a small ball from dough and flatten it on polythene cover(don’t make it too thick or too thin). Gently remove from cover and transfer to hot oil.
  13. Once oil is hot, reduce the temperature to medium.As soon as you drop the adhirasam in oil, they sink to the bottom and in few seconds once they get cooked on bottom side they come floating to surface. Now it’s ready to be flipped.
  14. Fry on both sides until golden brown(few secs on each side). If you fry for too long the adhirasam’s will turn hard and cripsy.
  15. Remove from oil and squeeze it using 2 slotted ladles. This step is also important as adhirasam sucks a lot of oil and you have to try to squeeze it out after it’s cooked. Transfer to absorbent kitchen paper. Repeat with rest of dough
  16. The most delicious soft adhirasam is ready. Store in air tight container after they have cooled. Make these for diwali and enjoy your festival.

Reviews for Adhirasam - Traditional sweet for Diwali from South India (3)

kaumudi pradeepa year ago

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Shashi Prinjaa year ago

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Zaiba Hidayath Zaiba Hidayatha year ago

Nice
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