ADHIRASAM | How to make ADHIRASAM

By Divya   |  26th Oct 2016  |  
4 from 1 review Rate It!
  • ADHIRASAM, How to make ADHIRASAM
ADHIRASAMby Divya
  • Prep Time

    24

    Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People

29

1

About ADHIRASAM Recipe

A traditional south indian diwali sweet variety made with homemade processed rice flour and jaggery

The delicious and mouthwatering ADHIRASAM is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. ADHIRASAM is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of ADHIRASAM. Divya shared ADHIRASAM recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious ADHIRASAM. Try this delicious ADHIRASAM recipe at home and surprise your family and friends. You can connect with the Divya of ADHIRASAM by commenting on the page. In case you have any questions around the ingredients or cooking process. The ADHIRASAM can also be given a rating. The "What's cooking" feature can be used to share your experience when you make ADHIRASAM with other users

ADHIRASAM

Ingredients to make ADHIRASAM

  • For HOMEMADE Processed Rice flour -
  • Raw rice -1 cup
  • For Adhirasam
  • Processed Rice flour-1 cup
  • jaggery-1 cup
  • cardamom powder-1/4 tsp
  • oil for frying

How to make ADHIRASAM

  1. For Homemade Rice flour -
  2. Soak the raw rice for half an hour.
  3. Drain the water and dry it in SHADE on a clean muslin cloth.
  4. Once its 3/4 th dry powder it in a mixie (it should be slightly coarse)
  5. Sieve the flour and set aside.
  6. For Adhirasam -
  7. Grate the Jaggery in a vegetable grater .
  8. Dissolve it in 1/4 cup water bring it to a boil .
  9. Strain it to remove the impurities and again put on the heat.
  10. Boil the Jaggery until you get soft ball consistency. To check the consistency keep a bowl of water ready once it crosses the two string stage keep adding drops of Jaggery into the water until you get round soft ball that's the consistency.
  11. Now immediately add the slightly wet processed Rice flour and swiftly mix everything.
  12. The dough should be slightly loose.so add the rice flour accordingly.
  13. Close the vessel with a lid and set aside for 24 hours or atleast overnight.
  14. Next day take lemon sized balls of the dough and place it on a greased Ziploc bag or Plantain leaf and make thick poori shape.
  15. Heat oil in a kedai.
  16. Once the oil is hot slow the flame and gently slide the Adhirasam into the oil and cook it until you get golden brown colour and till the oil stops bubbling by gently flipping on both sides.
  17. Immediately keep the Adhirasam in between the Adhirasam presser and press gently to squeeze the excess oil. If you don't have the presser you can press it in between two flat head laddles.
  18. Now place eachAdhirasam separately in a wide plate until it cools.
  19. Store it in a dry airtight container by placing clean twigs at the bottom and arranging the Adhirasam on top of it.(this is a very traditional method of storing to remove excess oil)or you can store it normally.

My Tip:

Use only Paagu vellam(Jaggery). The rice flour should be slightly wet while adding to the Jaggery syrup. The dough should rest for minimum 24 hours then only the Adhirasam will be flavourful.

Reviews for ADHIRASAM (1)

Vijayalakshmi Upendra2 years ago

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