Desi Fiesta

Adhirasam Recipe

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I am glad to be a part of SNC hosted by our friend Divya pramil  from YOU TOO CAN COOK.. This is my first challenge recipe really exicited to take part in this challenge as it is learning experience for each and every blogger  including me .  am proud to be in north team and it is gud for me bcoz i can learn all south indian dishes with the help of our south indian team friends  🙂 This months challenge from south indian team is  “Adhirasam” by yashodha from YASHODHA’S KITCHEN ..As i was born n bought up at chennai , TN i knew this sweet and have tasted it so many times. Our neighbors used to share this sweet on any festival or occasion’s but did n’t get a chance to try this sweet on my own 🙂

 


Adhirasam is an south indian delight made generally for any festive or occasion .. This is a tricky sweet to make but looks really easy ..Not everybody get this sweet correct but if you follow certain tips keenly you will surely get the perfect adhirasams . I got certain tips from my neighbors back in India called them specially to know the exact recipe .. I took lot of time to research than in preparing adhirasam to get a perfect adhirasam and i hope i got it correct, now i leave tat to snc team to decide 🙂 . Lets see for the ingredients and method 🙂

Ingredients


  • Raw Rice: 2 cups ( i used sona masoori )
  • Jaggery : 1 cup (powdered)
  • Water : 1/2 cup
  • Cardamom Powder : 1 tsp
  • Ghee : 1-2 tsp
  • sesame seeds or til – 1/4 tsp
  • Oil for Frying
  • one ladle curd (optional)
  • milk 4-5 tsp (optional)
Method

  • Soak the raw rice for 30 minutes. After Which drain the rice and spread it in a clean cloth or tissue paper for about 10- 15 minutes.
  • Once you know the rice is dry ( not too dry but with little moist) and the excess water content is absorbed from the rice then it’s ready to grind.
  • Now I a mixie grind he rice to a very fine powder.
  • Sift this ground rice mixture and keep it aside.
  • In a wide pan add jaggery and 1/2 cup of water.  Once the jaggery powder is dissolved completely, remove from heat and strain the water.
  • Now boil jaggery water and keep stirring it in til it comes to a thick consistency.
  • Keep stirring it until the jaggery comes to soft ball consistency. This means when we take a drop of jaggery syrup and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be hard as well. This is the right consistency. When you allow the syrup more than the soft ball consistency, then the adhirasam will become hard. If the syrup is taken before the soft ball consistency, then the adhirasam will break while frying. You should be very careful at this stage.
  • Once you get the right consistency just remove from heat immediately and pour it into the rice flour, ghee and also add the cardamom powder.
  • NOTE : Add the flour into the syrup by batches and stir continously to avoid lump formation n also to maintain the consistency of the dough which should be soft . Don’t add all the flour in one go .
  • Mix everything together to form a soft dough.
  •  It can stay for 1 to 2 day at room temperature by naturally fermenting the dough for 24 hours and  the result will be soft adhirasams .
  • The next day, heat required amount of oil in a heavy bottomed pan.. Don’t fill your kadai full of oil bcoz if your adhirasam breaks it spreads into the oil .. so add oil only required amount  in which your adhirasam immerses .
  • Make a small ball of the adhirasam mixture and place it in a oil greased plastic paper or aluminium foil or even banana leaf and flatten the dough in to circle  using fingers. NOTE: Flatten the dough little thick so that u get soft adhirasams. If adhirasam’s are too thin then they become too crispy.
  • Deep fry the adhirasam till it becomes golden color. Don’t put more than two adhirasam in the oil for frying . I fried one at a time and pressed excess oil by squeezing it  with a flat bottomed bowl .
  • Repeat the above steps for the rest of the mixture.
My adhirasam’s turned out really yummmy and my hubby liked it so much 🙂 I had no adhirasam left for next day.. It took me long to post as i was busy with Diwali preparations .. oh yeah  “Happy Diwali to all my readers” .

Tips

If the dough is very sticky or too loose and you are unable to make balls, then add a little wheat flour to it to get the right consistency.Don’t add more rice flour bcoz it may become hard n very crispy.
If the dough is too tight, then add little more jaggery syrup or little milk to it.

After completing this long process i thought why not should i try the same recipe with other  flours like wheat or ragi or barley !!!!  so i experimented making adhirasam using barley flour .. This time i used store bought barley flour .. I just followed the same recipe and added 3 – 4 tsp of rice flour (home made rice flour which i had in extra ) to it ..woowi zoowie my experiment was a great success.. I made barley adhirasam a healthy version of adhirasam which was really soft and should  be consumed warm,  it will taste much better when have warm adhirasam’s .. Once again thanking Yashodha for her lovely recipe which inspired me to try something different 🙂

Barley Adhirasam

This is a twist in adhirasam …


  

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Comments

  5. DivyaGCP says

    You have made the adhirasam perfectly, Manju and well explained too with nice tips. I really admire the fact that this is the first time you have tried adhirasam and also experimented it with barley flour. Really awesome..

  13. Bhavna Bagri says

    wow very well explained manjula…I'll also try tomorrow…i haven't tested yet…this is totally unknown for me….but yours looks perfect

  21. SS says

    New to hear about barley Adhirasam Manju..Will definitely give a try…Expecting more such receipes from you…One per day will be enough ..:-)

  24. Meera says

    Hi,
    Barley flour adhirasam! Amazing, shld rry it sometime.

    In case you wish to prepare sugar adhirasam (white sugar or raw cane sugar /brown sugar) try this way once… no syrup consistency fear!!! simple… take 1 cup of raw rice – procedure same for preparing rice flour. Take half cup of sugar – not powdered, as it is mix with the “little moist” rice flour for 2 – 3 minutes using a spoon or ladle, leave it covered overnight. Next day using your hands mix the dough which would by now resemble like chappathi dough. If need, repeat, only if there is a need and you feel the dough is very stiff, use half or 1 spoon of HOT water and gently knead and then deep fry them as usual!!!

    • manjulabharathkumar@gmail.com says

      Hi Meera,
      Thank you for sharing all the tips, I would surely try and let you know.