Adhirasam

 Adhirasam recipe


Rice - 2 cups

Jaggery - 1 or 1.5 cups

oil to deep fry

Wash and soak rice for 2 hours. Drain the water and spread the rice on a cloth and let it dry for 20 minutes. When the rice is still damp place the rice in a mixer along with cardamom pods and grind it to a powder. Sieve to a fine powder. Transfer the flour to a bowl and press it tight and place a clean cloth over the bowl.

Heat water in a thick bottomed vessel and add the jaggery to it. Mix well and let it dissolve completely. Pass the jaggery syrup through a sieve to remove impurities. Transfer the syrup again to the thick bottomed vessel and let it come to a boil over full flame.

When the jaggery syrup thickens(should able to form a small ball when placed in a bowl of water). Simmer the flame completely. This is the stage to start checking for string consistency. Take the vessel off the stove. Add ghee and mix well. Add the rice flour little by little while mixing it with a laddle. The dough must be bit loose but it will come to the correct consistency once the dough cools down.

Divide the dough into equal sized balls. Grease a plastic sheet or a plantain leaf with ghee. Place a ball on the leaf and press with your finger tips into a flat disc. It should neither be thick nor too thin. Heat oil in a kadai. Once the oil is hot, take a pea sized ball, gently press between your fingers and drop into the oil. If it rises slowly to the top, the temperature is correct. Now completely simmer the flame.

Slide the adhirasam into the oil. It will sink initially and will then rise to the top.Flip it gently for the other side to cook. It will puff up a bit like a poori. Drain and transfer to a plate. Immediately, press the cooked adhirasam with the bottom side of a bowl, to remove excess oil and to flatten it. You can press it between two ladles over the stove itself but this method is safer or you can also use a adhirasam kattai for this. Once the adhirasam cools down completely, store them in a container.

The Adhirasam stays well for more than 10 days at room temperature






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