Adhirasam is a sweet vadai, typically prepared during diwali. It is all time favorite. It is available through out the year in Madurai. I wondered how to prepare this at home. Got this recipe from net and tried it. Wow, the taste was awesome. I felt very happy that it came out very well.
Do try this healthy snack recipe at home. Kids will surely like it and will ask for the second one. The step by step pictorial procedure of the recipe is as follows.
- Raw rice flour – 2 cups
- Jaggery (grated) – (1-1/2) cups
- Cardamom pods – 2
- Water – 1 cup
- Ghee – 1 tbsp
- Oil – For deep frying
- Sieve the raw rice flour. Keep it aside.
- In a pan, add roughly crushed jaggery and water.
- Heat it till the jaggery gets dissolved completely.
- Pass the jaggery syrup through a tea filter to remove the impurities.
- Transfer it to a kadai and heat it in high flame. First the syrup will be thin and starts to bubbles up. Later the syrup will thicken, color will darken and the bubbles will get reduced. Simmer the flame completely.
- This is the stage to start checking for string consistency. Keep a small bowl of water and add a few drops of the syrup. If the drops settle in the water and you are able to gather the syrup with your finger tips, that is the correct consistency. (In tamil, it is called as “Uruttu padham” or “Thakkali Padham”).
- Turn of the flame. Add ghee and powdered cardamom. Mix it well.
- Add the rice flour little by little while mixing it with a ladle. All the flour will be used up.
- The dough will be a bit loose but it will come to the correct consistency once the syrup cools down. You can store this dough at room temperature in an air tight container for a week. You can either make adhirasam the next day or straight away.
- Pinch a small portion of the dough. Grease a plastic sheet or a plantain leaf with ghee. Place a ball on the leaf and pat with your finger tips into a flat disc. It should neither be thick nor too thin. Make a small hole in the center.
- Heat oil in a kadai. After it gets 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.
- Slip 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 or you can also use a adhirasam kattai for this.
- Once the adhirasam cools down completely, store in a container, one next to the other to avoid them from sticking together. Homemade Adhirasam stores well for a fortnight at room temperature. The texture was different when prepared adhirasam after 3-4 days.
- 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.
- If the dough is too tight, then add little more jaggery syrup or little milk to it.
- Prepare or fry athirasam 1 or 2 days after preparing the athirasam dough for best results.
- Another important point is you should not add rice flour to the jaggery syrup and mix but you should add jaggery syrup to the rice flour little at a time and mix well with a ladle.
- The dough should be very loose when you make adhirsam. If it is stiff, then your adhirsam will become hard and chewy. So you have to add a tblsp of milk and knead the dough well again and try making. This will ensure the adhirsam to be soft.
- Keep the dough atleast overnight at room temperature. Do not take out from the fridge and make immediately. Bring to room temperature.
- I have used pre-prepared homemade rice flour. Store bought flour can also be used.
- The rice while grinding should be moist, retain water(need not drip) also the sieved flour also should not get dry. Otherwise the adhirsam will get crisp and hard.
- Even the syrup consistency is very important. If sugar syrup passes the soft ball consistency, it will get hard or get dissolved in oil.
- Sieving is not necessary, but make sure it is powdered fine.
- If you flatten so thin, the adhirsam will turn very crisp. So make it thick.
- Cook in low flame to make sure it gets cooked evenly and also make sure not to over cook. It makes the adhirsam harder.
- Flip immediately once the it rises up after you add the adhirsam in oil.
- Use ghee when flattening each adhirsam. It will be sticky.
- The jaggery syrup will be needed depending upon the quality of rice, some need more, some need less. So for safer side, make more. So the given quantity will be more, so keep that in mind.
- In case, you adhirsam is chewy or hard, steam it for 3 minutes in idli plate/ steamer. It becomes soft. Just for trouble shooting.