Adhirasam

 Adhirasam , a sweet famous in south india  made of rice and jaggery. It is simple when we made the dough correctly. I too thought it was difficult to make before learning from my chitte ( mom’s sister ).

 Now , making adhirasam had became easy for me .

Requirements :

Homemade Rice flour  – 1 cup

Jaggery – ¾ cup

Cardamom powder – ¼ tsp

Water – ¼ cup

Oil for frying

Method :

  Mix jaggery  with the water and dissolve fully.

Bring this to boil. Add the cardamom powder.

When the jaggery syrup becomes thick .

To  check this when we drop few drops of syrup in a cup of water it won’t dissolve into water. We can be able to roll it into a ball. This part is important and it is also the trick behind this sweet.

Take the rice flour in a bowl , add this syrup little by little and mix well.

From my view the dough must like the dough for chappati – firm but soft to touch.

If you let this dough to ferment for two to three days at room temperature it will be more tasty.

Making :

Take a aluminium foil / plastic sheet / plantain leaf.

Grease it with oil.

Take a small ball of the dough .

 press it with the finger on the aluminum foil into a two inch diameter.

Make a hole in the center to cook evenly in the center.

Deep fry in the hot oil in low flame.

Take out when golden brown on both sides.

Press the adhirasam between two slotted ladle or use the device to extract extra oil.

Store in a air tight containers.

Adhirasam is ready to serve.

Adhirasam can be stored more than a month at room temperature.