Adhirasam is my favorite sweet. Truly, I prefer to choose savory over Sweets, but with very few sweets that I love to eat. Of the ones that can be counted easily, Adhirasam tops the entire list. The preparation of Adhirasam involves very few ingredients that are easily available in a South-Indian’s pantry. However, every step in making this Adhirasam is elaborate and truly needs to be done with care. One misstep can lead to a disastrous Adhirasam. After marriage, I have tried this Adhirasam many times. Sometimes, it turns out to be perfect and other times it is a miss. Also, the lengthy process from soaking raw rice to air drying and grinding them in a mixer jar in batches is endless.
This year, I truly wanted to give a try to make this Adhirasam with store-bought rice flour, which is easily available and also trim the process. Trust me, I am going to do this way from here on. It is not only easy to make but delicious, soft inside, and flaky outside. And no way is different from the original version it is made. Do follow this recipe with instructions, measurements, notes and you can proudly say you have mastered the art of making Adhirasam.
Ingredients
Instructions
- In a wide bowl, add one heaped cup of rice flour and add a pinch of salt. Mix them.
- Add water little by little and keep mixing the rice flour. Let the rice flour come to a puttu like consistency. It should hold between your hands and should break easily. This is the right stage.
- Add cardamom pods, dry ginger powder, poppy seeds to it. Mix them and set aside in a covered bowl to retain the wetness.
- In a heavy-bottomed pan, add half a cup of jaggery and add to cover it. Let it dissolve in water.
- Strain this to remove impurities and heat them again.
- Let it begin to boil. After 4- 5 mins, it will become sticky. Keep boiling for further 3-4 mins till it comes to a rolling ball consistency
- In a bowl of water, add a small drop of jaggery syrup and make sure it remains still, and when rolled it turns to a small ball.
- Add the rice flour to the jaggery syrup slowly. Mix them and combine to a soft dough. Let it rest for about a minimum of 8 hrs and a maximum of 2 days.
- After 8 hours, knead the dough again. Pinch out an orange-sized ball from the Adhirasam dough. Grease the parchment sheet with a little Ghee and flatten them in a circular shape.
- Add the flattened Adhirasam and cook them in oil on a medium flame on both sides.
- Drain the cooked Adhirasam from Oil and press with a ladle gently to remove excess oil. Let it come to room temperature. Store in an airtight box.
Notes
- The key step in this Adhirasam is to get the right consistency of jaggery syrup. Do not keep the stove on after the softball consistency is achieved.
- Always make sure you add water little by little to the rice flour. Do not add water overhead. The rice flour should be in a puttu or crumble consistency. It should hold when pressed between the hands and fall off easily.
- The addition of other spice mixes is optional. You can add either cardamom, poppy seeds, dry ginger, or a combination of any of them.
- Let the Adhirasam flour rest for a minimum of at least 8 hrs and a maximum of 2 days.
- It is absolutely fine if the Adhirasam dough is tight after resting time. In this case, add a small piece of banana and knead it together. Then proceed to make Adhirasam.
The most popular food in south India is Ariselu, over 100s years we are well known about it, our grandmothers are more experts on this food recipe, nowadays – I’m not seeing the traditional way of making Ariselu by grandmothers.
At last, I have found an Ariselu Recipe in the mote by @timesfood – Thank you so much for the recipe.
I love Ghee ariselu most. Please give a small note about the ghee ariselu.
Thanks again.
The most popular food in south India is Ariselu, over 100s years we are well known about it, our grandmothers are more experts on this food recipe, nowadays – I’m not seeing the traditional way of making Ariselu by grandmothers.
At last, I have found an Ariselu Recipe in the mote by @Mathiscoockbook – Thank you so much for the recipe.
I love Ghee ariselu most. Please give a small note about the ghee ariselu.
Thanks again