Adhirasam Recipe
Adhirasam, a classic South Indian sweet, is a delectable treat made during special occasions and festivals. This sweet delicacy is known for its unique shape, rich aroma, and the perfect blend of jaggery and rice flour. If you're looking to explore the world of South Indian sweets, this Adhirasam recipe is a great place to start.
Ingredients
For the Adhirasam Dough:
- 1 cup Raw Rice
- 1 cup Jaggery
- 1/4 cup Water
- 1/2 tbsp Cardamom Powder
- 1 tbsp Sesame Seeds (optional)
- 1 tbsp Ghee (Clarified Butter)
For Frying:
- Oil For deep frying (usually sesame oil or any neutral cooking oil)
Instructions
Preparing the Rice:
- Wash the raw rice thoroughly and soak it in water for 2-3 hours.
- Drain the soaked rice and spread it on a clean cloth or paper towel to remove excess moisture.
- Once the rice has dried, grind it into a fine powder in a mixer or blender. Sift the rice flour to remove any coarse particles, ensuring a smooth texture.
Preparing Jaggery Syrup:
- In a heavy-bottomed pan, add jaggery and water.
- Heat the mixture over low to medium heat, stirring continuously until the jaggery completely dissolves.
- Strain the jaggery syrup to remove any impurities, if needed.
- Reheat the syrup until it reaches a soft ball consistency. To test this, drop a small amount of syrup into a bowl of water; it should form a soft, pliable ball. This may take around 10-15 minutes.
Mixing the Adhirasam Dough:
- In a mixing bowl, add the prepared rice flour, cardamom powder, sesame seeds (if using), and ghee.
- Slowly pour the jaggery syrup into the dry ingredients and mix them together using a wooden spatula or your hands.
- Knead the mixture into a smooth and pliable dough. If it's too sticky, you can add a little more rice flour.
Shaping the Adhirasam:
- Divide the dough into small, equal-sized portions and shape them into round, flat discs or patties. Traditionally, adhirasams are shaped using a special mold or by hand.
Frying the Adhirasam:
- Heat oil in a deep frying pan or kadai over medium heat.
- Once the oil is hot (around 350°F or 175°C), carefully slide the shaped adhirasam into the oil.
- Fry the adhirasam until it turns golden brown on both sides, making sure it's cooked evenly.
- Remove the fried adhirasam and drain excess oil by placing them on a paper towel.
Cooling and Storage:
- Allow the adhirasam to cool completely before storing them in an airtight container.
- Adhirasam tends to become more delicious after a day or two, as the flavors meld.