Adhirasam is one of the traditional sweet which is made during diwali and also during marriage ceremonies. I personally feel diwali celebration will be incomplete without Adhirasam and Murukku. It tastes divine when u take bite of them together. Still remember my childhood how we use to grab them from big pots at Aaya’s house and fight with cousins for a bite. A special mention to be done when its made during marriage ceremonies. Adhirasam and Murukku will be made to the size of palm and will be given to the guests attending the ceremony. Though these practices are changing now with new sweets in gift wrapped boxes, i like those good old days of thamboola pai with Adhirasam and Murukku. Here is the recipe –
Ingredients :
- Raw rice – 3 cups
- Powdered Jaggery – 2 cups
- Ghee – 2 tsp
- Cardamom powder – 1/4 tsp
- Water – as needed
- Oil – for frying
Method :
Soak raw rice for 1 hour and dry it in cloth for 30 mins. Grind the rice to slightly coarse powder and sieve if needed. Keep the rice flour covered till jaggery syrup is ready.
In a pan, heat jaggery with water ( water used should be just enough to immerse jaggery ).
After it dissolves, strain it to remove any impurities and re heat the syrup with ghee and cardamom powder.
Start adding flour once the syrup reaches string consistency. Keep in low flame and stir continuously to avoid any lumps.
Bubbles appear as u stir and the dough starts to thicken. Turn off the heat and set it aside. For consistency check, try rolling the dough with ghee. U should be able to make long thread.
After resting time of 30 mins, start rolling them into lemon sized balls and flatten into patties of medium thickness ( Dough can be kept in air tight container for 2 days and used later for frying )
Heat the oil and keep at medium to low range. Fry one at a time.
After dropping in the oil, wait for one side to fully puff up and then turn to next side immediately.
Take it off once it turns golden color and bubbles settle down. Use another laddle to press and remove excess oil. Check if the laddles are greased each time to avoid adhirasam sticking to them
Adhirasams are now ready and can be stored for 7-8 days in air tight container
Note :
- If the prepared dough is hard, use little water to knead the dough to smooth consistency
- Adjust the amount of jaggery depending on your sweet preference
- Rice flour texture should be like finer rava