Thursday, December 11, 2008

Adhirasam

Adhirasam is a traditional south Indian sweet which is made in almost every house in tamilnadu during important festivals. A sweet snack made with rice flour and jaggery.. Making Adhirasams is a tough job and the most important part in making the adirasams is the SOFT BALL CONSISTENCY. If the syrup reaches more than soft ball consistency, the adhirasams will become hard. If the syrup is taken before the soft ball consistency, the adhirasams will break while frying in oil. The most important part in making adhirasam is the the 'paagu'(syrup) part. If u get the correct consistency of the paagu the adhirasam will taste really delicious.Today I prepared Adhirasams , Karthikai Pori, Adai as aneividyamfor Karthikai Deepam. Know more about Karthikai Deepam read my Article Here


Ingredients

Raw rice- 1 kg

Jaggery- 1/2 kg

Cardomom - 4 to 5

Oil for deep Frying

Method:

1.Soak raw rice for about 6-7 hours. Wash, drain the water and spread the rice on a dry cloth for few minutes in a shady area to make sure that the rice is dry. Make a fine powder of it in a blender,sieve if necessary and keep aside. The flour should be slightly damp.

2.Add 1/4 cup of water in a thick bottom pan and add the jaggery to it.


3.When the jaggery melts completely filter it in a strainer to get rid of the dirt. keep stirring the filtered jaggery in low heat.

4. When it is thick, check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard. This is the right consistency. (To test: Put little syrup in cold water. It should mould into ball when rolled with fingers



5.Add the cardamom powder to the syrup. Add the flour quickly little by little and stir so that it does not form lumps.

6. Add just enough flour till the syrup holds Stop adding flour when it becomes firm like chappati dough consistency.

7.Apply little ghee to another vessel and transfer the mixture to that vessel. Pat well and put little ghee on top. Leave it outside overnight. (You can store the dough in the refrigerator or without refeigrator for 3 to 6 months.)Note: I had stored it then and whenever I want I make delicious Adhirasam)

8.Meanwhile heat oil in a thick bottom pan. When you are ready , take a small scoop of the jaggery rice flour.

Oil your palms and make a ball with the flour. Then flatten it on a banana leaf.



9. Pat each ball into a thin, round and flat disc of 2" radius on a banana leaf or a plastic sheet. Fry each one in oil on low flame till deep brown and remove.

10.To remove the oil completely, place it between two flat ladles and press. Repeat the procedure till the dough is over. Allow to cool and store them...


In our village for functions and for marriages they make Adirasam in this size or bigger than this size. Just I tried one in big sizeThis is seerOr cheeru Adhirasam

Adlak's tiny world gave me BEST BLOGGER FRIENDS award NICE OF YOU TO THINK OF ME AS ONE OF YOUR BEST BLOGGER FRIENDS. Thank you dear for ur blogger friends award.......it means more to me..... I am really honored.

18 comments:

AnuSriram said...

That looks perfect and lovely jaishree.. I never tried making them at home..

Vidhya said...

I can eat the whole bunch Jaishree. Adirasam is my all time favorite.

Misty said...

What exactly is jaggery? The dish looks delicious and I sure will try to make it but I have to find that jaggery first!

RAKS KITCHEN said...

Nice collection of brass lamps you are having:) Hope you had a great deepam:)

vidhas said...

Looks perfect jaishree. Can u send some adirasam to me. Happy karthigai.

SriLekha said...

wow! yummy sweet!
pics with deepam are attractive!
join in the swet event going in my blog!

Rathna said...

Lovely diyas .Athirasam looks very tempting. Mine turned out hard to chew the first time I've tried it. Got to lay down my hands on it again :o)

Priya said...

Wow my all time favourites...looks delicious..happy deepam jai!!

Sharmi said...

You have a beautiful blog. The karthigai deepam looks so good in between to kolam. I had a very bad experience with athirasam, it all broke apart in the oil:( so I never take risk after that. Yaravudu senji kudutha nalla sapiduven:))

Uma said...

ooh, love those adhirasams. yummy and mouth-watering.

rekhas kitchen said...

adirasam looks mouthwatering deepam looks so divine

venus66 said...

Should try some for Christmas.:)

DEESHA said...

looks very nice Jaishree

Adlak's tiny world said...

love have this athirasam right now... tempting a lot.

Yasmeen said...

I remember eating those sweet delights on more than one occasion,now I know the recipe too,thanks jaishree:)

Jaishree said...

Thank You all for your lovely comments.Nice to know you all like adhirasam.
Misty you will get jaggery in Indian stores.
Sharmi,Rathna welcome here:)
yasmeen nice to c u here after long time dear:)

Sanghi said...

all ur dish are lovely sweet. Do check my site..

Faseela Noushad said...

yummy sweet....