ADHIRASAM RECIPE | அதிரஸம் ரெஸிபி | अदिरसम रेसिपी
ADHIRASAM RECIPE VIDEO:
https://www.youtube.com/watch?v=OkPVo1oFmUA&t=153s
INGREDIENTS:
1 cup Raw Rice(Maavu arisi)- generally used for making sweets & snacks
3/4th cup Brown Jaggery
1/2 cup water
1 tsp Cardamom powder
1 tsp Dry ginger powder(optional)
2 tbsps Ghee
Oil for frying
PREPARATION METHOD:
1. Soak 1 cup of Raw Rice(Maavu arisi) in water for 1 1/2 to 2 hrs
2. After 2 hours, drain water and spread it on a cloth and dry it under fan for 20 to 30 minutes
3. When it is half dried, ie., when you hold a hand full of rice in your hand, it should be moist but should not stick to your hand
4. Now transfer to a blender and grind to a smooth powder
4 a. If you are making in a large scale, you can make powder in the flour mill also
5. Sieve powdered rice
6. Transfer to a bowl and press the flour with your hand so that it stays moist
7. Cover it with a lid and set aside
8. Now add 3/4th cup of Brown Jaggery in a vessel and add 1/2 a cup of water
9. Boil till the jaggery dissolves and filter the dust
10. Boil the filtered mixture till thickens
11. Check consistency by adding a few drops of the boiling mixture to a plate of water
12. If you are not able to gather the drops, it is not the right consistency
13. Boil it for some time and the consistency again in the same procedure
14. If you are able to gather the drops and make a soft ball, then it is the right consistency, a soft ball consistency
15. Switch off the flame immediately
16. Add 1 tsp of Cardamom powder
17. Add 1 tsp of Dry Ginger powder(Optional)
18. Quickly add the moist Rice flour little by little and mix well
19. Do not put all the flour together, which may result in forming lumps
20. Always keep extra rice flour in reserve other than the said measure
21. At times you may need extra rice flour(very rare, due to variants of jaggery or rice). Balance rice flour can always be used for making any other sweets or snacks.
22. Now your Adhirasam dough is ready
23. Transfer it to a small container or can remain in the same vessel
24. Spread 2 tbsps of Ghee on top and cover with a cloth
25. Set aside for 24 hours. You can fry the adhirasams on the same itself. But when you fry after 24 hours the texture will be softer
26. After 24 hours, open the cover and you will find that the dough has become a bit harder.
27. Knead the dough well and make small lemon size balls
28. Flatten by pressing gently with your fingers on a plantain leaf or a greased plastic sheet or oil paper
29. Drop it slowly in hot oil, one at a time. Remember to use oil generously to fry adhirasams
30. Puffs up like puri
31. Flip it over and fry till golden brown
32. Take out the fried adhirasam from oil and squeeze out gently the excess oil using another frying ladle. Do not press two much
33. Your tasty Adhirasams are ready
34. Store in a cylindrical container. Place a small plate upside down in the bottom of the container and the then arrange the adhirasams on top of it. This way, the excess oil would get collected under the small plate and will not stay in contact with the adhirasams
35. Hope making Adhirasams would not be a nightmare anymore
35. So celebrate this Deepavali happily with homemade Adhirasams
36. Happy cooking...! :)
POINTS TO REMEMBER:
1. USE ONLY RAW RICE (MAAVU ARISI),
GENERALLY USED ONLY FOR MAKING
SWEETS AND SAVOURIES
2. USE BROWN JAGERRY(PAAGU VELLAM) FOR
BEST RESULTS
3. SOFT BALL CONSISTENCY IS A MUST
4. USE OIL GENEROUSLY FOR FRYING
5. FRY ONLY ONE AT A TIME
6. FRY IN MEDIUM FLAME
ADHIRASAM RECIPE VIDEO:
https://www.youtube.com/watch?v=OkPVo1oFmUA&t=153s
INGREDIENTS:
1 cup Raw Rice(Maavu arisi)- generally used for making sweets & snacks
3/4th cup Brown Jaggery
1/2 cup water
1 tsp Cardamom powder
1 tsp Dry ginger powder(optional)
2 tbsps Ghee
Oil for frying
PREPARATION METHOD:
1. Soak 1 cup of Raw Rice(Maavu arisi) in water for 1 1/2 to 2 hrs
2. After 2 hours, drain water and spread it on a cloth and dry it under fan for 20 to 30 minutes
3. When it is half dried, ie., when you hold a hand full of rice in your hand, it should be moist but should not stick to your hand
4. Now transfer to a blender and grind to a smooth powder
4 a. If you are making in a large scale, you can make powder in the flour mill also
5. Sieve powdered rice
6. Transfer to a bowl and press the flour with your hand so that it stays moist
7. Cover it with a lid and set aside
8. Now add 3/4th cup of Brown Jaggery in a vessel and add 1/2 a cup of water
9. Boil till the jaggery dissolves and filter the dust
10. Boil the filtered mixture till thickens
11. Check consistency by adding a few drops of the boiling mixture to a plate of water
12. If you are not able to gather the drops, it is not the right consistency
13. Boil it for some time and the consistency again in the same procedure
14. If you are able to gather the drops and make a soft ball, then it is the right consistency, a soft ball consistency
15. Switch off the flame immediately
16. Add 1 tsp of Cardamom powder
17. Add 1 tsp of Dry Ginger powder(Optional)
18. Quickly add the moist Rice flour little by little and mix well
19. Do not put all the flour together, which may result in forming lumps
20. Always keep extra rice flour in reserve other than the said measure
21. At times you may need extra rice flour(very rare, due to variants of jaggery or rice). Balance rice flour can always be used for making any other sweets or snacks.
22. Now your Adhirasam dough is ready
23. Transfer it to a small container or can remain in the same vessel
24. Spread 2 tbsps of Ghee on top and cover with a cloth
25. Set aside for 24 hours. You can fry the adhirasams on the same itself. But when you fry after 24 hours the texture will be softer
26. After 24 hours, open the cover and you will find that the dough has become a bit harder.
27. Knead the dough well and make small lemon size balls
28. Flatten by pressing gently with your fingers on a plantain leaf or a greased plastic sheet or oil paper
29. Drop it slowly in hot oil, one at a time. Remember to use oil generously to fry adhirasams
30. Puffs up like puri
31. Flip it over and fry till golden brown
32. Take out the fried adhirasam from oil and squeeze out gently the excess oil using another frying ladle. Do not press two much
33. Your tasty Adhirasams are ready
34. Store in a cylindrical container. Place a small plate upside down in the bottom of the container and the then arrange the adhirasams on top of it. This way, the excess oil would get collected under the small plate and will not stay in contact with the adhirasams
35. Hope making Adhirasams would not be a nightmare anymore
35. So celebrate this Deepavali happily with homemade Adhirasams
36. Happy cooking...! :)
POINTS TO REMEMBER:
1. USE ONLY RAW RICE (MAAVU ARISI),
GENERALLY USED ONLY FOR MAKING
SWEETS AND SAVOURIES
2. USE BROWN JAGERRY(PAAGU VELLAM) FOR
BEST RESULTS
3. SOFT BALL CONSISTENCY IS A MUST
4. USE OIL GENEROUSLY FOR FRYING
5. FRY ONLY ONE AT A TIME
6. FRY IN MEDIUM FLAME
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