Adhirasam,the word itself makes me drool, its was one of my most favourite diwali special sweet. My grandma prepare this wonderful delicious rice based sweets specially for me whenever i ask her to make some. She was the only person for me who makes prefect adhirasam since i was kid, she makes a huge vessel full of this adhirasam for every diwali to distribute them the whole village as the entire village is our relatives, obviously this dish makes me nostalgic.
After many flops, this time i was bit confident to give a try to my favourite adhirasam,i will definitely blame my blogger buddies for pulling me to give a try to this authentic sweet. They turned out extremely fabulous as like my grandma's adhirasam and got almost 13 medium sized adhirasam. I was seriously happy, when my first adhirasam came out prefectly.Sending to 60days of Christmas hosted by Priya and Divya.
2cups Raw rice
1cup Grated jaggery
1/2tsp Cardamom powder
Oil
1tbsp Ghee
Milk (as per need)
Wash and soak rice for two hours, drain the water and spread the rice on a clean cloth and let it dry for 15minutes.
Rice should be still wet, grind the rice in a mixer as super fine sooji like consistency.
Sieve the rice flour or else remove the lumps if there is any.
Rice flour shouldnt be dry,if you hold them with your fingers,you should able to get balls. Cover it and keep aside.
Cover the jaggery with a half cup of water, bring to boil. Strain this jaggery syrup to remove the impurities.
Bring again boil in a thick bottomed vessel and add the cardamom powder and cook until it bubbles.
Keep a small bowl of water, add few drops of this syrup, if the drops gets settled in the vessel and you are able to make a ball,that is the correct consistency for adhirasam,put off the flame.
Add immediately the already prepared rice flour little by little to the syrup with ghee and mix well to form a dough.
Always prepare this dough before a day, keep it in room temperture for a whole day.
Check the dough after a day,if its hard to form balls, springle milk and turn them as soft dough.
Next day, heat enough oil for frying, apply oil on a plastic sheet, make a lemon sized ball from the dough,flatten them as round shaped disc and slowly drop them in hot oil.
Cook on both sides until they gets a nice brown colour, remove the cooked adhirasam from the oil.
Press it gently with two slotted ladle to remove the excess of oil and arrange them in a paper towl.
Spread them to cool completely and store them in air tight containers.
After many flops, this time i was bit confident to give a try to my favourite adhirasam,i will definitely blame my blogger buddies for pulling me to give a try to this authentic sweet. They turned out extremely fabulous as like my grandma's adhirasam and got almost 13 medium sized adhirasam. I was seriously happy, when my first adhirasam came out prefectly.Sending to 60days of Christmas hosted by Priya and Divya.
2cups Raw rice
1cup Grated jaggery
1/2tsp Cardamom powder
Oil
1tbsp Ghee
Milk (as per need)
Wash and soak rice for two hours, drain the water and spread the rice on a clean cloth and let it dry for 15minutes.
Rice should be still wet, grind the rice in a mixer as super fine sooji like consistency.
Sieve the rice flour or else remove the lumps if there is any.
Rice flour shouldnt be dry,if you hold them with your fingers,you should able to get balls. Cover it and keep aside.
Cover the jaggery with a half cup of water, bring to boil. Strain this jaggery syrup to remove the impurities.
Bring again boil in a thick bottomed vessel and add the cardamom powder and cook until it bubbles.
Keep a small bowl of water, add few drops of this syrup, if the drops gets settled in the vessel and you are able to make a ball,that is the correct consistency for adhirasam,put off the flame.
Add immediately the already prepared rice flour little by little to the syrup with ghee and mix well to form a dough.
Always prepare this dough before a day, keep it in room temperture for a whole day.
Check the dough after a day,if its hard to form balls, springle milk and turn them as soft dough.
Next day, heat enough oil for frying, apply oil on a plastic sheet, make a lemon sized ball from the dough,flatten them as round shaped disc and slowly drop them in hot oil.
Cook on both sides until they gets a nice brown colour, remove the cooked adhirasam from the oil.
Press it gently with two slotted ladle to remove the excess of oil and arrange them in a paper towl.
Spread them to cool completely and store them in air tight containers.
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