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Adhirasam Recipe With Jaggery For Diwali And Festival Season By Veena Theagarajan.

Adhirasam is one of the specialty of my athai patti. Everytime I visit her she makes it. She always keep the dough. Whenever I ask my mum for recipe she always says the consistency (padham) is very critical. So she always asks my athai patti to make the dough. This time I told her that I wanted to do it for my blog. I did the dough with her guidance when I was in India. My mum had Mavvu arisi (raw rice which is used to make the flour) so I used it. If you don’t have, use the raw rice. Also as you can see I didn’t dry out in the cloth instead I just left it in the drainer for long time. It worked out too. If you aren’t comfortable you can dry out on the cloth and use it. Trust me after trying out I was like it is so simple why did I ever think twice before making it. Try out and let me know
Ingredients

 

Raw rice / Mavvu rice – 1.5 cup
Jaggery – 3/4 cup
Cardamom powder – 1/4 teaspoon
Sesame oil – 1 tablespoon
Sesame seeds – 1 tablespoon
Oil for deep frying
Dry ginger powder – 1/4 teaspoon (optional. I didn’t use it)

 
Method:
 
Soak the rice for 3 hrs (you can soak up to 5 hrs too). Drain it and leave it aside or dry out on a muslin cloth. When you touch the rice still you can feel wetness not too dry

Grind to powder and sieve it using rava plate ( the flour has to be little coarse not too fine). Add cardamom powder.  Keep it aside. you should do this when you are ready to make the dough / adhirasam as the flour has to be little wet

Now let’s make the Jaggery syrup. Add water to jaggery and heat it till Soft ball consistency. To check the soft ball consistency drop the syrup water and when you gather it should farm soft ball without getting dissolved. 

Take it and pour it to rice flour using strainer. Mix well. Add oil and sesame seeds continue to mix it. 

Leave it for a day in the fridge

Heat the oil in low flame for deep frying.  Grease ziplac bag or banana leaf. Take a lemon size ball. Spread out using hand. It has to be thick (little less than vada) Slowly drop it in hot oil
Cook it in medium flame. Once raise up turn it over and cook again.
Once cooked use another laddle to press the extra oil and place it on tissue paper to drain extra oil

Once cool down store it in air tight container. Enjoy

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3 Replies to “Adhirasam Recipe With Jaggery For Diwali And Festival Season By Veena Theagarajan.”

  1. Rafeeda AR
    Reply

    This looks very similar to our neyyapam, just that our batter is a thick pourable one… Love such heirloom recipes, always has a tinge of nostalgia in it…

  2. Julie
    Reply

    These are one of the best adhirasam that I have seen in blogosphere till now,perfectly shaped and puffed up..bookmarked to try,Veena..as Rafee said, they are almost similar to Neyyappam in Kerala 🙂

  3. Anupa Joseph (Palaharam)
    Reply

    Like Rafee said looks so much like neyyappam which is one of my favorite… you got me craving now… got to try your recipe next time I plan to make neyyappam… looks absolutely perfect and yum

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