Adhirasam | கிருஷ்ண ஜெயந்தி ஸ்பெஷல்#1 | அதிரசம் உதிராமல் உடையாமல் எப்படி...

Adhirasam is
a traditional sweet dish which will be done for most of the festivals. A Very
delicious sweet made with rice flour and jaggery. For most of the auspicious
occasions and festivals, adhirasam is one of the important sweet prepared.

The doughnut-like pastry is a type of Indian sweet from Tamil
cuisine and are eaten
as a dessert.
Adhirasam is popular as an offering to the relatives during Deepavali festival,
both at home and in temples in Tamil Nadu. 

INGREDIENTS

ü 
Raw
Rice(Maavu Pacharisi) – 1 cup

ü 
Jaggery(Paagu
Vellam) – 3/4 cup

ü 
Water
– 1/2 cup

ü 
Cardamom
crushed –  2

ü 
Dry
ginger powder-1/4 tsp

ü 
Ghee
– 1 tsp

ü 
Oil
– for deep frying

INSTRUCTIONS

1.   
First measure and take raw rice. Rinse it once, then transfer
to a bowl, add water till immersing level. Soak for atleast 2 hrs. After 2 hrs
spread it in a cloth and set aside for 30mins.

2.   
The rice should be grinded still have moisture content in it,
when you press it with your hands it will stick like this. Now transfer it to a
mixer jar and grind it to a soft fine powder.

3.   
Now transfer this to a siever then sieve it. Do not discard
the coarse particles, grind it again and then sieve. Now take the flour, add
dry ginger powder and cardamom powder to it.

4.   
Mix well and keep it covered, and set aside.

5.   
Now crush jaggery, measure and take it in a pan. Add water to
it.

6.   
Heat it up, once jaggery is dissolved strain and set aside.

7.   
Now take jaggery syrup in a pan and heat it up. Keep stirring
until it is thick.

8.   
Keep checking the syrup by pouring it on a plate containing
water. First the syrup will dissolve in water when poured. At one stage when
add few drops of the syrup it will not get dissolved in water it will stand
still like this. Now gather it with your hands, it will form a loose ball more
like a jelly. This is soft ball consistency, it will easily slide from our
hands, yes this is the right stage we are looking for. If you pass this stage,
the ball will become hard and your athirasams will become hard.

9.   
Immediately switch off(we are doing this to avoid the syrup
from passing to next stage).

10.  Now add the flour and
keep mixing.

11.  Mix it well without
any lumps. It will be a little loose. Now transfer to a airtight container and
set aside for a day in room temperature. You can keep this dough for about a
week.

12.  I am doing athirasam
after 2 days, the batter is tight and stiff. Add a  tsp of ghee and knead
it once, then pinch and roll into lemon sized balls.

13.  Now take banana leaf
/ polythene sheet, grease it with little oil / ghee, take a ball keep on the
banana leaf and flatten it with your fingers, it should be slightly thick and
then make a hole in the centre [Don’t put hole if you don’t want to, can skip
it].Heat oil(enough for the athirasams to immerse fully) in a kadai in
parallel.

14.  Oil should not be
fuming hot, lower the flame when you drop the athirasam as it will get cooked
quickly. Carefully drop one athirasam, it will first float on top.

15.  Then slowly it will
puff up, carefully flip over and cook in low flame till reddish brown on both
the sides. Do not cook in high flame.

16.  Don’t put more than 1
athirasam at a time, because it will stick to one another. Fry all athirasams
like this. Sweet athirasams are ready.

17.  Enjoy.

https://youtu.be/WiokVrIN7Zo