Adhirasam - Plattershare - Recipes, food stories and food lovers

Adhirasam

4.30 from 3 votes
Served As Desserts, Snacks
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Adhirasam is a delectable, healthy sweet made on many occasions across South India. It is made using fresh rice flour and jaggery syrup. The consistency of these two ingredients is what makes it perfect to relish. A little patience and that little extra effort are needed to make these perfect, delectable and healthy sweet. Jaggery being an immunity booster is known for many other health benefits, so go ahead and make it a part of your healthy dessert option too.
Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Cuisine South Indian
Recipe Category Vegetarian
Servings 15
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Ingredients
  

  • 2 ½ cups 'ponni' raw rice
  • 260 gm dark brown jaggery - Also called ‘paagu vellam’ – I used 24 mantra jaggery
  • 5-6 cardamoms crushed
  • 1 ½ to 2 tsp ghee
  • Gingelly or groundnut oil for deep frying
  • 1/4 cup water
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Instructions
 

  • Wash and soak the rice for 1 hour. After an hour, use a strainer to strain the water and dry the rice on a clean cloth for 30 minutes.
  • Meanwhile break the jaggery into small pieces. Place them in a pan and dissolve it in ¼ cup water along with crushed cardamom.
  • After 30 minutes, transfer the rice to a bowl. Powder the rice, sieve it and keep it aside. Ensure that the flour is tightly packed (use your hands to make a small heap once sifted). In this way, the flour does not turn too dry.
  • Place the pan of dissolved jaggery on stove in medium flame. Bring it to one boil and turn off the stove.
  • Strain the above liquid for any impurities into another pan.
  • Now place this pan on the stove in medium flame. Bring to one boil and simmer the flame. Keep boiling the syrup, until it reaches the soft ball consistency.
  • *Soft ball consistency testing – Take water in a small plate, put little syrup in water. It should mould into a soft ball when rolled with fingers.
  • Immediately switch off the flame, after the consistency is reached. This is very important to get perfect adhirasam.
  • Remove the pan with the prepared jaggery syrup and add the rice flour little by little. Mix using a ladle and stop adding the flour when it becomes soft thick dough like chapatti dough.
  • Once the mixture cools down, add ghee and knead the mixture gently.(Do not overknead)
  • Place this adhirasam dough in an airtight steel container and set aside for at least one day (2 days are also fine) at room temperature but not in fridge.
  • You can observe the next day, the adhirasam dough looks very soft than the first day (Mine was perfect dough as desired. In case of any minor problems, refer notes 5 and 6)
  • Make the dough into small lemon sized balls. Cut two sheets of parchment paper or the traditional way, use banana leaf. Grease your hand and flatten the balls using your fingers on the sheet or banana leaf.
  • Heat oil in a wok and deep fry the flattened adhirasam balls till they turn golden brown. Drain excess oil by pressing the fried adhirasam between two flat ladles.

Notes

Notes:
  1. Exact measurements are very important for this recipe.( I used 200 ml measurement cup)
  2. Maintain a flame slightly less than medium flame while frying the adhirasams for that perfect texture.
  3. Fry the adhirasams one at a time if you are trying this recipe for the first time.
  4. To check if the adhirasam dough is perfect, make a pea sized ball and fry it in the hot oil. It should bubble and float to the top. It should not break or scatter into pieces.
  5. If the adhirasam dough stiffens up the next day, use 1 or 2 tablespoons of slightly hot water(one tablespoon at a time) and knead to soft dough. This may occur based on the jaggery.
  6. If the adhirasam dough is little runny, use few tablespoons for wheat flour (one tablespoon at a time) and knead to get the correct dough consistency.
  7. I use Gingelly (Idhayam) or Groundnut (Dhara or safal) oil for best results.
  8. Use the dark brown jaggery only as the light colored jaggery will not work best for this recipe.
  9. You can use any other raw rice that is called as ‘Maavu pacharisi’.
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Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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