10 Servings
Athirasa is a part of Sri Lankan cuisine. It’s prepared in parts of India during different festivals. It’s also called as Kajjaya in few parts of Karnataka. Prepared using freshly powdered rice flour and jaggery syrup, later deep fried to get crispy athirasa.
The rice flour should be slightly wet after drying and powdering.
Single thread consistency is the key to successful athirasa preparation. Using slightly wet finger, when we touch the syrup, a single thread should form between the finger tips.
The flame should be medium such that when we drop the athirasa into it, should slowly rise up and then it should be flipped.
If the athirasa when dropped into the oil splits open, add some whole wheat flour to the prepared athirasa mixture and leave for some time. Then prepare the athirasa.
The athirasa mixture can be stored in airtight container with a layer of ghee on top, for 6 months in refrigerator. Before using, it should be brought to room temperature.
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