ADIRASAM
Adirasam is a deep fried type of Indian sweet from the Tamil cuisine.Also this is one of the traditional sweets made in Tamil Nadu during festivals and marriages.Though it requires a very ingredients,it is very difficult to attain the perfect texture and requires absolute concentration.It is made using rice flour and jaggery.The rice is soaked and dried and then powdered. Jaggery is made into a syrup and added to the rice flour,mixed and made in to balls which are flattened and deep fried.Some make it with syrup too,but I have never attempted to make that version.
width:300px; padding:5px 0;">
Somehow it was a tough job for me to attempt it and postponed making it though I wanted to try this recipe.My grandma who made it with ease was a master in it.When you put this in to eat it and if you get layers in the adirasam,it means you have made it to perfection.Also I learnt that you can make the dough in advance and set it aside for a few hours or even next day to get good results.There are many points that go into making of good Adirasam,such as selection of good “Pagu Vellam”.Also make it patiently for your recipe to turn soft and fluffy.Under the notes sectio I have listed a few points for you to take care while making Adirasam.
- Soak raw rice in water for an hour.
- Drain the water and spread it on a clean towel.
- Add the rice to a blender.
- Grind it to a smooth powder.
- Sieve the rice flour.
- In a pan add jaggery. Add water.
- Strain to remove impurities.
- Add to the pan and boil again.
- Boil till it reaches a hard boil consistency.Add it to a cup of water to check
- You can see it has reached the consistency.
- In a wide bowl add rice flour,white sesame,dry ginger powder etc.
- Add jaggery syrup.
- Mix well and set aside.
- Keep covered for an hour.
- Make into small lemon sized balls.
- Flatten it on a zip lock cover.Use ghee to flatten by spreading it on your hands.
- Drop in a pan of hot oil.
- Take out once slight brown.
- To remove excess oil press with another laddle.
- Delicious Adirasam is ready to be enjoyed.
Notes
Mix rice flour immediately after preparing the syrup.
Use Pagu Vellam for good results.
The flour should be a little damp and not dry.
Hard boil considtency is to be attained for soft adirasams. Otherwise it will break and fall into the oil as pieces.
Once cooled store it in a container to avoid sticking with one another.
Leave a Reply