Adirasam.. when I first read the name I thought it might be some Rasam.. but to my surprise it was a sweet.. 🙂 Thanks to Divya’s SNC Event that I came across this recipe.. Also thanks to Yashodha for the fabulous recipe.
Preparation Time:- 1-2 hrs | Cooking Time:– 15 mins | Serves:- 10-15 pieces
- 2 cups Rice (raw)
- 1 cup Jaggery (Gud)
- 1 tea spoon Cardamom Powder (Elaichi Powder)
- 1/4 cup water
- 5-6 tea spoon Milk
- 1-2 tea spoon Ghee
Soak rice for 1 or 2 hours. Drain it from water.
Do not dry it completely, it should be damp. Grind it into powder and should be neither coarse nor fine.
Add jaggery and water in the heavy bottomed vessel. Allow them to boil.
Add cardamom powder and allow the syrup should be thicker which is in one string consistency.
Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatthi dough. Stir continuously while adding flour. Don’t add flour at a time.
While mixing rice flour, if you wish you can add ghee for good taste.
Heat oil for deep fry. Take a plastic paper or aluminium foil or banana leaf and apply oil on it.
Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough.
Take the flatten dough out from the foil and drop gently into the heated oil. Fry both the sides until it should be brown.
Remove adhirasam from the oil and squeeze the excess oil by pressing flat bottomed bowl on the adhirasam.
- Adirasam is a sweet delicacy and can be cooked for any festivity.. 🙂