Wednesday, November 3, 2010

Diwali Recipe : Adhirasam

Adhirasam (அதிரசம்)

I tried adhirasam for the first time yesterday and it came out well. I got the recipe from my mother

Ingredients:

Rice flour  (அரிசி மாவு)  : 2 cups
Jaggery   (வெல்லம்)    : 1 1/4 cup
Cardamom powder ( ஏலக்காய் பொடி) : 1/2 tsp
Ghee (நெய்)                    : 3 tsp
Oil (எண்ணெய்)  : for deep frying
Water  (தண்ணீர்)   : as required

Dissolve jaggery in water, heat it slightly and then filter it. Boil the filtered jaggery water well until huge bubbles form on the surface. This is much before any string consistency.




Take the rice flour in a wide bowl and part it circularly in the centre (like a well). Now, add the boiled jaggery to it and stir well with a ladle. Ensure there are no lumps. Let this mixture cool. Add cardamom powder and ghee to the cooled rice mixture and knead it well.

Heat the oil in a saucepan (kadai). In the meanwhile, take a small ball of the mixture the size of a lemon and flatten to the size of a puri on a greased plastic sheet. You can do this with your fingers.

 


Drop the puri into the hot oil and deep fry.


Once it becomes slightly brown, press it well with the help of two spoons to ensure any excess oil is drained and keep it aside to cool. Repeat the same procedure for the balance dough.

Adhirasam is ready to be enjoyed for Diwali!



 NOTE: In case one adhirasam breaks in the oil, then probably the jaggery is more. The taste varies with different qualities of rice/jaggery. Do check and add a few more tsp of flour if required.

8 comments:

  1. super recipe and super pics. Jollu viding. Thank you will try ASAP

    ReplyDelete
  2. Varen varen....dho vandunde irukken!

    ReplyDelete
  3. Hello Laxmi,

    Thanks for your recipe , I live in Atlanta, GA
    the same here , It came out very well.

    if you have any Murruku recipe pl share with us.

    Thanks
    Sujatha

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  4. Hi Lakshmi,
    Thanks for the recipe. This is my childhood favorite sweet. I have a question can u please tell me how much water to add to make the vellam pagu?

    Thanks
    Lavanya

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  5. Hi Lavanya, approx 1 cup of water for the above measurements should be okay. Basically there has to be enuf water to dissolve the vellam

    ReplyDelete
  6. can u upload some more traditional diwali recipes....pls

    ReplyDelete
  7. is there any minimum hours required for the dough to cool before frying? actually i saw in a site, that the dough should be kept aside for 8 hrs. whether it is needed?

    ReplyDelete