Adhirasam Recipe

                                                                Adhirasam is a very traditional sweet made during diwali and south Indian weddings only.It is a long process so it is not made very often at home.We occassionally buy a small pkt of adhirasam from grand snacks and satisfy the craving.
                         This time i thought let me try making this myself and post it.I did everything totally relaxed.The dough has 24 hours standing time so it was actually litte easy.
                        Two things are important for this recipe one is home made rice flour which i have shown in so many recipes and the other is pagu vellam which you can buy in stores.

You will Need

• Home made rice flour from one cup rice
• 3/4 cup Grated Jaggery
• Dry ginger powder
• Cardamom powder
• Oil for deep frying
• Water to Knead

How to

1.Preapare the rice flour by soaking the rice  for 2 hours,spreading it on a white cloth for 30 minutes drying it and then powdering it in two batches.The flour need not be too fine.it can be little grainy and a little moist.

1.Boil a cup of water add powdered jaggery and allow the full jaggery todissolve in it.

 2.Filter the jaggery water for impurities.use a metal or steel strainer

 3.Heat the jaggery water again till it becomes thick and reaches a soft ball consistency.

 4.Keep a small bowl with water and drop a little jaggery solution in that.when you are able to roll it in to a soft ball that is the right consistency.

5.Take the rice flour in a wide bowl add cardamom powder and dry ginger powder.Make a well at the centre and pour the jaggery solution into it.

6.Mix well with a wooden laddle.

 7.When it cools down a bit make it in to a soft dough.The dough will be gooeyAllow it to rest for minimum 24 hours.

 8.The next day heat oil in a pan.Knead the dough again and divide in to small equal portions.Take a banana leaf or a ziplock cover smear some oil or ghee on it and spread the dough  like shown in the picture.

9.Gently remove it from the leaf and drop it in hot oil.Reduce the flame and cook it in low flame

10.Flip it over and cook on both sides.It will puff up like a poori.

11.Once you take it out press it to remove the excess oil you can even do it with a flat based cup or dawara.

12.Drain on tissue paper.

Enjoy the home made adhirasam!!!!

Notes

• For adhirasam only home made flour can be used.
• Using pagu vellam or jaggery and getting a soft ball consistecy is very important.
• The dough can be kept even for more than 24 hours but if you are keeping it for 3 or 4 days refrigerate.
• The dough should be gooey otherwise the adhirasam will be stiff and hard.