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sweets- adhirasam

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ADHIRASAM
Ingredients:
Raw Rice –  (400 gms)
Jaggery  – (300 gms)
Cardamom Powder – of 2 nos
Water – 200ml
Ghee – 1 tbsp
Oil – For frying
Method:
Pre preparation:
Wash and soak rice for 2 hours. then drain and dry in a cloth for 10 minutes.

1. Preparation of Rice Flour
       When the rice is still damp , grind it with cardomom to a coarse powder. Avoid complete soft powder as it might drink more oil when frying it. Then press the powder in a bowl and cover it with cloth to avoid water droplet and moisture escape.

2.  Preparation of Jaggery Syrup (vella pagu) 
      Heat water in a thick  vessel and add the jaggery to it. Mix well and let it dissolve completely. Filter the syrup to remoove impurities. Transfer again to thick vessel and allow it to boil on high flame. Dont forget to stir the syrup. 

      First the syrup will be thin and you can swipe the bubbles to the side to see the clear syrup.
After some time, the syrup will thicken, color will darken and the bubbles will be incessant as it will boil from within. Simmer the flame completely. You will not be able to swipe away the bubble to the side with the spatula. This is the stage to start checking for string consistency.

      Keep a small bowl of water and add a few drops of the syrup. If the drops settle in the water and you are able to gather the syrup with your finger tips, that is the correct consistency. (In tamil, it is called as “Uruttu padham” or “Thakkali Padham”).

      Take the vessel off the stove. Add ghee and mix well.

3. Preparation of  Adhirasam Dough:
       Add the rice flour little by little to the jaggery syrup and mix it thoroughly. The dough should be little loose in this time. After that it will come to correct consistency. This dough can be stored for a week or adhirasam can be made immediately once the dough is cooled down.

Making of Adhirasam
     Take a lemon sized balls. Grease a plantain leaf or plastic sheet with ghee and press the balls flat on it with your finger. The flatten one should not be too thick or too thin. 

      Now heat oil in a pan. Once hot check with little dough, if it rises slowly then the temperature is correct. NOw simmer the flame. Now flattened dough can be slipped in this oil and fried.

      First it will go down and later it rises on the top. Flip it to cook the next side. Once done (golden brown colour) drain and remove from oil to the plate. Immediately press it with flat wood (adhirasa kattai) or flat bottemed vessel to remove the excess oil in it. 

     Once the adhirasam cools down completely, store in a container arranging one next to the other to avoid them from sticking together.

Now adhirasam is ready. 

Nutritional Info:
High in iron and carbohydrates, vitamin A, Sodium and potassium.

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