Adhirasam in Tamil and Arisalu in Telugu - both refers to the same sweet.This is one of the popular sweets in most of the South Indian Households during Diwali and Weddings
Let's see the preparation of it
I have divided into 2 parts for better understanding
One is the dough preparation and other one is the final product Adhirasam
Ingredients
- Raw Rice - 2 cups
- Jaggery - 1 1/2 cups to 1 3/4 cups
- Dry Ginger Powder - 1/2 teaspoon
- Cardamom / Elachi powder - a pinch
Step 1 - Rice Flour Preparation
- Wash and soak rice for 2 to 3 hours
- Spread it onto a clean cloth for 30 minutes
- Touch and feel the rice.It should be moist only
- Grind the rice in 3 batches using a mixer
- No need to sieve the rice flour
- Press it tight so that the moisture is retained
- Put cardamom and dry ginger powder,Close with a lid
- Take Jaggery in a heavy bottomed pan
- Add water just to immerse and mix it.Heat it in a medium flame
- Once the jaggery dissolves, switch off the stove
- Filter the jaggery water to remove the impurities
Step 2 - Vella Pagu / Consistency
- Boil the filtered jaggery syrup again in a medium flame
- After 3 - 4 minutes put a drop of syrup in a spoon of water.It will dissolve and this is not the consistency we are looking for
- Now after few minutes again check for the consistency by pouring the syrup in a spoon of water a small thread would be seen which will dissolve.This is not the consistency
- Finally after sometime syrup will be much more thicker and when you drop it in water it will not scatter and you can gather it to form a small unbreakable ball .This is the right consistency
- Pour the jaggery syrup little by little over the rice flour
- Mix it well using a spa.It will be a loose dough only
- Leave it for 24 hours
- Once the dough is cool, transfer it into a container.It will become tight
Click to check Adhirasam - Final Product
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