Monday, November 2, 2015

அதிரசம் / Adhirasam / Arisalu - Dough Preparation with video

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

  • 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

Step 2 - Jaggery Water
  • 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

Step 3 - Dough 
  • 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