Monday, November 2, 2015

அதிரசம் / Adhirasam / Arisalu


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



Ingredients

Part 1 
  • Raw Rice - 1 cup
Rice Powder Preparation
  • Wash and soak rice for 2 hours
  • Then drain the water completely and spread the rice on a clean cloth for only 20 - 30 minutes
  • Do not dry it completely.The moisture content should be present
  • Grind it into flour in a mixer.Do it it in 2 batches
  • Measure the "Rice Flour"
Part 2 -  Ratio
  • Rice Flour - 1 cup
  • Jaggery Powder - 3/4 cup


Part 3 - Others
  • Dry Ginger Powder - A pinch
  • Cardamom / Elachi powder - a pinch
  • Oil / Ghee - Deep Frying

Method
Step 1 - Jaggery Water
  • TakejJaggery 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
In the picture below you can see a dark brown circular layer in the spoon- Observe it carefully

Step 3 - Dough and Adhirasams
  • Once the desired jaggery consistency is reached add a pinch of dry ginger powder and elachi powder
  • Switch off the stove 
  • Slowly add the prepared rice flour and stir it well using a wooden spatula
  • When it is warm grease your palm with ghee and knead it.It will be a loose dough only
  • Leave it for 3 - 24 hours

  • Divide the dough into equal lemon sized balls
  • Take a greased plastic sheet and flatten it with your palm and fingers
  • Heat oil in a frying pan.Add 3 - 4 tablespoons of ghee to it
  • Deep fry the flattened dough carefully