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


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

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