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Saturday, 21 November 2015

Athirasam

Posted by Swaminatha Sharma on 21/11/2015

ATHIRASAM

2 and 1/2 cups raw rice
250g jaggery
3-4 cardamoms crushed
1 tbsp ghee
1 tbsp oil to grease the zip lock cover
oil for deep frying

Soak the rice for 1hour and drain water.Dry the rice in a clean cloth for 30 Min’s and powder and sieve it and keep aside.  Dissolve the jaggery in a pan with 1/4 cup of water and add the crushed cardamoms into it.  Boil them for few Min’s and strain the impurities from the jaggery syrup and again start boiling the syrup, until it reaches the soft ball consistency. (To test put little syrup in cold water. It should mould into ball when rolled with fingers.) 

Now remove the jaggery syrup from flame and add in the rice flour little by littles.Using a ladle mix it well, don’t use your fingers for mixing because the syrup is too hot.  Add just enough flour till the syrup holds (stop adding flour when it becomes thick like chappathi dough consistency).  Once the mixture become cool  use your fingers to knead the mixture well by adding a tsp of ghee. 

Now the adhirasam mixture is ready for the preparation. Wrap the mixture using the food wrapper and Keep aside for at least one day (don’t keep this mixture in fridge, it must be kept  at room temperature).  For best result keep it for 2 days at room temperature.  The next day, open the wrapper you can see that the mixture looks very soft than the first day.  Make the dough into small lemon sized balls.Grease the zip lock cover with oil and place the ball at the centre and flatten it using fingers.If you want you can put a hole in the centre.otherwise no need.

Heat the oil in a khadai and deep fry the adhirasam till it becomes golden brown color.Drain the oil and take it out.Use 2 flat ladles and press the adhirasam.so that the excess oil will come out.  Keep them in tissue paper for few minutes and serve it.The soft and delicious Adhirasam is ready…