Adhirasam / அதிரசம்
அம்மாவின் தீபாவளி ஸ்பெசல் ஈசி அதிரசம் | Adirasam/Athirasam
Adhirasam is a traditional South Indian sweet prepared during Diwali, marriage and other functions. It is given as a seer bakshanam along with the bride when she leaves to her in-laws place after marriage. Properly prepared adhirasam has a very good shelf life and doesn't need refrigeration at all.
Made with raw rice, jaggery and ghee it is a wonderful travel food. It is rice in iron and is a healthy sweet. No sweet preparation is complete without adhirasam in tamilian homes for Diwali or marriage.
Adhirasam is like cake in preparation. If the quantity is correct and the method is followed properly you 'll get good adhirasam. Otherwise it tends to seperate in oil.
In this two part video my mom has explained the procedure in simple terms. Please watch both the video and follow the instructions for a foolproof adhirasam recipe. If the procedure is followed properly the it will never fail.
Ingredients :
Raw rice - 1 cup ( choose mature rice)
Jaggery - 3/4 cup ( choose paagu vellam)
Water - same as rice I.e. 1 cup.
Cardomom powder - 1/4 tsp
Oil or ghee to fry.
These are the reasons for dough becoming sticky.
* Within 10 minutes of preparing the rice flour, jaggery syrup has to be prepared. Otherwise rice will absorb water and adhirasam will become sticky.
* Please buy paagu vellam. ( the darker jaggery that is round in shape.)
* Wash the rice well and soak only for the prescribed time. Please adhere to it without fail.
* Please buy mature raw rice. New rice tends to become sticky.
What to do if the dough is sticky:
* Try to make adhirasam greasing your palms with little dry rice flour. Try only with one and fry. If it spreads in oil then it is better to concert the dough into appams.
Add a little water, fry cashews, sesame seeds
and coconut pieces in ghee. Add to the batter and make Kuzhipaniyaram or appam.
What to do if the dough is very hard and dry:
* Add one drop milk and knead it well. If required add drop by drop. I cannot emphasise the importance of adding drop by drop, and not even in teaspoons. Be very patient. Jaggery will melt in your Palm heat while kneading. So add drop by drop and try making one adhirasam. Fry in oil and proceed.
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