Adhirasam – The most popular and traditional sweet of South India. One can feel the aroma of Adhirasam emanating from almost all the kitchens during Diwali. Making Adhirasam is not so tough as most of us think. By just getting the right consistency of the syrup, one can make soft tasty Adhirasams that would melt in your mouth. Made from rice flour and jaggery, this Special sweet can be stored for weeks.
Adhirasam - Diwali Sweets
By November 8, 2012Published:
- Yield: 20 (5 Servings)
- Prep: 12 hrs 0 min
- Cook: 15 mins
- Ready In: 12 hrs 15 mins
Traditional South Indian Diwali special sweet made from rice flour and jaggery syrup.
- Soak the rice for half an hour.
- Drain and spread the soaked rice on a clean cloth for 10 minutes.
- Now grind the rice in a mixer to powder. Transfer to a wide bowl and keep aside.
- In a pan, add the jaggery and add a teaspoon of water. Do not add more water.
- Keep stirring on medium flame until all the jaggery melts. At this stage the syrup will bubble.
- To check the consistency of the syrup, pour 1-2 drops of the syrup in a small bowl of water. The syrup should not dissolve. If it does, then continue boiling and keep stirring til you reach the right consistency.
- Now add the syrup to the rice flour.
- Mix using a spoon as the syrup will be very hot. You can make adhirasams with the dough immediately or even after a day. Cover and leave it overnight and use it the next day for best results.
- Take a small portion of the dough and flatten.
- Meanwhile heat oil or ghee in a thick flat bottomed pan. Drop in the dough carefully.
- Fry the adhirasams one at a time on a medium flame.
- Cook evenly on both sides until golden brown.
- Transfer to an absorbent paper to drain excess oil.
- These Adhirasams can be stored in an airtight container for 1-2 weeks.
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