Hello everyone, this post comes after a very long break for 4.5 years. I do not want to start this post with the usual rhetoric, so let me jump right into the post.
Diwali is round the corner and Diwali is synonymous with sweets. Well I don’t make any but my mother in law makes wonderful sweets which she shares with us. She has recently found joy in taking cooking videos and sharing it on youtube. So I thought I should do my small bit by putting up her recipe and giving the video links to my readers.
Adhirasam is a traditional Diwali sweet made with rice and jaggery. Its a combination of crispy exterior and soft interior. I always gorge on this sweet every Deepavali. However, making adhirasam requires a certain level of skill, which I certainly don’t feign to possess. But my mother in law has presented the recipe in a fairly simple way in her youtube video. You can check out this Youtube link (ADHIRASAM) to my mother in laws channel to see how exactly it is made.
- Raw rice, 1 heaped cup
- Powdered jaggery, ¾ cup
- Water, 1 cup
- Dry ginger powder, 1 tsp
- Cardamom powder, 1 tsp
- Ghee, 1 tsp
- Salt, a pinch
- Oil for deep frying
- Wash and soak the rice for 7 hours. Drain the water from the rice and dry it on a cloth for 10 mins under the fan.
- When it is about 90% dry, put it in a blender and grind it finely.
- Now sift the flour and keep it in a covered vessel so that it doesn’t dry out.
- Add jaggery and water to a pan and boil it till the jaggery dissolves. Strain it to remove any sand particles.
- Now pour the jaggery mixture back into the pan and boil it till it reaches a soft ball consistency (Refer to the video to understand this better)
- Turn off the stove and add the rice flour little by little to the jaggery mixture and combine it well.
- Once its well combined add ghee and transfer it to a container. Keep the container covered and let the dough cool.
- Heat oil in a kadai on a low flame.
- Make small lemon sized balls using the dough and flatten it out to make small medium thick rotis by using a greased plastic sheet.
- Slide it into the hot oil and cook it slowly till it is nice and brown.
- Transfer it on to a plate and press it down with a wooden press to squeeze out excess oil.
- The adhirasam is now ready to eat.