Adhirasam- special sweet during festivals and marriage in South India

 Ingredients:

For the Adhirasam dough:

• 1 cup raw rice (preferably short-grain or idli rice)
• 1/2 cup jaggery powdered 
• 1/4 tsp cardamom pdr
• A pinch of dry ginger pdr
• Water (as needed)
• 1 tsp ghee

For frying:

• Ghee or oil (for deep frying)

Method:

Preparing rice flour:

1. Rinse the raw rice thoroughly and soak it in water for about 4–5 hours. After soaking, drain the water completely.
2. Spread the soaked rice on a clean cloth or paper towel and let it dry for a couple of hours. It should be damp but not wet.
3. Once the rice is dry, grind it in a wet grinder or food processor into a fine, smooth batter. You can add a little water as needed to help the grinding process.
4. After grinding, transfer the rice batter to a bowl.

Preparing the jaggery syrup:

1. In a pan, heat the powdered jaggery with 1/4 cup of water. Stir the jaggery until it melts completely, and then let it boil for a minute or two.
2. After boiling, strain the jaggery syrup to remove any impurities. 
3.  Allow the jaggery syrup to cool slightly, but it should still be warm when mixed with the rice flour.

Making the dough:

1. Once the jaggery syrup has cooled to a comfortable temperature, slowly add it to the rice flour. Stir constantly to form a smooth, thick dough.
2. Add cardamom powder and dry ginger powder to the dough, and mix well. The dough should be soft and sticky, but not runny.
3. Let the dough rest for about 2-3 hours at room temperature. This resting time helps the dough develop flavour and texture.

Shaping the Adhirasam:

1. Grease your hands with a little ghee or oil to prevent the dough from sticking.
2. Take a small portion of the dough and flatten it out on a piece of banana leaf or parchment paper into a disc, similar to a doughnut shape.
3. Gently press your thumb in the centre to create a hole, just like a doughnut.

Frying the Adhirasam:

1. Heat a pan or deep frying vessel with ghee or oil over medium heat. The oil should be hot but not smoking.
2. Gently drop the shaped Adhirasam doughnuts into the hot oil and fry them until they turn golden brown and crisp on both sides. Flip them gently to ensure even frying.
3. Once fried, remove the Adhirasam from the oil and place it on a paper towel to drain excess oil.

Serving:

1. Let the Adhirasam cool slightly before serving. It will become crisp on the outside and soft on the inside.
2. Adhirasam can be enjoyed as a snack or dessert. It’s delicious when served warm.

Tips:

• Ensure the dough is not too soft or watery, as this will affect the shape and texture of the Adhirasam.
• You can store the prepared Adhirasams in an airtight container for up to a week. They stay fresh and tasty when heated slightly before serving.
• You can also try making them with palm jaggery for a slightly different flavour.                                                                     
  

   

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