Adhirasam in Tamil- How to make athirasam in Tamil – seivathu eppadi

Adhirasam
Adhirasam – How to make athirasam – Ariselu

Adhirasam is a traditional South Indian sweet prepared using rice flour and jaggery. This diwali sweet can be prepared with sugar also. If you follow the tips and measurements strictly, this athirasam recipe is very easy to prepare. In chettinadu adhirasam recipe, they rest the dough in room temperature for 24 hours before frying. It is also called as Ariselu or kajjaya. You can make this sweet with home made rice flour only. Tamil video of this recipe is embedded below

Ingredients

Raw rice flour – 1 1/4 cup ( pacharisi )

Jaggery pdr – 3/4 cup

Water to make jaggery syrup – 3/4 cup

Cardamom pdr – 1/4 tsp

Ginger pdr – 1/2 tsp ( sukku podi )

Ghee – 2 tsp

Method

1. Wash and soak the rice in water for 45 minutes to one hour.

2. When the rice has dried up partially, grind it into a powder ( can be little bit coarse ). Set aside.

3. Heat jaggery pdr and water , once the jaggery dissolves, filter it to remove impurities. Now boil the filtered jaggery syrup till it reaches correct consistency.

4. To check the syrup consistency, take a bowl with little water. Add 2 to 4 drops of syrup over the water. If the drops set at the bottom and can be able to collect it from the water, then it is the correct consistency. DO NOT LET THE SYRUP REACH BALL CONSISTENCY ( ball consistency is, once you collect the syrup drops from the water, it can be able make ball from the drop, simply ‘ Uruttu Patham ‘. )

5. before turning off the flame for syrup, mix ginger pdr and cardamom pdr.

6. Add rice flour little by little into the HOT jaggery syrup. The consistency  of the adhirasam dough should not be either thick like chapati dough or loose like idly batter. If you watch the video in this page, you could understand the consistency easily. Set it rest for 24 hours in room temperature. DO NOT REFRIGERATE IT.

7. Next day the athirasam dough will be little bit thicker than before. It would be easy to make balls from this ariselu dough.

8. Make balls, flatten it.

9. Heat frying oil in a kadai, once it is hot turn the flame to medium mode. It should be on the same throughout the process.

10. Now fry raw athirasam one by one. Frying time may be 30 to 35 sec. for each athirasam. Use two flat ladles to squeeze out the oil.

11. Celebrate diwali with this adhirasam.

12. After a day of making ( after the resting period in room temperature )you could store this adhirasam dough in refrigerator for 10 to 15 days. Fried adhirasam can be stored in room temperature upto 2 weeks

Adhirasam – How to make athirasam – AriseluPrep time: 24 hrs 0 min Cook time: 20 mins Total time: 24 hrs 20 minsSummaryAdhirasam is a traditional South Indian sweet prepared using rice flour and jaggery. This diwali sweet can be prepared with sugar also. If you follow the tips and measurements strictly, this athirasam recipe is very easy to prepare. In chettinadu adhirasam recipe, they rest the dough in room temperature for 24 hours before frying. It is also called as Ariselu or kajjaya. You can make this sweet with home made rice flour only.






    Ingredients
  • 1 1/4 cup Raw rice flour
    Directions
  1. 1. Wash and soak the rice in water for 45 minutes to one hour.

    2. When the rice has dried up partially, grind it into a powder ( can be little bit coarse ). Set aside.

    3. Heat jaggery pdr and water , once the jaggery dissolves, filter it to remove impurities. Now boil the filtered jaggery syrup till it reaches correct consistency.

    4. To check the syrup consistency, take a bowl with little water. Add 2 to 4 drops of syrup over the water. If the drops set at the bottom and can be able to collect it from the water, then it is the correct consistency. DO NOT LET THE SYRUP REACH BALL CONSISTENCY ( ball consistency is, once you collect the syrup drops from the water, it can be able make ball from the drop, simply ‘ Uruttu Patham ‘. )

    5. before turning off the flame for syrup, mix ginger pdr and cardamom pdr.

    6. Add rice flour little by little into the HOT jaggery syrup. The consistency of the adhirasam dough should not be either thick like chapati dough or loose like idly batter. If you watch the video in this page, you could understand the consistency easily. Set it rest for 24 hours in room temperature. DO NOT REFRIGERATE IT.

    7. Next day the athirasam dough will be little bit thicker than before. It would be easy to make balls from this ariselu dough.

    8. Make balls, flatten it.

    9. Heat frying oil in a kadai, once it is hot turn the flame to medium mode. It should be on the same throughout the process.

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Written by: Kannathal chinniah

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