ADHIRASM RECIPE / ARISELU RECIPE / ADIRASAM RECIPE / DIWALI SWEETS / DEEPAVALI SWEETS / NOMBU / FESTIVE RECIPES / DEEPAVALI RECIPES / SOUTH INDIAN ADHIRASAM RECIPE / HOME MADE RICE FLOUR RECIPE / PAAGU VELLAM / MAAVU ARISI ADHIRASAM / SOFT BALL CONSISTENCY / HOW TO MAKE ADHIRASAM? / ADHIRASAM WITH STEP WISE PICTURES / STEP BY STEP ADHIRASAM RECIPE / EASY ADHIRASAM RECIPE /அதிரசம்
Adhiram (அதிரசம்) is sweet made with rice flour and jaggery. This is very popular in South India and is mostly prepared during deepavali. This post is long due and many of my readers have requested and have never really had a chance to click. Making Adhirasam is like a big achievement.. it always looks so easy when others make it, i have seen my MIl and sister in law make big big batches and looked so easy to learn but in reality its a nightmare, lol. I guess its all from the experience they gained over the years. I have had super flops myself when trying adhirasam, that’s because after moving to US i never had to chance to make more than twice a year and then totally pack up & forget about it. Over the years, after many trial & errors, i have gained confidence and now I can also make pretty decent adhirasams…. My sister in law makes the best soft adhirasam and every time i call her for the recipe and tips. Mastering this is an art and also a chance…sometimes they turn good and sometimes may be a disaster, lol. But after so many years I have gained confidence in myself and started making this. I’ve shared my sister in laws recipe which comes out perfect everytime, also i have to thank my friend Mallika who has shared her tips and tricks in getting best adhirasam. Preparing adhirasm is a little tedious, you have to make it from freshly ground rice flour which has to be made just before making the paagu. Even if you manage to make the ric flour, comes next is the right consistency of the jaggery paagu.. which should be a perfect soft ball consistency. If all these steps clicks, then you have beautiful soft adhirasams to enjoy!
** Please the read the entire post, especially the notes which may look longer than the post but every bit of it will help you yield good results. Good luck!**
|Ingredients (Yields – 15)|
|Raw Rice / Pachai Arisi||2 cups|
|Jaggery||1 & 1/2 cups|
|Cardamom powder||3 pods (powdered)|
|Dry ginger or Sukku powder||a pinch (optional)|
|Oil||3 cups (for deep frying)|
|💡 2 cups of raw rice will yield about 3 cups of rice flour. We are going to use about 2 & 1/2 cups of processed rice flour and the extra left over will come in handy if the dough becomes too loose. Keep it handy you will need it for sure 😉|
To make the Rice flour –
Traditional adhirasam is made with freshly ground rice flour made from “Maavu arisi” which of course is available only in India. It has to be soaked for 2 hours, then dried for 1/2 hour and then sent to mill to grind while its still partially wet. It is ground to coarse texture and mixed with the vella paagu. If you cannot get this rice then go with plain Pachai arisi / Raw rice / Sona Masoori.
Wash and soak rice for about 2 hours. Drain using a colander and then spread on a white cotton towel or cloth and let it dry for about 20 – 30 minutes and mot more than that. The rice should still look slightly moist while you grind. Using a mixer grind them in couple of batches to coarse texture (fine rava like consistency). Sieve it using a jalladai (fine mesh sieve). Once you are done making, keep it covered to lock in the moisture as it has to be still moist when you add the hot syrup.
To make Jaggery syrup / Vella Paagu –
Using the right kind of jaggery brings in perfect sweetness and color to the Adhirasam. Again Mandai Paagu Vellam is used for making Adhirasam which looks more intense dark brown in color. The ones that we get in Indian stores in USA are plain jaggery which has lighter shade but can still be used except the color of your adhirasam will be light golden in color.
Powder the jaggery and heat it with little water (about 1/4 cup, just enough to melt the jaggery). On low heat melt the jaggery and once it completely dissolves, filter to remove dirt and other impurities. Now boil the filtered jaggery syrup again over medium flame, keep a small plate or cup with room temperature water on the side to check the syrup consistency.
1.For the first 5 minutes of heating, the syrup will boil and at this stage if you test the syrup by pouring in water- it will melt/dissolve.( you wont see a trace)
2. The next few minutes you will see the syrup boiling vigorously with bubbles and at this stage if you test the syrup by pouring a few drops in water- it will create thin thread / the syrup will be slightly sticky.
3. The next 5 minutes it will thicken and when you pour a little in water- it will not dissolve it will stay in one place and when you gather that with your finger it will roll into a soft gel like ball. This is the soft ball consistency that we want, immediately switch off and remove the pan from stove. Immediately the hot syrup needs to be mixed with the prepared rice flour along with cardamom & dry ginger powder. ( Remember – you only will need about 3/4 of the syrup and there will be leftovers, don’t pour all the syrup at once. Pour just half and stir with rice flour until it absorbs what is necessary to form a gooey sticky dough. The dough will look very loose but will become stiff after the rice flour drinks up the syrup and get thick.
Transfer the dough to an air-tight container and let it rest for few hours before making adhirasam. It can be kept overnight at room temperature or even for upto 2 days. This way it will yield better adhirasam. It can also be refrigerated up to a week and freeze well for few months.
To make the Adhirasam-
Heat oil in a kadai and when its hot enough bring the flame to medium. Apply enough oil to your fingers as the dough might be very sticky, divide the dough into equal sized dough balls. Grease a banana leaf or even a plastic zip- loc sheet will do, place a dough ball and press it gently with your fingers to flatten. Make sure to flatten them little thick, as thin ones tend to get hard after sometime. Carefully slide it in the hot oil, it will swing gently to the bottom of the oil and immediately swing back to the top and puff up. (This is a good indication that you are going to have the perfect soft adhirasam)
Immediately flip to other side and cook until it browns evenly. All these will happen in few minutes. Make sure not to cook for long time as it might turn the outer covering very crisp & hard when it cools. Once it turns golden remove and using another jalli karandi press to drain all the excess oil. Just one little press will do! Repeat the process for the rest of the dough and let them cool completely. Store in an air-tight container at room temperature for up to a month.
|Quality of rice & jaggery, type of rice & jaggery used plays an important part. I’ve used Pachai arisi and regular vellam that we get here and hence the color of my adhirasam looks pale golden. If you use mandai paagu vellam it will yiel dark golden brown adhirasam.
For a good Adhirasam, freshly prepared flour is a must. Store bought will never work. Rice that you grind after drying should be moist with some water retaining. Flour should be still partially moist when you mix the jaggery syrup. Drying the rice or flour too much will yield crisp, hard biscuit like adhirasam.
Rice flour should like fine rava consistency.
Always keep extra rice flour for adjusting the dough consistency. The above measure will yield more than what is required for, so reserve that.
Do not add all the syrup at once, use as needed or until the dough looks soft & elastic. There will be some leftover syrup.
Adhirasam dough after mixing will look very loose, thick dough will make them hard. Consistency will be elastic.
Resting the dough overnight (at room temperature)before frying actually helps, do rest atleast overnight.
Keep the dough covered, pour some oil over it to retain and lock the moisture.
Apply oil to your fingers or use ghee when you work with the dough & and while flattening. It will be extremely sticky, elastic and loose.
Soft ball consistency is very important and will have happen in a blink of an eye, if it crosses that step then adhirasm will turn hard. (think of soft jelly ball)
Fry over medium flame (frying over low flame for long will make then chewy, frying over high flame will burn them fast)
Adhirasm has long shelf life. It stay good for up to a month at room temperature.
Adhirasm dough can be kept at room temperature for 2 days or 1 week when refrigerated. We also have tried freezing the dough for up to a month. It worked but always remember to bring it to room temperature before frying.
These tips are something which i learned from family & friends
If your dough for some reason turns too hard or stiff, add like milk and knead again and try.
If your dough is hard, add a pinch of baking soda to loosen up the dough or to make it airy.
Before frying, try a small sample and see how it does. As soon as you drop it should swing down to the bottom and immediately rise to top and puff up like a poori. If it doesn’t rise immediately then you oil temperature is very low. If it becomes too dark as soon as you drop, then your oil is too hot.
If your dough is too loose then it will melt in the hot oil. Then in this case you can add little rice flour and rest the dough after another day for it to set. Again this will not yield soft adhirasm but atleast dough wont go to waste. Refrigeration helps to tighten a bit.
After making adhirasm, in this cold weather they turn slightly hard and in that case you can either steam in idli cooker for few minutes or microwave for 30 seconds wrapped with wet paper towel.
Weather also a plays its part. With few trails you will figure out what exactly it needs. I would also appreciate if you share more tips!