Deepavali, festival of lights. It is the most important festival for kids,as they enjoy eating more sweets, wear new dresses and light crackers. One of the most traditional sweet for Deepavali is Adirasam. My mom used to make lot of sweets and she starts with neivelanga urundai as first sweet every time. Me and my sister too will start our Deepavali recipe with same urandai. From my childhood I have seen my mom doing this Adirasam for every deepavali. I remember from my childhood I used to help my mom in making this recipe and I tried this recipe individually after marriage and it came so good. This recipe got published in Aval Vikatan this month as Deepavali special with step by step pictorial representation.
Ingredients:
Raw Rice (Maavu arisi) - 1/2 kg
Paggu jaggery (paagu vellam) - 300 gm
Elachi powder - 2 teaspoon
Dry ginger powder (sukku podi) - 3/4 teaspoon
Water - 1/4 glass
Ghee - 1 tablespoon
Oil - for deep frying
Method:
1. Wash and soak rice for 2 hours. Drain water from rice and spread it on clean cloth and dry it for 20 mins under fan. Leave little moisture with rice. Don't allow it to dry completely.
2. Grind the rice in mixer/ blender to little coarse powder. Make sure, it shouldn't be too much coarse or too much fine powder.
3. In a separate pan, mix jaggery and water and boil. Once jaggery gets dissolved, filter the jaggery extract to remove impurities.
4. In a washed pan, again boil the jaggery extract by adding sukku powder. Once second string consistency is attained switch off the flame and add elachi powder. To check second string consistency, add little jaggery syrup in water. It wont get dissolved. Instead you will be able to make balls out of it as shown.
5. Now add the rice flour little by little to jaggery syrup and stir continuously using backside of wooden ladle, such that no lumps are formed. For half kg rice, 300- 325 gm of jaggery is required.
6. After mixing rice flour and jaggery, finally add a tablespoon of ghee and mix well. The mixture will be little sticky and gooey at this stage. Transfer the entire mixture to another bowl and keep aside for 2 -3 days (No need to refrigerate). All moisture will be absorbed and mixture gets stiff.
7. Grease plantain leaf/ ziplock cover and take little portion of adirasam mixture (small lemon size) and flatten the dough. The dough should be flatten into medium thickness, it shouldn't be too thin or thick.
8. Simultaneously heat oil in a kadai and carefully drop flatten dough into oil. Once it raise up, flip the dough and make sure, both sides are golden brown in colour. Make sure, in medium flame the dough is fried in oil.
9. Once the adirasam turns golden brown colour, remove it immediately from oil and squeeze out excess oil by pressing the adirasam between 2 flatten ladle.
10. Allow it to cool and then store it in airtight container.
Yummy, tasty and soft adirasam is ready to be served.
Tips:
1. The dough should be gooey while the mixture is preserved for 2 days, if not adirasam will become hard and chewy.
2. If jaggery syrup consistency is missed, then adirasam will get dissolved in oil.
3. Cook adirasam in low flame, such that it doesn't get burnt. Flip immediately once it raise up after leaving into oil.
Ingredients:
Raw Rice (Maavu arisi) - 1/2 kg
Paggu jaggery (paagu vellam) - 300 gm
Elachi powder - 2 teaspoon
Dry ginger powder (sukku podi) - 3/4 teaspoon
Water - 1/4 glass
Ghee - 1 tablespoon
Oil - for deep frying
Method:
1. Wash and soak rice for 2 hours. Drain water from rice and spread it on clean cloth and dry it for 20 mins under fan. Leave little moisture with rice. Don't allow it to dry completely.
2. Grind the rice in mixer/ blender to little coarse powder. Make sure, it shouldn't be too much coarse or too much fine powder.
3. In a separate pan, mix jaggery and water and boil. Once jaggery gets dissolved, filter the jaggery extract to remove impurities.
4. In a washed pan, again boil the jaggery extract by adding sukku powder. Once second string consistency is attained switch off the flame and add elachi powder. To check second string consistency, add little jaggery syrup in water. It wont get dissolved. Instead you will be able to make balls out of it as shown.
5. Now add the rice flour little by little to jaggery syrup and stir continuously using backside of wooden ladle, such that no lumps are formed. For half kg rice, 300- 325 gm of jaggery is required.
6. After mixing rice flour and jaggery, finally add a tablespoon of ghee and mix well. The mixture will be little sticky and gooey at this stage. Transfer the entire mixture to another bowl and keep aside for 2 -3 days (No need to refrigerate). All moisture will be absorbed and mixture gets stiff.
7. Grease plantain leaf/ ziplock cover and take little portion of adirasam mixture (small lemon size) and flatten the dough. The dough should be flatten into medium thickness, it shouldn't be too thin or thick.
8. Simultaneously heat oil in a kadai and carefully drop flatten dough into oil. Once it raise up, flip the dough and make sure, both sides are golden brown in colour. Make sure, in medium flame the dough is fried in oil.
9. Once the adirasam turns golden brown colour, remove it immediately from oil and squeeze out excess oil by pressing the adirasam between 2 flatten ladle.
10. Allow it to cool and then store it in airtight container.
Yummy, tasty and soft adirasam is ready to be served.
Tips:
1. The dough should be gooey while the mixture is preserved for 2 days, if not adirasam will become hard and chewy.
2. If jaggery syrup consistency is missed, then adirasam will get dissolved in oil.
3. Cook adirasam in low flame, such that it doesn't get burnt. Flip immediately once it raise up after leaving into oil.
No comments:
Post a Comment