Come Diwali and you could smell jaggery, cardamom and coconut everywhere! There are many special sweets from South India which are uncommon in other regions, and Adhirasam is one of them.
This traditional sweet requires a little proficiency in making the exact dough which will hold its shape when fried in oil.
(makes about 10-12)
- 1 cup Raw rice
- 3/4 cup Jaggary
- 1 tsp. cardamom powder
- Oil for deep frying
- 1/4 cup water
1. Wash and soak raw rice in water for an hour, drain the rice. Spread the rice on a kitchen towel to let the water absorbed from it.
2. Grind the dried rice in a grinder and make a very fine powder.
3. Add water to the jaggary and heat the mixture in a thick bottom kadai. Remove any impurities from the jaggary syrup.
4. Heat the syrup till you get one string syrup. Take off the flame and add the cardamom powder in it.
5. Add this syrup to the rice flour little by little. Keep mixing the flour and the syrup with a ladle.
6. Heat oil in a wok. Take a small marble size ball from the above dough and make a circle.
7. Flatten the dough a little and drop it in the oil. Do remember to grease your palm with oil before making the Adhirasam.
8. Turn the Adhirasam to other side when it becomes golden in color.
- My MIL adds a little coconut in the Adhirasam dough.
- You can use store bought rice flour also for making the Adirasam.
- Replace jaggary with sugar for a different version of Adhirasam.
- Dry ginger powder and poppy seeds are also added in the dough for more flavors & taste to this traditional sweet recipe.