Ganesh Chaturthi 2014, Aug 29 Friday

Ulundu-kozhukattai-recipeMothagam recipe (vella kozhukattai)Vella kozhukattaiellu-kozhukattaiPayasam recipesசக்கரைப்  பொங்கல் recipewheat-

flour-appamchanna-dal-pooranammedhu vadai recipe1-channa-sundal-recipeSweet pidi kozhukattaiBesan ladooBoondi ladoo

Wednesday, October 31, 2012

adhirasam recipe -step by step

     Adhirasam is my all time favourite. In my childhood, I used to like adhirasam made with sugar instead of jaggery. My mom never forgot to make a special batch of adhirasam with sugar specially for meHappy. So I always wanted to try out myself and make a step by step post detailed for keeping it as record and for the readers too. To be honest, for past 4 years, for every diwali, I tried, tried and tried, but some how I made some silly mistakes and flopped. But each time I learnt my mistake. As we dont make adhirasam other than for diwali, I had to wait for an year every time.
     It is very easy to make for my mom and MIL, so its all about experience. This time, I tried very carefully and followed my moms instructions. And now I can also confidently make adhirsam every year. This post is sure a record for me. If you are also like me who loves adhirsam and want to make at home, I would recommend to buy jaggery (paagu vellam) that is slightly with red shade rather than yellow. Also raw rice (maavu arisi) from the local shops. But any jaggery and raw rice works for this recipe. Just saying if its available in your living area, then you can make best use of it :)

adhirasam-in tamil

Adhirasam recipe

Indian Snacks
Prep Time: 2 Hours + doughresting time    |  Cook time: 30 mins    Makes: 20

Ingredients


Raw rice  1 & 1/2 cups 
Jaggery  1 cup 
Sesame seeds  1 tblsp 
Dry ginger powder  2 pinches 
Elachi powder  2 pinches 
 Ghee   1 tblsp 
Oil as needed for deep frying

 

Method

  1. Wash and soak rice for 2 hours atleast. Drain, spread in a white cotton cloth for 30 mins. Do not let it fry for long time as it will give rubbery adhirsam. Moisture should be there.Soak,drain,spread
  2. Grind it in 2 batches in a mixer to a flour. Not really fine like store bought rice flour.grind to fine flour
  3. Sieve it (optional,if you know your flour is fine, then no need). My MIL and mom uses rava jalladai for this, so I understand its important for the flour to be slightly on coarse side. While you sieve, keep the flour pressed and covered. That is after you sieve, press it gently so that it locks the moisture and doesn't  get dried.Meanwhile, powder the jaggery and heat it with water just to immerse the jaggery.sieve,jaggery
  4. Once its completely dissolved, filter it to remove impurities. Again start heating the jaggery syrup.filter,heat
  5. Boil in medium flame always and stir occasionally. Keep checking the syrup consistency by pouring in water kept in a small bowl. At beginning stage, the syrup dissolves as you pour in water, then at next stage, it will lay a fine thread in the water, but gets dissolved when you touch. After this, at one stage, the syrup gets thicker and when you pour in water, then it wont get dissolved and you will be able to gather it with your fingers and form a loose ball. This is called soft ball consistency and this is the stage, you have to put off the fire. Immediately pour it to the flour little by little. Add sesame seeds, elachi powder and dry ginger powder to the flour. soft ball
  6. You may need not all the sugar syrup for sure. So be careful after you add 3/4th of the syrup and keep mixing with a ladle or spatula. The dough will be gooey and on sticky side and it will be very very loose. Don't worry. After some hours, it will get absorbed and get stiff. It is a must for the dough to be gooey and loose as after some time it gets thick.add to flour,mix
  7. Keep it overnight at room temperature in an airtight container. You can keep it as such for 2-3 days. If more than that, keep refrigerated. But let it be out overnight atleast for a day. At the time of making, divide into equal sized balls, each of small lemon sized. You can use sesame oil when you roll as the dough will be slightly sticky.store,divide into balls
  8. Heat oil in kadai and once it is hot, reduce the flame to low. In a zip loc, grease it with a drop of ghee and flatten the dough thick. Carefully drop in oil.flat,fry
  9. Once it rises up, immediately flip it and cook. Once it turns golden brown, drain from oil.flip,drain
  10. You must use another laddle and press it to sqeeze out the excess oil as shown, as it may retain some oil in it. Repeat the process for the rest of the dough. Oil should always be in low or medium if needed.
  11. squeeze

Notes

  • The dough should be very loose when you make adhirsam. If it is stiff, then your adhirsam will become hard and chewy. So you have to add a tblsp of milk and knead the dough well again and try making. This will ensure the adhirsam to be soft.
  • Keep the dough ATLEAST  overnight at room temperature. Do not take our from the fridge and make immediately. Bring to room temperature.
  • The rice while grinding should be moist, retain water(need not drip) also the sieved flour also should not get dry. Otherwise the adhirsam will get crisp and hard.
  •  Even the syrup consistency is very important. If sugar syrup passes the soft ball consistency, it will get hard or get dissolved in oil.
  • Sieving is not necessary, but make sure it is powdered fine.
  • If you flatten so thin, the adhirsam will turn very crisp. So make it thick.
  • Cook in low flame to make sure it gets cooked evenly and also make sure not to over cook. It makes the adhirsam harder.
  • Flip immediately once the it rises up after you add the adhirsam in oil.
  • Use ghee when flattening each adhirsam. It will be sticky.
  • The jaggery syrup will be needed depending upon the quality of rice, some need more, some need less. So for safer side, make more. So the given quantity will be more, so keep that in mind.
  • In case, you adhirsam is chewy or hard, steam it for 3 minutes in idli plate/ steamer. It becomes soft. Just for trouble shooting.
  • Will add more tips as I remember or more from my MIL and mom :)
You can store the dough for months if keep refrigerated and use it whenever needed. Even fried adhirsams can be in shelf for a week.

1-adhirasam-recipe-step by step

Posted by
Labels: , ,

82 comments:

  1. Love adhirasam very much

    babitha

    http://babiscooking.blogspot.in/

    ReplyDelete
  2. One of my fav diwali delicacy... but always scared to make it on my own...my MIL makes the dough and sends it to me..and I use it as and when required. You have made these perfectly..maybe I should also dare to make these lovely adhirsams.

    ReplyDelete
  3. Very special recipe for Diwali with perfect tips, the last click is really tempting :-)
    Today's recipe - Pumpkin Shaped Cookies

    ReplyDelete
  4. Love adhirasam... looks yummy

    ReplyDelete
  5. such a difficult recipe - you make it looks so easy!! well done raji!!
    Sowmya
    Ongoing Event + Giveaway - CEDD – HONEY
    Ongoing Event - CWF - Whole Wheat Flour

    ReplyDelete
  6. Superb post, Raks. I have assisted amma in making these and totally love it!

    ReplyDelete
  7. Such an awesome post I am surely going to try this. I have a doubt, what if the rice powder becomes dry, can we sprinkle some water to the powder to retain the moisture?

    ReplyDelete
  8. Very nice and yummy Adhirsam..
    Great-secret-of-life.blogspot.com

    ReplyDelete
  9. So well explained..even a beginner will feel confident of trying out this traditional sweet...Looks really Good

    ReplyDelete
  10. wow what a nice write up dear... very impressive clicks...

    ReplyDelete
  11. this is one of my favourite sweets! they have come out perfect for you.

    ps: love the moving bar on top too.

    ReplyDelete
  12. This is my fav anytime...can munch it nonstop...looks awesome!

    ReplyDelete
  13. this one is really tricky to make..hats off to you to get such wonderful ones..

    ReplyDelete
  14. Wow lovely adhirasam given me the confidence to do well this time for Diwali thanks Raks..

    ReplyDelete
  15. Aishwarya, Keep it pressed so that the moisture is still there.If it dries, then just proceed making the dough. If the dough is very stiff later, then you can sprinkle milk to make it loose.

    ReplyDelete
  16. Even i never tried making them, its scares me a lot, after many flops i dont have courage to make some, i love that sugar adhirasam too,my grandma brings me specially for every deepavali,missing her now:(.

    Prefect looking my fav adhirasam Raji,well done.

    ReplyDelete
  17. Even i have never tried adirasam so far as my mom always scares me that it will make more flop shows.
    This one looks so tempting and one of my fav too. Turned out awesome

    ReplyDelete
  18. OMG!!! Looks soooo....good!!!

    ReplyDelete
  19. in Odisha we call it Arisha pitha..they r looking super delicious.....thanks for sharing it..:)

    ReplyDelete
  20. Raji superb!!!! Kalkarae. Looks so tempting.

    ReplyDelete
  21. Raji, I tried your adirasam recipe and it turned out great. Your tip about keeping the rice moist was right, I have tried adirasam before, but this time it was just perfect!

    ReplyDelete
  22. I love adhirasams! Your pic tempts me.

    ReplyDelete
  23. yummy ......usually i dont like adirasam...but seeing yr clicks telling me to taste it

    ReplyDelete
  24. Gorgeous!! I can smell the ghee and jaggery from here

    ReplyDelete
  25. My Mom makes it the same way. I have not tried it myself. You are tempting me to try it this year. Nicely done. Love the sliding menu bar on the top. Nice idea !!

    ReplyDelete
  26. Dear Raks, your way of presentation is very nice and excellent photography. BTW Adhirasam looks yummy....:))

    ReplyDelete
  27. lovely raji :) and Gr8 attempt yeah its tough to prepare :)

    ReplyDelete
  28. Dear Raji,

    The recipe looks awesome. All your recipes are awesome. Your detailed recipes have transformed my life. I cannot thank you enough for your generosity in sharing your recipes. You rock!


    Priya

    ReplyDelete
  29. Thank you everyone for your appreciations :)
    Thank you Uma for trying and the prompt feedback too! Its super quick! :)

    ReplyDelete
  30. wow I know it takes up lot of hard work, patience and time....you did a great job dear..and nice clicks too...
    If you would like to link it to my event:
    "DIWALI FOOD FEST" Nov 1th to Nov 30th
    "Bake Fest #13" Nov 1th to Nov 30th
    B-O-O-O-O Halloween Event Oct 5th to Nov 5th
    SYF&HWS - Cook With SPICES" Series
    South Indian Cooking - July 15th to Sep 15th

    ReplyDelete
  31. Oh, the scrolling bar of snacks is moving too fast before I can grab some from each picture !! You are so talented !! Love your blog, and tried lots of recipes from here, each one of them a success...!

    Unfortunately, in our house, athirasam is made only for death anniversaries !! So it is absolutely forbidden for me to make it for any festivals..!! Have you ever heard of this in any other family?? What a waste of such a good sweet !!

    ReplyDelete
  32. Unknown, You are right. We make only for Diwali , other than that only for 1st death anniversary. Thats y I dont make in between and took so long for me to get it right!

    ReplyDelete
  33. Raji one question i have is if one makes it with the ready made rice flour how will we make the flour moist.I always appreciate your idea of making things from scratch.Looking forward to your reply.

    ReplyDelete
  34. Hi ka!
    first of all i wanted to thank you so much for posting such traditional recipes like athirsam . Already I am at an entry level in cooking, but having tried some of your other recipes, whihc has never failed , i confidently tried this one . Thank god and you it came out great at the first time itself ka. To my surprise my MIL loved it very much and appreciated me . Thanks ka. I have taken you as my maanaseega guru ka. I used to tell this to my husband also.:) Thanks again ka keep posting.

    ReplyDelete
  35. Raks you are a eeal genius Like I always say I am always hooked on to ur site love the scrolling bar in ur site all sweets look yummy. I was planning to do adhirasam had few flops before now got tips form my athai and trying to do it and seeing ur site gives me more confident thank you for the lovely post.

    ReplyDelete
  36. hi raks /raji,

    i made adhirasams for the first time following your recipe and they came out pretty decent. i feared of the the dough disintegrating in oil, but it did hold onto the shape. but the problem is the inside is soft but the outer covering is pretty crisp like murukku. donno what could have gone wrong....i did everything as u hav said...am i missing something in the frying part? the outer cover did break a little here and there while frying. by the way but for your post i wud have never got the gut to try it out. i can eat adhirams like crazy. thank u so much...planning to make another batch before diwali. lemme see if i can get it rgt this time. and you are doing an awesome job here in this blog. keep up the good work. :)

    ReplyDelete
  37. Hi raks

    I came across your blog while checking jeyashree's blog.. wow simply superb.. just looking at your receipes, presentation and especially your clicks makes me very hungry. u do with such an ease. great work. i am planning to make your badushas. hope it comes great like yours. Advance deepavalli wishes. keep up the good work.

    ReplyDelete
  38. Raji i made adirasam today.The smell of the dough was very tantalizing but to my disappointment this was not come upto my expectation.Maybe too much of jaggery.It was very cripsy as in the case of masala vada but the inside was a bit too gooey.

    ReplyDelete
  39. Your adirasam looks perfect and you have explained the entire process very well.

    ReplyDelete
  40. Hi raks am back I've posted recipe on my blog and linked you ..do check it out when you find time...thanku for the wonderful recipe instructions my family just loved the adhirasams...

    ReplyDelete
  41. Forgot to post the link on my comment.
    http://sabcancook.blogspot.in/2012/11/adhirasam.html

    ReplyDelete
  42. very nice rak but i tried didnt turn good some where i messed up its so crunchy

    ReplyDelete
  43. Your dough should be moist and loose. If its tight, it tends to get crunchy. Add milk and knead the dough again to a loose consistency. That will sure work.

    ReplyDelete
  44. Hi sukanya,
    Try making a little bit more thicker and keep the flame always in lowest possible. Flip as soon as it comes up in the oil and do not over cook. Add milk and knead again and try.
    Some times if the flour we using gets dry before we make the dough, it gets crispy. Hope this helps.

    ReplyDelete
  45. Hi, I tried making the dough just now and I guess my syrup is either too thick or I added too much Flour. Now the dough is like puttu flour. Should I add milk right now, or should I make extra syrup and add it or should I add milk tomorrow before frying in oil. Please reply. Wishing you a very happy Diwali.

    ReplyDelete
  46. If you can you can try making extra syrup and mix, or easy way is to add milk and mix just before making adhirsam...hope this helps

    ReplyDelete
  47. This one looks so exotic,,,,:)

    ReplyDelete
  48. wow!adhirasam..mmmm....looks grt...my mom use to prepare this for diwali.i miss her a lot and her adhirasam too...hereafter i will prepare this on my own
    thanks for this wonderful traditional recipe

    ReplyDelete
  49. Hi Raji,
    Adhirasam is my hubby's favortie sweet, mine too..! I tried making adhirasam twice b4 reading your post n it was not up to the mark.. after reading ur recipe I made it for Diwali n it turned 2 b perfect..! I got compliments from my hubby n in-laws ;-) all d credits goes 2 u.. ur tips were really useful.. thanks u so much.. keep d good work.. sorry for my delayed comments.. I'm gonna do my nxt batch 2mrw, dough is ready already:-)

    ReplyDelete
  50. Hi Raji,
    Adhirasam is my hubby's favorite, mine too.. I tried making adhirasam twice b4 reading ur post n it was not up to the mark.. after reading ur recipe I made it for Diwali n it turned out to b perfect.. I was complimented by my hubby n in-laws;-) all d credit goes to u.. ur tips were so useful.. thanks alot n keep d good work.. sorry for my delayed comment.. gonna do my nxt batch 2mrw, dough is ready already.. thanks to u once again.. I hv tried many of ur recipes n it always turns out b wonderful:-)

    ReplyDelete
  51. Hi Akka.

    am very big lover of adhirasam , but bit afraid of tat consistency, now after seeing ur recipe am confident tat tis time i wil do it

    ReplyDelete
  52. Can i use ready made rice flour? i'm not sure how rice will dry in my climate(london)

    ReplyDelete
    Replies
    1. I have tried once, it came out very crisp.

      Delete
  53. Hi can you specify the quantity of jaggery. Also if it is ready made flour what is the quantity

    ReplyDelete
    Replies
    1. Sorry, while re editing, got deleted, updated now. And I am not sure if its ready-made flour if it would turn out nice.

      Delete
  54. I tried it . came out really well.. Thanks!!

    ReplyDelete
  55. I tried it. Came out really well. Thanks..

    ReplyDelete
  56. Hi Raks !!

    I just tried ur recipe...the 1st 3 samples tat I tried turned out to be crisp n the dough was too loose..so I added 2 tblp rice flour n now its jus getting seperated in oil...any tips on how to get it back in shape..please reply !!

    ReplyDelete
    Replies
    1. Adding rice flour later never works. Making dough before the rice flour looses its moisture is the key in making. I have no solution for adhirasam getting separated in oil. I will consult with my elders at home and get back if at all there is any solution.

      Delete
  57. Hi Raks,

    Can i use thai white rice for make this adirasam

    ReplyDelete
  58. I tried the adhirasam recipe over the weekend and I couldnt believe it came out perfect following this recipe. It was just perfect! Thanks a ton

    ReplyDelete
  59. I tried out this recipe over the weekend and it came out perfect. The adhirasam came out so soft so please follow every single word from Raks! Thanks for the wonderful step by step recipe.

    ReplyDelete
  60. Thanks for wonderful recipes and perfect measurements. I tried Adhirasam,Muruku, Ribbon pakoda and boondhi from your site. It came wonderful . Thank You very much to make me cook wonderful

    ReplyDelete
  61. Hi Raks i tried making dough for adhirasam but
    the measurement for syrup which u gave was
    not enough then again i prepared syrup and added..
    I want th know whether it should be fine...

    ReplyDelete
  62. Hi Raks i tried making dough for adhirasam but
    the measurement for syrup which u gave was
    not enough then again i prepared syrup and added..
    I want to know whether it should be fine...

    ReplyDelete
    Replies
    1. Oh i have given more syrup quantity, not sure why it wasnt enough. I think ther should not be problem. try and see

      Delete
  63. Hi raks,
    I tried this...what I scared was happened,but it's ok,it turned out crispy and chewy,don't know what happened? One request ..next time when u make athirsam can u pls upload the full video,that will be really helpful to know the right dough consistency and thickness...thank you

    ReplyDelete
    Replies
    1. Try kneading the dough with milk and make it it thicker. Sure will try to do a video

      Delete
  64. Hi Raks, just preared the dough following your suggestion it is a little bit loose & gooey .. hopefully it would get stiffer ...what to do with leftover syrup any suggestions ??? thanks for sharing this receipe.. its one of my favorite sweet.

    ReplyDelete
    Replies
    1. Just mix with luke warm milk, it tastes great. Or add some grated coconut and heat to get a chewy coconut candy.

      Delete
  65. I always want to try adhirasam but i keep on posting it bcz its diff task.But your detailed pic gives me enthusiasm to do it quickly. Adhirasam looks too soft (you got fantastic texture)

    ReplyDelete
  66. My wife did this, now the dough too rough and not able to make as a ball and it got too dry and powered again. So we added more Jaggery then put in oil but it was melt in oil and lost its shape. too much tired and we dont know what to do with dough. We started with half KG of rice flour and now it is become 1.5 KG by adding Jaggery and rice flour repeatedly!!!!!!

    ReplyDelete
  67. Can palm jaggery used for adhirasam?

    ReplyDelete
  68. i tried making adhirasam today .. As soon as i dropped the adhirasam in the oil , it immediately broke in the oil... Can u guide me where did i do the mistake?

    ReplyDelete
    Replies
    1. May be the syrup consistency is not right.

      Delete

Thank you for visiting my space and leaving comments,your comments are really appreciated...

To bloggers Please do not give link back to your event announcement along with your comments. I may delete your comment otherwise,sorry!

Back from school Kids Snacks

pizza   spicy pizza   paneer tikka pizza   bread pizza cups   pasta muffins   pizza-buns-cut   masala buns  puffs   Bread corn rolls   Soya kheema toast   french toast   `aloo toast   chocolate sandwich   butter corn pastacheesy pasta   mac n cheese   1 min microwave cake   corn fritters   quasedilla   hot chocolate   nutella milkshakevanilla milkshake   nutella chapathi   aloo kathi roll   cookies   pancakes   crispy idli fry   cocktail idlies

Related Posts with Thumbnails