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 me. 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 :)
Ingredients (Makes 20 adhirasams)
|Raw rice||1 & 1/2 cups|
|Sesame seeds||1 tblsp|
|Dry ginger powder||2 pinches|
|Elachi powder||2 pinches|
|Oil||as needed for deep frying|
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.