Making Adhirsam is always a big challenge to me. I usually used to watch when my MIL prepares this adhirsam for diwali or any other special occasions. But this time I have done with the help of my MIL. She is an expert doing these kinds of item. She also guides me to get perfect one and to correct if anything goes wrong. The main part of making Adhirsam is getting correct consistency of “Adhirasam paagu patham” and mixing correct amount of rice flour for the sweetness.
Raw Rice – 2cup
Jaggery – 1 and ½ cup
Sesame seeds – a handful
Oil – for deep frying
Rice Flour Preparation:
- Wash and soak rice for at least 2 hours. Then drain the water and spread in thin cotton cloth to absorb the excess water for 30 minutes, but moisture should be there.
- Grind it in a mixer in batches to very fine rava consistency. Sieve it and ready to use immediately.
Jaggery Syrup Preparation:
- Powder the jaggery and add water till it immerse and start heating.
- Let it completely dissolve and strain the impurities and boil again, until we get the thick consistency of paagu patham.
- To check the right consistency of adhirsam paagu patham, take one small bowl with little water and when you pour a spoon of syrup, it should not dissolve.
- Now mix the rice flour to the jaggery paagu and knead it well.
- Store this dough in an airtight container and let it rest for one day.
- After a rest time knead the dough well, divide into equal sized balls and dip in sesame seed to coat well. Grease some oil in thick plastic sheet or banana leaf, and then flatten in to thick round circles.
- Now carefully drop into the hot oil, once it rises up flip it and remove from oil when it turns golden brown on both sides.
- Press it using another ladle and remove the excess oil. Repeat the same process for the rest of the dough.
- Here I didn't add the cardamom powder, if you want you can add it when making syrup.
- You can omit the step dipping the dough balls in sesame seeds and can add sesame seeds directly into the rice flour.
- If the dough is very stiff then the adhirsam will become very hard. To
- make loose you can add little water or milk and knead it well and try again.
- If the dough is very loose then keep in a refrigerator for one day and then try again it become tight.
- The main part for making adhirasam is consistency of the syrup. Should take at most care for noticing the correct adhirsam patham otherwise the adhirsam will dissolve while frying.
- The quantity of jaggery syrup may vary depend upon the rice flour.