Description

Adhirasam is a classic South Indian sweet pastry made from rice flour and jaggery. It is a popular treat during festivals and special occasions, known for its unique chewy texture and sweet, earthy flavor.

Ingredients

For the Adhirasam Dough

• 1 cup Raw Rice (Ponni or Sona Masuri)
• 3/4 cup Jaggery (Grated) (adjust to taste)
• 1/4 cup Water
• 1/4 teaspoon Cardamom Powder
• 1 teaspoon Ghee or Oil

For Deep Frying

• as needed Oil or Ghee (for deep frying)

Instructions

1. Wash the raw rice thoroughly and soak it in water for 2-3 hours.
2. Drain the water completely and spread the rice on a clean cloth or newspaper to air dry for 2-3 days. The rice should be dry to the touch but still retain a slight moisture.
3. Grind the partially dried rice into a fine powder. You can use a powerful blender or take it to a mill.
4. Sift the rice flour to remove any coarse particles. You should get a fine, slightly damp flour.
5. In a heavy-bottomed pan, add the grated jaggery and water. Heat on low flame, stirring constantly until the jaggery dissolves completely.
6. Strain the jaggery syrup through a fine sieve to remove any impurities. Return the strained syrup to the pan.
7. Boil the jaggery syrup until it reaches a thick, thread-like consistency (paagu padam). To test, drop a small amount of syrup into a bowl of cold water; it should form a soft ball that doesn't dissolve immediately.
8. Reduce the heat to low and gradually add the prepared rice flour to the jaggery syrup, stirring continuously to avoid lumps.
9. Add cardamom powder and ghee/oil to the mixture and continue stirring until it forms a thick dough that pulls away from the sides of the pan.
10. Turn off the heat and cover the dough. Let it rest for at least 8-12 hours, or preferably overnight, at room temperature.
11. The next day, knead the dough gently. If it's too dry, you can add a tiny bit of warm water or milk, but be cautious not to make it too wet.
12. Heat oil or ghee for deep frying in a heavy-bottomed pan or kadai over medium heat.
13. Grease your hands with a little ghee or oil. Take a small portion of the dough and roll it into a smooth ball.
14. Flatten the ball gently between your palms or on a greased surface to form a disc about 1/4 inch thick.
15. Carefully slide the flattened Adhirasam into the hot oil.
16. Fry on medium heat until the Adhirasam puffs up and turns golden brown on both sides. This takes about 1-2 minutes per side.
17. Remove the fried Adhirasam from the oil and place it on a paper towel to drain excess oil. You can gently press it with a spoon to remove more oil.
18. Repeat the process with the remaining dough.
19. Let the Adhirasams cool completely before storing them in an airtight container.