Monday, August 27, 2007

Adhirasam

Here I am with more smiles. Yes, one more award from my new friend Sobila. Thank you so much for encouraging me. I'm not sure if I'm worthy enough for this award. But my heartfelt thanks to you for remembering me and sending me one. So, here is one more dessert item for everyone to enjoy.
















Today it is adhirasam. In my childhood days I used to eat the batter as it is even before frying it up. This sweet dish brings me memories of a prank I played on my cousin. This is what that happened.
Everytime I got an adhirasam to eat, my cousin would tap my head and take it off from me. As he was older I was scared to speak against him . So, I let go 4 of my adhirasams. After that, I lost patience. So, the next time I put some tamarind in between 2 adhirasams. As usual he grabbed that also. Then....You should have guessed it. He spit out everything and started chasing me. Ha ha ha...See how crooked I've been.
Ok let's get going to the dish. Actually, I did not make this sweet. My MIL made this during my India trip. I wanted to take more step-by-step pictures but I missed a few steps. So, here is what I got for all of you.

Ingredients:
Raw rice - 1/2 kg
Jaggery- 1/4 kg
elachi- 4 or 5
sukku- little
oil- for deep frying

Procedure:


Soak rice for 2 hrs in water. After that ,decan all the water and dry it on a clean towel for sometime. The rice should not become completely dry. After that grind the rice in a mixie. The end product must be 95% smooth powder and 5% coarse powder. Sieve this powder and get the flour ready for adding jaggery syrup.


For the jaggery syrup, add 2 tsp water with the jaggery and keep boiling it for sometime. You have to switch off the gas just before the string stage (kambi padham). Decan the jaggery syrup if there are any dust particles in it. Then add sukku powder and elachi powder. cool it for sometime.


Then add it to the rice flour little by little. Keep stirring constantly until you don't see any white flour left. Jaggery syrup can be added as per taste. The consistency should not be too thick as the jaggery will thicken when it is completely cooled. Allow it to cool completely.




When you are ready , take a small scoop of the jaggery rice flour . Oil your palms and make a ball with the flour. Then flatten it on a ziploc bag. Here my MIL used banana leaf. Carefully remove it from the leaf and deep fry until you get the dark color. You can take it a little earlier too if you want it that way. Drain the adhirasam's on a tissue paper. Now it is ready to eat hot or cold. You can store it outside for more than a week without refrigeration.

Enjoy everybody!!!!

13 comments:

Aruna said...

Kribha, these r my absolute favourite!!! Nice recipe.!!!

themistressofspices.wordpress.com

Rajitha said...

these look good...

Asha said...

Enjoy the award Kribha,good to see you blogging!:)
Adirasa looks yum! I made a similar dish but very Karnataka sweet,will post next week.
RCI Karnataka is up this month,hope you cook for me!!:)

Sobila said...

hi kribha,,,,

nice to see u with more smile & adhirasam, surely u r worthy enough for this award....

Bharathy said...

Waaw!!This is one of my Favourites!!!You made this at home!!Great!:)...hope you are settled by now..

Congrats for your well deserved award!

Richa said...

adhirasam looks so good, lucky you to get them fresh!!
i buy it from a store here, they are pretty good :)

Sukanya Ramkumar said...

Hi Kribha...
This is my fav....Great to see...Mouthwatering....

TBC said...

Those look really good. Nice recipe & pics.

Kribha said...

Dear Aruna,
They are my fav too.

Hi Rajitha,
Warm welcome to you. Thanks for stopping by. Please come back for more.

Dear Asha,
Thanks a bunch. Will await for your karnataka dish.

Hi Sobila,
Thanks for reassurance and thanks again for giving me that award.

Hi Bharathy,
Thanks dear. Yes, I have settled now and back to blogging. will be in regular touch with you guys.

Hi Richa,
Sometimes store bought ones are as good as the fresh ones. But I have not yet found a store in atlanta that makes it good. Lucky you. Enjoy!!!

Hi Sukanya and Tbc,
Thanks dears for your comments.

Suma Gandlur said...

Congrats for the award.
Adhirasams are fabulus. I have never tried to make them. Have you?

Kribha said...

Hi Suma,
Thanks dear. I have not made them too. The tricky part is the stage until the jaggery has to be boiled. If one gets that right, I'm sure anyone can do it. Will let u know when I do it.

Pravs said...

congrats kribha on the award.This sweet is similar to neiappam. What is sukku ? looks so yummy.

Kribha said...

Hi Pravs,
Thanks dear. I have heard about neiappam and I think it looks like sweet paniyaram. will check in your blog if I'm correct.And sukku is nothing but dried ginger.