Adirasam by Mrs. Lakshmi Shankar
Adirasam is a sweet snack, which hails from southern part of India and is made during weddings and other festive occasions. The making of adirasam is tricky till the preparation of dough. If the steps are followed carefully, it makes a wonderful sweet with a yummy taste. And yes, it can be stored for a month in airtight containers.
- Plain rice - 2 cups
- Jaggery - 2 cups
- Cardamom powder - 3 tsps
- Coconut pieces - 1 cup
- Ghee - deep frying
Wash and soak the rice for 2 hours.
Again wash it thoroughly and drain.
Before the rice gets dried up, powder the rice in a mixie.
Sieve it three or four times till the rice flour becomes soft and silky.
Measure and keep the rice flour aside.
Note that the rice flour will be slightly wet.
Powder the jaggery into fine pieces.
Cut the coconut into slices and chop them into small pieces.
In a kadai, add 1/4 cup of water and the powdered jaggery.
When the jaggery melts into the water filter it once to remove the mud.
Again return the jaggery to the kadai and boil it.
Keep on mixing and add the cut coconut pieces.
Optionally, white sesame seeds can be added at this time.
When the jaggery syrup thickens, add a drop of the syrup to a cup of water.
If you are able to roll a tender ball out of thick syrup, which is soft as well,
switch off the gas.
Add the powdered cardamom now.
Quickly start adding the prepared rice flour and keep on mixing without stop.
After mixing, you will find a thick ball of dough, which can be mixed like
an atta flour with your palm.
This dough can be used to make adirasam immediately or the next day.
For making adirasam, heat the ghee in a kadai.
Take a lemon-sized ball of the dough and roll it.
Flatten the dough in a plastic sheet, which is brushed with ghee to a circle
of 6 cm diameter.
When the ghee is warm enough, gently lift the flattened dough and slip
it into the ghee.
Adirasam rises up and now turn it to the other side gently with a spatula.
When it becomes pinkish brown and crisp remove it from the ghee.
Drain it thoroughly in a kitchen tissue and press with the spatula to
remove excess ghee.
Adirasam is usually made one or two at a time in medium heat.
Once the drained adirasams have cooled down, they become soft.
Now store them in airtight containers.