Making Perfect Adhirasam

Adhirasam is a traditional sweet, deeply rooted in Tamil culture, is a festive favorite, especially during Diwali. 

Adhirasam is believed to have originated over a thousand years ago, with its first mentions found in ancient Tamil literature. Historically, it has been a staple in Tamil households during celebrations and religious rituals. Its longevity and continued popularity are a testament to its irresistible taste and cultural importance.

The beauty of Adhirasam lies in its simplicity. The key ingredients are rice flour and jaggery, with the addition of cardamom for flavor.

Adhirasam is more than just a sweet treat; it carries cultural and religious significance. In Tamil Nadu, it is a must-have during Diwali, symbolizing prosperity and joy. It is also offered as prasadam (a religious offering) in many temples, believed to be a favorite of deities.

Ingredients:

• Raw Rice - ¾ Kg.
• Jaggery - ½ Kg.
• Cardamom Powder - 1 tsp.
• Oil - for deep frying
• Dry Ginger Powder (Sukku) - ½ tsp.

Method:

• Clean and wash the rice and soak in water for 3 hours.
• After 3 hours, you can drain the water completely and spread over a white cotton cloth till it is completely dry.
• It will take approximately 30 minutes to dry. There should be little moisture in it.
• Take a mixer and grind them little by little to a coarse powder. Do not grind finely.
• Sieve this in a coarse siever (rava siever) so that the unground rice is on the top which we can grind again.
• Grate the jaggery or use powdered jaggery. 
• In a large vessel take 1 cup of water and add the jaggery and heat. Stir with a ladle so that the jaggery mixes well in water.
• When the jaggery dissolves completely switch off the stove and strain the syrup so that you can remove the impurities in jaggery.
• Now you can again boil the jaggery till you get soft ball consistency. To check whether it has attained soft ball consistency take little water in a small cup and put 1 tsp. of syrup into it. It should not dissolve in water but when you roll you will get soft ball, this is the correct consistency.
• Switch off the flame and add cardamom powder and dry ginger powder and mix well.
• In a wide bowl take the rice flour and add jaggery syrup little by little and mix well so that there is no lumps formed.
• Close the vessel with a lid and let it rest for 2 days.
• After 2 days you can open the vessel and knead well. It will be like roti dough.
• Now take a pan and add oil for deep frying.
• When the oil gets heated, take lemon sized balls of the dough and flatten it in a greased plastic sheet or banana leaf into a circle. Gently slide in the hot oil.
• Fry on both sides till it becomes golden brown.
• Take the adhirasam out and strain in a strainer.
• When the adhirasams cool down store them in an airtight container.

Note:

• Making Adhirasam is not an easy job. If you get the right soft ball consistency the adhirasams will be good. If the syrup is taken before the soft ball consistency the adhirasams will break and if the syrup is taken after, the adhirasams will be hard.
• You can also store the batter in refrigerator and use. But make sure that the batter comes to room temperature when you use them.
• Fry on medium heat. Too hot, and the outside will burn while the inside remains raw; too cold, and the Adhirasam will absorb too much oil.