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Thursday, October 20, 2016

Adhirasam

Adhirasam is a type of Indian sweet from Tamil cuisine. The doughnut like pastry has a long history of popularity in Tamil civilization. They are similar in shape to vadai, but are not savoury and are eaten as a dessert.

Adhirasam is a popular as an offering to the gods during puja prayers, both at home and in temples in Tamil Nadu. According to inscriptions from Krishnadevaraya's time, the sweet was made from rice flour, jaggery, butter and pepper. At the annual festival at the Panchavarnesvar Temple in Nallur(located near Kumbakonam, Tamil Nadu), an offering of 6000 Adhirasams along with 6000 vadas is made to the Gods; the entire lot is cooked in the temple kitchen between sunrise and 11 pm, for the prayers that take place at midnight, says Wiki..

Adhirasam is made popularly during Deepavali for nombu. I remember my paati making the adhirasam dough and keeping it for 6-9 months..the traditional delicacy has not become extinct, it is still loved by all. Enjoy the adhirasams and have a wonderful Deepavali. I will update stepwise recipe sometime sooner.


Ingredients: 

Raw rice - 1 cup

Jaggery 3/4 cup

Water

Cardamom powder -2 tsp

Oil


Method:

Wash and soak the raw rice for half an hour. After 30 mins, drain the soaked rice well without water. Take a cotton cloth or dhoti type cloth or even cotton towel. Spread the cloth and take the drained rice and spread it over the cloth nicely.

after 20 mins - half an hour the moisture from the rice reduces. It should be little wet.

Grind it either on mixer or in the nearby mill in your area.

As soon as making it into fine powder, sieve it.

Meanwhile take the jaggery and water in a pan. Heat it until it dissolves. Strain the dirt particles no allow it to boil nicely. The consistency of the syrup must be until it gives a stone sound.

Do remember this must be done before the rice flour ( ground heat vanishes).

Keep stirring the jaggery. Add the cardamom powder. To check the consistency. Take a cup of water. Take a spoon of syrup and add to the water, when you throw it it must not dissolve, it gives a Tak sound like u threw a stone. That is the correct stage. Now switch off and add the rice flour little by little and stir well.

Athick dough will be formed while you stir by adding rice flour. Once done, transfer it into a airtight box.

Once you area lets touch it. Knead it along with a tsp of gingely oil.

Make small balls from the dough. Take a sheet or leaf and press into round shape by pressing with your fingers.

Heat oil in a pan, place the pressed adhirasams in the oil. Flip and fry on both the sides.

Remove it from oil and press using another ladle to remove excess oil. 


Yummy sweet donuts are ready for nombu. You can store for any number of days.

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