Adhirasam
🧾 Ingredients (Serves 4)
• 1 cup raw rice
• ¾ cup jaggery (preferably dark, unrefined)
• ¼ tsp cardamom powder
• 1 tsp sesame seeds (optional)
• Water – just enough to dissolve jaggery
• Ghee – 1 tsp (for dough)
• Oil – for deep frying
Method
1. Prepare rice flour
◦ Soak raw rice for 2 hours, drain, and spread on a cloth to dry slightly.
◦ Grind to a fine powder while still slightly damp. Sieve and set aside.
2. Make jaggery syrup
◦ Heat jaggery with a little water until it dissolves.
◦ Strain to remove impurities.
◦ Boil again until it reaches soft ball consistency (forms a soft ball when dropped in water).
3. Form the dough
◦ Turn off heat and add cardamom powder and sesame seeds.
◦ Gradually mix in rice flour and ghee to form a soft, pliable dough.
◦ Rest the dough for 12–24 hours in an airtight container.
4. Shape and fry
◦ Make small lemon-sized balls, flatten into discs.
◦ Heat oil on medium. Fry one at a time until golden brown.
◦ Drain on paper towels.
💡 Tips
• Soft ball test: Drop syrup into water—if it forms a soft ball, it’s ready. Undercooked syrup = soggy adhirasam.
• Resting the dough improves texture and flavor. Don’t skip it.
• Use cold-pressed oil for authentic taste.
• If dough is too hard after resting, add a few drops of milk or water to soften.
• Store in an airtight container—they taste even better the next day!
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