My Treasures

Adhirasam is my daughters all time favourite. My grandmother and my maternal aunt makes wonderful adhirasams. I was always frightened to try adhirasam thinking that it was a bit complicated
recipie and I have failed trying it once,i confess. But it was a big success this time.Follow the procedure as below step by step and you too will be proud as iam now.Ok here you go...

Ingredients:
Raw rice                : 1 & 1/2 cups
Jaggery                  : 1 cup grated
Dry ginger powder : 2 pinches
Cardamom powder : 1 tsp
Oil                           : for frying (approximately 2 cups for this quantity)

Soak rice for atleast 2 hrs.

Drain and spread it in a white cotton cloth for 30 minutes.When you touch the rice ,you should feel its moistureness.If its too dry,then the adhirasam will turn out hard.

I grinded in the small mixie jar ,so I had to grind it in two batches.

Seive the grinded rice flour and keep it seperate

Now in a separate vessel,add 1 cup of jagerry with 1/2 cup of water and let it boil to make the paghu/pakkam

To check the patham/consistency of the paghu,take little water in a cup and drop a bit of the paghu in the water.As you see below,the paghu should not get dissolved in the water,instead it should remain
intact.You should be able to roll that drop into a small ball.Ghe patham/consitancy of the paghu is very important.

Now add this paghu to the grinded rice flour LITTLE by LITTLE. Don't get over excited and add all at once,then you will end up getting some other pathartham instead of adhirasam :)

The final product will be like this.It shouldn't be too thick nor watery.Let it sit in an airtight container for like one/two days...... longer than 2 days ,I would recommend putting it the fridge.

Now after a day,its time to make our yummy adhirasam.....who wants one?....:))
Make it into balls as shown below

Flatten it with fingers

As you can see,it takes very little oil.Keep the flame in e medium high when you slip the dough in the oil,then reduce it to medium.Dont over cook.It will just take a minute to make one adhirasam.