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- Adhirasam
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PrintADHIRASAM
Makes :
40 Pieces
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the rice in water for 2 hours. Strain the water.
- Spread the rice on a clean cloth.
- Wipe the rice with another cloth.
- Grind the rice to flour and add cardamom powder, khus khus to the rice.
- Make the palm jaggery to very small pieces.
- Heat a heavy bottomed vessel with water. (The water should be 1 inch high on the palm jaggery pieces).
- Put in the jaggery pieces. Mix well.
- Make it to syrup.
- Take a little syrup and pour it to water in a vessel. If it doesn't dissolve that is the perfect syrup for making adhirasam.
- If the palm jaggery syrup is ready, remove flame and pour it to the rice. Mix well with a wooden laddle.
- Now the adhirasam mix will be a thick consistency.
- Keep it closed for 4 hours.
- Heat the kadai with oil.
- Take a little adhirasam mix and keep it on the palm and make flat, round shape.
- Put in the hot oil and fry.
- When it is done take it with a laddle and press well with another laddle.
- Then put the adhirasam on a kitchen tissue to absorb the excess oil.
INGREDIENTS
- 1 kg raw rice
- 750 grams palm jaggery
- 1 teaspoon cardamom powder
- 4 teaspoons khus khus (optional)
- 1 liter IDHAYAM Mantra peanut oil
4 comments for “Adhirasam”
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