Adhirasam which is also called as Ariselu in Andhra Pradesh is a popular sweet which is prepared for most of the festivals and special occasions. It is a traditional South Indian sweet which is prepared in most of the household during Diwali. Raw rice flour and jaggery is used in preparing Adhirasam. Both adults and kids would love this sweet.
Preparation time – 2 hour (includes soaking time for rice)
Cooking time – 30 min
Makes – 15 to 20 approx
Ingredients:
Raw rice – 2 cups
Jaggery – 2 cups (paagu vellam will taste best for this recipe)
Oil – required for deep frying
Cardamon powder – 3/4 tsp
Method:
1. Wash and soak the raw rice for 1 to 2 hours. After 2 hours, drain the water from the rice and spread it on a white cloth for 10 to 15 minutes. Now put it in the mixie and grind it to a fine powder. Sieve the rice flour and keep it covered to retain the moisture. Set aside the flour.
2. In a medium pot add in the jaggery along with a cup of water. Let the jaggery dissolve well and then strain it to remove any impurities. Bring the strained jaggery to a boil on a medium heat. Stir it occasionally. The syrup will get thicker and the syrup wont get dissolved when you drop a little quantity in the water. The consistency of the sugar syrup should be like a soft ball consistency.
To check the consistency : Take a water in a small bowl and drop a small quantity of the syrup. The syrup won’t get dissolved and you will be able to gather with your fingers and it will form like a loose ball. This is called as soft ball consistency and at this stage switch off the stove.
3. Now take the ground rice flour and add in the cardamon powder and mix. Add the prepared jaggery syrup to the rice flour and keep mixing well. The dough will be sticky and loose but after some hours the dough will absorb all the jaggery syrup and it will become stiff. Transfer the dough to a bowl. Cover it and rest it overnight.
4. After one day of resting, divide the dough into small equal lemon sized balls. Grease a plastic sheet with a little oil /ghee. Place each ball on the greased plastic sheet and gently flatten it slightly thick. Repeat the same steps for the rest of the dough.
5. Heat oil in a kadai for deep frying. Gently drop each one in the hot oil. When it raises to the top flip it to the other side and fry it well on both the sides till golden in colour. With the help of another spatula press the adhirasam to remove any excess oil. Now drain it on a paper towel to remove any excess oil.
Enjoy this delicious Adhirasam/Ariselu.
Check out other Sweet recipes from our blog and Enjoy great food.
Tips:
- The rice should remain moist while grinding and the sieved flour should also be moist. The adhirasam will become hard if the rice flour is not moist.
- The consistency of the jaggery syrup should be of soft ball consistency. The prepared dough can be kept in the refrigerator for 2 to 3 days. Before making the adhirasam bring the dough to the room temperature.
- The Adhirasam should be fried on medium heat.