Jaggery Adhirasam

Jaggery Adhirasam

                             Adhirasam is a Traditional south indian sweet prepared on diwali. we can use sugar instead of jaggery. Sugar/Jaggery Adhirasam both will be very tasty. Let see how to make jaggery adhirasam. I have learnt this form my mom .She used to teach me how to take paagu .she is well expert in doing adhirasam. Because, making adhirasam is not quite easy to prepare. Follow the below steps correctly. Then , you wont go wrong i'm damn sure about it. One of my favourite recipe from my mom for diwali.

Ingredients:

• Rice - 2 1/2 cup (or) 1/2 kg

• Jaggery/(Paagu vellam) - 350 grams

• Water - 1/4 cup

• Cardamom Powder - 2 pinch

• Ghee - 1 tbsp

• Oil - For deep frying

Preparation:

How to make Rice Flour :

• Soak the  rice in water for for 2 hrs, drain the water completely and spread it in a cloth to few minutes. Then grind it in a mixer into fine powder.

• Sieve it and keep aside.

• Have to use this fresh flour with in 2 hrs. (Note : Next day you shouldn't use this flour for preparing adhirasam)

Method:

• Grate the jaggery and keep aside.

• In a kadai / Metal vessel is an best chioce, add water and grated jaggery into it. Bring to boil and switch off the flame and Filter it to remove any impurities.

• Next second switch on into low flame. Stir contionuosly until you get small ball consistency.

• Take water in a bowl, pour a tsp of jaggery into the water and check whether you getting ball consistency. If not preceed in stirring continously.(Note : have to very careful while take jaggery in paagu consistency or else you wont get perfect adhirasam)

• When your getting a ball consistency in water.Then it is in correct stage. Swithoff the flame.

• Shouldn't delay the timings. Next second should add rice flour and cardamom powder into an jaggery(paagu) and stir continously. Apply Ghee on the top of metal vessel. Rest for 2 to 3 hours. (You can use this paagu for next day to prepare adhirasam it will be good).

• Take the dough and divide into an equal balls. Use a banana leaf or plastic sheat , apply oil on it and flaten the ball with your hands.

• Heat the oil in kadai, take the flaten dough carefully and slip it into an oil. Fry on both the sides in an medium flame. Remove from the oil.

• Use two lids, Press the adhirasam with the lids to avoid oil form it.

• Proceed the same step for other dough. 

• Store this adhirasam for nearly 20 days.