Adhirasams that my grandmother makes when I was little can never be forgotten. She gets us a big box of murukku and adhirasams every time we meet. I love those yummy adhirasams. My mother in law makes good adhirasams too. I called her to take her recipe and it turned out awesome.
Ingredients:
Manda Vellam (Jaggary) - 1 medium sized
Basmathi Rice - 2 cups
elachi crushed - 5
Preparation:
1. Soak the rice in water for 3 hours. Drain the water and spread the rice in a clean washed towel.
2. Grind the Rice in a mixie without adding any water. Make it like a powder. Use a sieve and keep filtering until the rice is evenly powdered.
3. Add the completely crushed elachi into the powdered rice.
4. Take water just to cover the vellam in a pan and heat it till the vellam melts completely in water.
5. Continue to heat in medium flame until you reach the required consistency of the syrup.
6. If you take a drop of the syrup and put in cold water it should form a ball. Keep checking for this consistency. Do not make it thicker than that. The consistency is very important to make soft adhirasams without cracks. Turn the stove off.
7. Slowly add the syrup to the powdered rice. Make a dough. Do not make the dough very thick like chapatti flour. MAke it little sticky because the flour continues to thicken.
8. Leave the flour for one day.
9. Make small balls and flatten it by pressing with your hands and deep fry it in oil. The adhirasams becomes pluffy and you can press the adhirasams between 2 thick spoons and drain out the excess oil and place it in a paper towel.
10. Adhirasams are initially crispy, but they turn soft after it comes down to the room temperature.
2. Grind the Rice in a mixie without adding any water. Make it like a powder. Use a sieve and keep filtering until the rice is evenly powdered.
3. Add the completely crushed elachi into the powdered rice.
4. Take water just to cover the vellam in a pan and heat it till the vellam melts completely in water.
5. Continue to heat in medium flame until you reach the required consistency of the syrup.
6. If you take a drop of the syrup and put in cold water it should form a ball. Keep checking for this consistency. Do not make it thicker than that. The consistency is very important to make soft adhirasams without cracks. Turn the stove off.
7. Slowly add the syrup to the powdered rice. Make a dough. Do not make the dough very thick like chapatti flour. MAke it little sticky because the flour continues to thicken.
8. Leave the flour for one day.
9. Make small balls and flatten it by pressing with your hands and deep fry it in oil. The adhirasams becomes pluffy and you can press the adhirasams between 2 thick spoons and drain out the excess oil and place it in a paper towel.
10. Adhirasams are initially crispy, but they turn soft after it comes down to the room temperature.
2 comments:
adhirasam is too good alak!
turned out very good as shown in the picture!
Glad you liked it ahtinav :)
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