How to make Adhirsam
Yields – 28-30
Raw Rice – 1 kg (pacharisi)
Jaggery – 3/4 kg
Cardamom -6 (remove the pods)
Oil for deep frying
First we will see how to prepare rice flour for athirasam. (I make it very clear that you cannot use ordinary store bought rice flour to prepare this)
Wash and soak raw rice for 2 hours.
After 2 hours, drain the water completely and spread it on a cloth or paper, so that it will absorb the excess water.
If you have a flour mill near your place, you can get it ground there for adhirasam, which is much easier.I got it ground in the flour mill.
I left it only for 1 day.
After 1 day
Take the dough out and knead again. Divide equally and make balls.
Meantime heat oil in a kadai, once the oil is heated, reduce the flame to medium.
Repeat the process for the rest of the dough. Hope I have made everything clear and easy for you.
Tips to repair if you go wrong
If the dough is very sticky or too loose and you are unable to make balls, then add a little wheat flour to it to get the right consistency.
If the dough is too tight, then add little more jaggery syrup or little milk to it.
Prepare or fry athirasam 1 or 2 days after preparing the athirasam dough for best results.
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