Adhirasam Recipe | Kajjaya Recipe | Diwali Sweet Recipe

Описание: #AdhirasamRecipe #DiwaliSweet #KajjayaRecipe
Hi Friends,
This video is about, how to make traditional way of adhirasam making at home in a simple way. This recipe is mostly prepare in the diwali festival at home especially in tamilnadu. This recipe is very tasty and healthy. It looked fluffy and tasted pillowy soft with a crispy edge.
Here we used raw rice flour and jaggery to prepare this healthy sweet. I used Paagu velam.First crush jaggery,measure and take it in a pan.Add water to it. Heat it up,once jaggery is dissolved strain and set aside. Now measure and take raw rice.Frst rinse it once, then transfer to a bowl,add water till immersing level.Soak for atleast 2 hrs.After 2 hrs spread it in a cloth and set aside for 30mins. The rice should still have moisture content in it,when you press it with your hands it will stick like this.Now transfer it to a mixer jar and grind it to a semi fine powder.It should not be very fine like store bought flour,it should be slightly coarse. Now transfer this to a siever then sieve it.Do not discar the coarse particles,grind it again and then sieve.Now take the flour, add sesame seeds and cardamom powder to it.
Mix well and keep it covered,and set aside.Now take jaggery syrup in a pan and heat it up.Keep stirring until it is thick. Keep checking the syrup by poring it on a plate containing water.First the syrup will dissolve in water when poured.At one stage when add few drops of the syrup it will not get dissolved in water it will stand still like this.Now gather it with your hands, it will form a loose ball more like a jelly.This is soft ball consistency, it will easily slide from our hands,yes this is the right stage we are looking for.If you pass this stage, the ball will become hard and your athirasams will become hard. Immediately switch off(we are doing this to avoid the syrup from passing to next stage).I resrved a tbsp of jaggery syrup alone.Now add the flour and keep mixing. Mix it well without any lumps.It will be a little loose.I formed a ball but it went flat in few mins.Now transfer to a airtight container and set aside for a day in room temperature.You can keep this dough for about a week.But after 1 day keep refrigerated if you are planning to make athirasams later.
This is how tight it was the next day.Add a tsp of ghee and knead it once.Then pinch and roll into lemon sized balls. I got 9 balls and 1 tiny ball which I used for testing 😉 Now take banana leaf / polythene sheet,grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick.Heat oil(enough for the athirasams to immerse fully) in a kadai in parallel. You can see how thick it is in this pic.Oil should not be fuming hot,lower the flame when you drop the athirasam as it will get cooked quickly.Carefully drop one athirasam,it will first float on top. Then slowly it will puff up,carefully flip over and cook in low flame till reddish brown on both the sides.Do not cook in high flame. Press it with a laddle to drain excess oil.

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