Athirasam Ariselu

Name: Athirasam Ariselu
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups Raw rice(Maavu pacharisi) or sona Masoori rice; 1 3/4 cups Jaggery (paagu vellam); 1 tsp cardamom powder; as needed Oil for deep frying; 1/2 cup water; 3 tsp Sesame seeds (optional); 1 tbsp Ghee

Swathi Emaya @swathi_cook

#ga4 #week15 #jaggery

Adhirasam in Tamil, Ariselu in Telugu, Anarsa in Marathi, Kajjaya in Kannada is very traditional sweet prepared mainly during festival especially during Diwali. We prepared almost 300 athirasam on last Diwali
Happiness is making perfect athirasams.It looks fluffy and tastes pillowy soft(which we call methu methu in tamil)with a crispy edge.

Making adhirasam at home is simple but we need little patience to fry the adirasams one by one carefully. Lets see how to make the delicious adhirasam at home with step by step photos and instructions.

#ga4 #week15 #jaggery

Swathi Emaya @swathi_cook

#ga4 #week15 #jaggery

Saved

Ingredients

45 mins

4 servings

3 cupsRaw rice(Maavu pacharisi) or sona Masoori rice
1 3/4 cupsJaggery (paagu vellam)
1 tspcardamom powder
as neededOil for deep frying
1/2 cupwater
3 tspSesame seeds (optional)
1 tbspGhee

Saved

Steps

45 mins

1

Wash and Soak the rice for 3-5 hours. Drain the rice completely and spread it on a cotton towel for 30 mins.
2

When you take a fistful of rice in your hands and close your palm and then put it back into the towel.You should feel little wetness, few rice sticks to your hand.
3

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.
4

Now transfer this to a siever then sieve it.Do not discard the coarse particles,grind it again and then sieve. Repeat the process until you finish the entire rice. Mix well and keep it covered using towel,and set aside.
5

Now take jaggery syrup and water in a pan and heat it up.Keep stirring until it melts completely. Filter the jaggery syrup once to remove the dust particles.
6

Add the jaggery syrup into the pan again,add cardamom powder and let it boil for few mins.
7

Keep checking the syrup by pouring it on a plate containing water.1st 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 athirasam will become hard
8

Immediately switch off(we are doing this to avoid the syrup from passing to next stage).1st time users can reserve 2 tbsp of jaggery syrup separately just to be on safe side not to get watery batter.Now add the flour,ghee and keep mixing.
9

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,apply some oil on top and set aside for a day in room temperature. Or you can prepare immediately also.
10

Now take thick plastic cover or ziploc cover, grease it with little oil / ghee, keep a ball sized dough 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.
11

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.
12

Then slowly it will puff up,carefully flip over and cook in low flame till reddish brown on both the sides. Don't cook it on high flame.
13

Press it with a ladle to drain excess oil,Then drain in tissue paper. Repeat the process for remaining dough.Now the most tastiest and everyone's favorite hot,soft athirasam is ready
14

Tips : If your dough is too tight, you can add little warm water/milk to make it loose. If it is too loose, add 2 tbsp of remaining rice flour or wheat flour. Don't add store bought flour.