Adirasam (Rice & Jaggery cake) - Preparation time minimum 1 day to get the mixed flour ferment or the rice to absorb jaggery syrup
This is a traditional recipe which will be made during festivals. Adirasam flour has to be in correct consistency. The flour can be refrigerated for few days and used for making adirasam when required. For any occasion this can be prepared and kept in advance.
Ingredients:-
Rice - 2 tumbler (or Small Azhakku)
Water - 2 tumbler to melt the jaggery
Jaggery - ¼ kg
Cardamom - 2 (finely powdered)
Oil - to deep fry.
Preparation method:-
Soak the rice for ½ an hour and drain the water.
Put the soaked rice in clean cloth to remove excess water. Grind the rice to very smooth flour.
Remove the rice flour husk using flour filter (saladai).
Melt the jaggery and remove the dirt. The jaggery has to become thick (if you put little jaggery in a plate having water it should not melt. if you roll that it should become like a ball).
Once jaggery paste is done switch off the stove. Add cardamom to jaggery liquid (paggu) and stir well.
Keep stirring and add the rice powder to Jaggery liquid so that both will mix well.
Leave the mixture for around 10 hours minimum to get a soft adirasam (Probably if you leave the flour mixture for 2 or 3 days it will become soft and texture will be very good). It will become thick.
Make small balls out of it and flatten it (don’t make it too thin). Heat the oil after that bring down the flame and cook the rice cake till golden brown.
Note :After the flour is fermented to 2 or 3 days you can refrigerate and make adirasam in required quantity and when ever required (my suggestion don't use for more than 15 days even if you refrigerate).
This is a traditional recipe which will be made during festivals. Adirasam flour has to be in correct consistency. The flour can be refrigerated for few days and used for making adirasam when required. For any occasion this can be prepared and kept in advance.
Ingredients:-
Rice - 2 tumbler (or Small Azhakku)
Water - 2 tumbler to melt the jaggery
Jaggery - ¼ kg
Cardamom - 2 (finely powdered)
Oil - to deep fry.
Preparation method:-
Soak the rice for ½ an hour and drain the water.
Put the soaked rice in clean cloth to remove excess water. Grind the rice to very smooth flour.
Remove the rice flour husk using flour filter (saladai).
Melt the jaggery and remove the dirt. The jaggery has to become thick (if you put little jaggery in a plate having water it should not melt. if you roll that it should become like a ball).
Once jaggery paste is done switch off the stove. Add cardamom to jaggery liquid (paggu) and stir well.
Keep stirring and add the rice powder to Jaggery liquid so that both will mix well.
Leave the mixture for around 10 hours minimum to get a soft adirasam (Probably if you leave the flour mixture for 2 or 3 days it will become soft and texture will be very good). It will become thick.
Make small balls out of it and flatten it (don’t make it too thin). Heat the oil after that bring down the flame and cook the rice cake till golden brown.
Note :After the flour is fermented to 2 or 3 days you can refrigerate and make adirasam in required quantity and when ever required (my suggestion don't use for more than 15 days even if you refrigerate).
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