Saturday, 2 May 2015

Adirasam / Ariselu !

Adirasam (Tamil) or Ariselu (Telugu) is a traditional sweet recipe made in southern India especially in festive seasons for pujas. It is a bit tricky to make but once you master the knack them it is very easy and simple. It stays good for a week or more when stored air tight.
I have only seen my mom making it during my school days and first time i tried my hands on it and of course with moms help during my visit to India. 
It is usually made in two versions one is with jaggery called vella adirasam and other one is with sugar called sakkarai adirasam. This time i used jaggery and will post the sugar recipe also soon.
And i wanted to post a sweet recipe today as its my 75th post :)

  • 500 gms Raw rice ( made to flour)
  • 400 - 450 gms jaggery
  • 2 tbsp white sesame seeds
  • 1 tsp dry ginger powder
  • a pinch of cardamom powder
  • oil / ghee for deep frying

  • Wash rice and soak it for one and half hours. Then drain the water and spread it on clean cotton cloth for 10 - 15 minutes.
  •  Grind it in a mixer quickly before it becomes too dry and sieve it to a fine powder.

  • Grate the jaggery and in a heavy bottomed vessel heat 1/2 glass of water. 
  • Add the grated jaggery to it and mix well.

  • The main trick in making this recipe is the consistency of the jaggery syrup and you should be very sure of when to turn off the stove.
  • Boil the jaggery syrup by stirring it well. If you feel the jaggery has dirt then filter in a tea filter and then continue to boil it.
  • Add a pinch of cardamom powder and dry ginger powder to the jaggery syrup.

  • In about 10 minutes, you can take a drop of the syrup and place it in water. If it dissolves in water then it is not ready.
  •  If it just stands in water as shown and if you are able to gather the jaggery placed in water to a ball then turn off the stove. This is called the soft ball consistency which we exactly need.

  • Now add the rice flour little by little in the jaggery syrup and start mixing. 
  • Make sure there are no lumps and mix it quickly.

  • Keep adding the flour until it becomes like a sticky dough. 
  • you may not need all the flour sometimes, so take care not to add everything else the dough will become very dry and crumbly.

  • Once the flour is well incorporated , try making a small ball out of the dough and if you are abble to make it then its ready. 
  • Dont worry if its little loose and not holding the round shape , it becomes thick with time so it should be ok.
  • Now leave this dough overnight or atleast 2 to 3 hours before making adirasams.

  • I rested the dough for 3 hours, made the dough by evening and started making adirasams by night. 
  • Heat enough oil in a kadai and start making golf size balls out of the dough as shown.
  • In a greased cover or ziplock cover, spread the ball into a disc shape with your palms. 

  • In Tamilnadu, generally sesame seeds are not sprinkled on top of the discs, but in AP ariselus are made with sesame seeds, so i had to do it for hubby's sake :)
  • Take the disc carefully and drop it slowly in the oil.

  •  Cook them in oil slowly in med flame else it will turn brown on the outer and remains uncooked in the inner. 

  • It may puff up like a poori, but it doesnt matter as long as it is cooked well. 
  • Once it is golden brown on both sides, remove it with a slotted ladle and using another flat ladle press it squeeze the excess oil out.
  • Repeat the same until the all the dough is done.

  • Always use homemade rice flour to get better adirasams. 
  • Dont go for one string or two string consistency, just check the soft ball consistency by dropping little jaggery syrup in water.
  • After making the dough rest it over night for better results.
  • If the dough becomes too dry then sprinkle some milk and make into balls and flatten into discs.
  • Retain some moisture in the rice before grinding. Do not let it dry completely.

With Love,