Adhirasam recipe,video recipe,how to make Adhirasam recipe

Adhirasam


Author asini85 Servings 0 persons
Published August 27, 2007 Cooking Time (mins)
Main Ingredient Flour Preparation Time mins

Description
Recipe A sweet snack made with rice flour and jaggery

Ingredients of Adhirasam

Ingredient Name Quantity Unit
Cardamom(Elakka) powder  1 Teaspoons
Water  1/2 Cup
Jaggery(Sharkkara) powdered  1 Cup
Rice flour(Ari podi)  2 Cup
Ghee  1/2 Teaspoons
Oil   To Fry


Directions
1)Melt the jaggery in water till it reaches the desired consistency(see test for consistency below).

2)Add cardamom and ghee to the gravy and mix again.

3)Make the mixture into flat patties.

4)Heat oil in a pan.

5)Deep fry the patties in oil.

Test for the right consistency :

1)If you put a little melted jaggery in a little water, it should roll up into a soft ball.

2)If you hit the ball on the vessel, it should produce a metallic sound.

3)Immediately turn the stove off and pour it on the flour.

4)Mix well. It`ll become a thick gravy.

5)Even if the gravy is watery, it will harden eventually on stirring.

Some tips :

1)The whole deep frying process should be done on low heat.

2)The gravy can be refrigerated in an air-tight container and can be used for making fresh adhirasams for about a week`s time.
About Recipe
How to make Adhirasam
(12 ratings)
12 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Adhirasam
Restaurant Style Adhirasam
Author : asini85
Main Ingredient : Flour
Servings : 0 persons
Published date : August 27, 2007
Ingredients used in Adhirasam
→ Cardamom(Elakka) powder 1 Teaspoons.
→ Water 1/2 Cup.
→ Jaggery(Sharkkara) powdered 1 Cup.
→ Rice flour(Ari podi) 2 Cup.
→ Ghee 1/2 Teaspoons.
→ Oil To Fry.
How to make the recipe:
1)Melt the jaggery in water till it reaches the desired consistency(see test for consistency below).

2)Add cardamom and ghee to the gravy and mix again.

3)Make the mixture into flat patties.

4)Heat oil in a pan.

5)Deep fry the patties in oil.

Test for the right consistency :

1)If you put a little melted jaggery in a little water, it should roll up into a soft ball.

2)If you hit the ball on the vessel, it should produce a metallic sound.

3)Immediately turn the stove off and pour it on the flour.

4)Mix well. It`ll become a thick gravy.

5)Even if the gravy is watery, it will harden eventually on stirring.

Some tips :

1)The whole deep frying process should be done on low heat.

2)The gravy can be refrigerated in an air-tight container and can be used for making fresh adhirasams for about a week`s time.

Recipe Tips by vahchef for Adhirasam


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