Adhirasam
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Dark, chewy-soft fried discs of rice flour and jaggery syrup with cardamom, made for Deepavali and weddings.
Region: Tamil NaduOccasion: Deepavali, weddings and seemanthamTime: 1 hour + 1–2 days restingServes: About 15 piecesVegan
Ingredients
- 2 cups raw rice
- 1½ cups grated jaggery
- ½ cup water
- ½ tsp cardamom powder
- 1 tsp sesame seeds (optional)
- Oil or ghee for deep frying
Method
- Soak the rice for 2 hours, drain and spread on a cloth to dry for 30 minutes until just damp. Grind to a fine flour and sieve.
- Boil the jaggery with the water, strain, and boil again to the soft-ball stage (a drop in water forms a soft ball).
- Pour the hot syrup into the flour with the cardamom and sesame and stir to a soft, sticky dough.
- Cover and rest the dough for 1–2 days; it becomes firm and easier to shape.
- Pat small balls flat on a greased banana leaf, slide into medium-hot oil and fry until dark brown on both sides.
- Press each one between two flat ladles to squeeze out extra oil.
History
Adhirasam is one of the traditional Tamil sweets, made at home in large batches because the dough must rest before frying.
Significance
It is a key sweet for Deepavali and is among the sweets sent in wedding trays (seer) by the bride's family.