Saccharine, Crunchy, and Mushyy Adhirasam

 Adhirasam is a scrumptious sweet made by frying a blend of rice flour and jaggery dough. Adhirasam is a popular and traditional sweet of South India, commonly prepared during Diwali and on some special occasions. It is fluffy and sweet, with some crispy crunch around the edges. Athirasam is one of the more difficult sweet recipes among South Indian dishes.  A traditional dish that is made by rolling it flat and into a round shape. The use of rice flour, resting the dough for a day, shaping it into balls, flat rolling it, and deep frying it not only lengthens but also requires concentration throughout, making the sweet difficult. Keep reading the blog to learn how to make the crunchy, mushy adhirasam with sunflower oil manufacturers in India.

Ingredients 

  • Raw rice, 1 cup

  • Powdered jaggery - ¾ cup 

  • Water, - ½ cup

  • Crushed cardamom, 1

  • Sesame seeds - ½ teaspoon 

  • Ghee, 1 teaspoon

  • Sunflower Refined Sunflower Oil—as per requirements

 Method 

  • To begin, crush the jaggery, measure it, and place it in a pan. Fill it with water.

  • Once the jaggery has been dissolved, strain it and set it aside.

  • Take the raw rice and measure it out. Rinse it once, then transfer to a bowl and fill with water until completely submerged. Allow at least 2 hours to soak.

  • Spread it out on a cloth and set it aside for 30 minutes after 2 hours.

  • The rice should still be moist; pressing it with your hands will cause it to stick. Transfer to a mixing bowl and grind to a semi-fine powder. It should not be as fine as store-bought flour, but rather slightly coarse.

  • Transfer this to a sieve and sieve it. Do not discard the coarse particles; instead, grind them again and sieve them. Now take the flour and mix in the sesame seeds and cardamom powder. Mix thoroughly, cover, and set aside.

  • Heat the jaggery syrup in a small saucepan. Continue to stir until the mixture is thick.

  • Continue to test the syrup by pouring it onto a plate with water. 

  • Add the flour and keep stirring without any lumps. Transfer the mixture to an airtight container and set aside for a day at room temperature.

  • Take a banana leaf or polythene sheet, grease it with a little oil or ghee, and flatten a ball with your fingers; it should be slightly thick.

  • In parallel, heat the oil in a kadai. Reduce the heat when you add the athirasam because it will cook quickly.

  • To drain excess oil, press it with a ladle and then drain it on tissue paper.

Now the crunchy, mushy adhirasam is ready to be served.

 About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO— the best edible oil manufacturers in Tamil Nadu—to make tasty dishes.

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