Spread The Taste
30 pieces
Preparation Time: 40 minutes
Cooking Time: 40 minutes
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Preparation Method

  • Soak the rice for an hour.
  • Drain and spread over the muslin cloth to remove the excess water.
  • When it is slightly wet, pound it.
  • Take one cup (200 grams) of the rice flour and sieve through a big holed mesh and leave the grainy flour aside.
  • Sieve the remaining flour through a fine mesh and leave the grainy flour aside.
  • Heat a heavy bottomed vessel, add two teaspoons of water and powdered jaggery to make the syrup.
  • To check the consistency of the syrup, pour two drops of the syrup to a plate of water. If the syrup does not dissolve and quiet enough to make into a ball, then the syrup is ready.
  • Pour the syrup to the fine rice powder.
  • Add poppy seed,  cardamom powder and ghee. Mix well.
  • Make a small ball out of the rice flour and spread onto the greased banana leaf .
  • Pat it  until you get a thick, perfect round shape. Make five or six similar rounds.
  • Heat Idhayam Sesame Oil in a heavy bottomed pan. When the oil becomes hot, add the rounds one by one.
  • Take a ladle of the hot oil from the pan and pour over the athirasam.
  • When one side of the adhirasam is done, turn over and cook on the other side.
  • When it is fully cooked, press an adhirasam between two ladles to filter the excess oil and to make the adhirasam softer.
  • Make such athirasams with rest of the dough and press all the adhirasams one by one and serve.

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