How to Make It
- Wash rice and soak for 4-5 hours. Drain and spread over a cotton cloth (preferably white).
- Let the rice dry for about 15 minutes.
Note: Do not let the rice sit for too long; this will lead to the adhirasam becoming rubbery. There should be little moisture left.
- Grind the rice into 2 batches of flour in a mixer.
Note: The rice flour should not be too fine like the types found in stores.
- If it’s too coarse, sieve it. Keep the flour covered and pressed while sieving.
- Meanwhile, grind the jaggery into powder and heat while fully immersing in water.
- Remove impurities once the it has dissolved completely, by filtering it and heating the jaggery syrup again.
Note: The heat should be at a medium setting.
- Stir occasionally while boiling.
- Continue to check the consistency of the syrup by pouring in water.
- At the 1 st stage, the syrup will dissolve when you pour water into it.
- At the 2 nd stage, a fine thread will be laid in the boiling water, but will dissolve when you touch it.
- At the 3 rd stage, the syrup will become thicker as you pour water in and it won’t dissolve. You’ll be able to use your finger to gather it and form a loose ball (this is known as soft ball consistency). Turn off the heat at this stage.
- Pour in the rice flour gradually, and then add elachi powder, dry ginger powder, and sesame seeds to the flour.
- Use a spatula or ladle to keep mixing. It is possible you won’t need all of the sugar syrup. You should be careful after you’ve added about ¾ of it.
Note: The dough will likely be very loose and gooey. It will become absorbed after some hours and become stiff.
- Leave it overnight in an airtight container at room temperature.
Note: You can keep it like that for up to 3 days.
- Roll into balls of equal sizes (each one should be the size of a small lemon).
Note: When you roll, you can apply a little sesame oil because of the slightly sticky dough.
- Heat oil in a kadai until very hot and then lower the temperature.
- Use ghee to grease and flatten the dough in a Ziploc bag.
- Carefully drop the dough in oil then flip it and let cook as soon as it rises.
- Drain the oil when the color turns to a golden brown.
- Press it with a different ladle to remove the excess oil.
- Repeat this process for the remaining dough.
Inscriptions from the time of Krishnadevaraya have revealed that adhirasam was traditionally made from jaggery, rice flour, pepper and butter.