Tuesday 20 November 2012

SNC Challenge 2 (ADHIRASAM)

Hi Friends...
Back with another challenge of SNC event ......I love being the part of this group. Last month challenge was posted by me Bhelpuri Chaat and guess what we WON it, not only won it I got oodles of badges too .....WOW it feels great when everybody admire you work :-)
Have a glimpse of my badges :-)

                                                                Last but MOST IMPORTANT 
Back to the Event .......November month challenge was posted by my dear friend Pallavi Purani in her blog http://thoushaltcook.wordpress.com/2012/11/01/gulab-jamu/ for Southern Team.
For Northern Team, it was posted by Yashodha from Yashidha's Kitchen http://yashodhaskitchen.blogspot.in/2012/10/adirasam.html

As I am in Northern Team so I made Adhirasam, posted by Yashodha.
Frankly speaking I heard this recipe  for the first time. Thanks to Divya Pramil who started this event.
Please visit her blog if you too want to be a part of this event. 

From here I came to know about this recipe, which is normally made during the auspicious days.
This time I think I am the last to submit the recipe, because of Diwali and karwa chauth I was bit busy. 

  • 2 cups  rice (raw)
  • 1 cup jaggery  
  • A pinch of cardamom powder (elaichi powder)
  • 1/4 cup water 
  • 5-6 tsp milk 
  • 1-2 tsp of ghee 


  1. Soak rice for 1 or 2 hours. Drain it from water.
  2. Do not dry it completely, it should be moisture moderately. Grind them into powder and should be neither coarse nor fine.  
  3. Add jaggery and water in the heavy bottomed vessel. Allow them to boil. 
  4. Add cardamom powder and allow the syrup should be thicker which is in one string consistency.
  5. Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatti dough. (NOTE : Stir continuously while adding flour. Don’t add flour at a time.)
  6. While mixing rice flour add ghee.
  7. Heat oil for deep fry. Take an aluminium foil and apply oil on it.
  8. Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough into thick chapatti.
  9. Take the thick chapatti out from the foil and drop gently into the heated oil. Fry both the sides until it should be brown. 
  10. Remove adhirasam on an absorbent paper.
  11. Repeat the procedure till all the adhirasams are ready.
  12. Serve hot or cold.

Note: How to check syrup consistency?  Drop the syrup in the cold water, it should not dissolve in the water. It should sit down on the bottom of the vessel.

Sending this recipe to:
       My Diwali Basket                                             Sugar/Sweets



meenab said...

waah next month south challenge better be easy for us northerners

and i wud submit on 31st dec hmph
and on ur adirasam
wow u did it very very well

Shruti Dhingra Wahi said...

Thanks Meens Darling .......
For next month challenge, Fingers Crossed :-)

Unknown said...

well made shruti..

Priya Suresh said...

Omg, your adhirasams looks simply fabulous Shruti, beautifully done.

Unknown said...

Adhirasam looks superb. Perfectly done Shruti...

Divya A said...

Perfect Shruts!!! You wr scared but u made it very well, the texture has come out really good :) Good work and thanks for posting the awards!!
Vendakkai Sambar - My 6th guest post

Unknown said...

well done shruti :) adhirasam's looks yummmmilious :)

Shruti Dhingra Wahi said...

Thanks all for your lovely comments :-)

Unknown said...

Well done....looks so yum....

Asiya Omar said...

Congarts Shruti.Adhirasam looks yummy.

Friends Participate in Healthy Food for Healthy Kids - Wraps and Rolls.

Shruti Dhingra Wahi said...

Thanks Tamil and Asiya :-)

Sharanya palanisshami said...

perfectly made shruti

Yashodhas Kitchen said...

Wonderful adirasams DON :) Love it!!!