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
- Soak rice for 1 or 2 hours. Drain it from water.
- Do not dry it completely, it should be moisture moderately. Grind them into powder and should be neither coarse nor fine.
- Add jaggery and water in the heavy bottomed vessel. Allow them to boil.
- Add cardamom powder and allow the syrup should be thicker which is in one string consistency.
- 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.)
- While mixing rice flour add ghee.
- Heat oil for deep fry. Take an aluminium foil and apply oil on it.
- 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.
- Take the thick chapatti out from the foil and drop gently into the heated oil. Fry both the sides until it should be brown.
- Remove adhirasam on an absorbent paper.
- Repeat the procedure till all the adhirasams are ready.
- 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.
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