Karupatti Adhirasam Recipe, How to make Athirasam with Palm Jaggery, Karupatti Sweets recipes
 
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Karupatti Adhirasam recipe, How to make Adhirasam with palm jaggery
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Recipe type: Dessert
Cuisine: Indian
Serves: 9 adhirasam
Ingredients
  • Raw rice 1 cup
  • Karupatti ¾ cup
  • ¼ cup water
  • 3 cardamom crushed
Instructions
  1. Wash and soak 1 cup of raw rice(maavu pachaarisi) for 2 hours. Drain the water completely. spread the rice on a clean cloth and let it dry. Should not dry it completely, when the rice is still damp transfer the rice in a mixer, grind it to a powder.
  2. Sieve to a powder, the texture should be like Fine Rava. In a thick bottomed vessel, add ¾ cup of jaggery to it, Mix well and let it dissolve completely.
  3. In 5 to 7 mins, the syrup will thicken, the color will darken and the bubbles will be incessant as it will boil.
  4. Simmer the flame completely. In 7 mins, the syrup starts to come to string consistency.
  5. Keep a small bowl of water and add a few drops of the syrup. If the drops settle in the water and you are able to gather the syrup with your fingertips, that is the correct consistency. The syrup should form a small softball. Switch off the stove.
  6. Add the jaggery syrup, with the rice flour little by a little while mixing it with a ladle. All the flour will be used up.
  7. The dough will be a bit loose but it will come to the correct consistency once the dough cools down.
  8. Rest the dough at room temperature in an airtight container for at least 24 hours. After 24 hours, Divide the dough into equal small lemon sized balls.
  9. Grease a plastic sheet or a plantain leaf with oil. Place a ball on the leaf and pat with your fingertips into a flat disc. It should neither be thick nor too thin.
  10. Heat oil in a Kadai. After it gets hot, take a pea-sized ball, gently press between your fingers and drop into the oil. If it rises slowly to the top, the temperature is correct. Now completely simmer the flame.
  11. Drop the adhirasam into the oil. Don’t disturb for a few seconds, it will sink initially and will then rise to the top.
  12. Flip it gently for the other side to cook. It will puff up a bit like a poori. Once it turns crispy Immediately, press the cooked adhirasam with the backside of the two flat ladles, to remove excess oil, and to flatten it.
  13. Now the Adhirasam is ready to serve.
  14. Once the adhirasam cools down completely, store in a container.
Recipe by Prema's Culinary at http://www.premascook.com/2020/11/karupatti-adhirasam-recipe.html