Ariselu/ Adhirasam /Athirasam is one of the traditional sweet in South India.This Traditional sweet we make for marriages and festivals like Diwali and Makara Sankranti. This is a recipe for crunchy on the outside and soft in the inside Adhiarsam ~ a pure Diwali delight.
Source :- MIL
Raw rice- 2 Cups
Jaggery- 1 Cup
Cardamom powder- 1/4 tsp
khus khus /Poppy seeds - 2 tsp
Sesame seeds -2 tsp
Water -1 cup
Oil for deep frying
Wash and Soak the rice in water overnight.. Drain the rice and spread it in a clean cloth in a shady area.It should not become fully dry but should still have some wetness in the rice.You can either grind this to fine powder using your mixie or give to mill to machine grind.
Roast the sesame seeds in a dry pan.
Cut the jaggery into small pieces or grate it.
Add 1 cup of water in a thick bottom pan and add the cut jaggery to it. Cook on medium flame and When the jaggery melts completely filter it in a strainer to get rid of the dirt.Then again cook till the pakam is ready. keep stirring the filtered jaggery in low heat. The consistency here is very very important.When it is thick, check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard. If you hit the ball on the vessel, it should produce a metallic sound. This is the right consistency and pakam is ready.
Immediately switch off the stove and add cardamom powder,roasted sesame seeds and khus khus /poppy seeds. Stir well and add the rice flour to it little by little . Mix well so that no lumps are formed and till you get a chapati dough like consistency.Cover and keep aside for few hours or over night.
Next day Divide into lemon size balls of the dough.
Heat oil in a pan . Place the balls in a plastic sheet and using little oil shape it to form small patties or round puris. Deep fry in hot oil on low heat until golden brown on both sides. Once done, remove from the oil, place between two ladles and press. (usually when frying Ariselu they absorbs oil so when you remove from the oil you have to press them and remove the extra oil).Remove the oil completely drain on a kitchen towel.If you are cooking alone, you can roll out one by one and cook. Else it might get burnt.
Spred them in a big plate(thali) to cool.After they become cool store them in a air tight container.
This delicious Adhirasam will last for more than one month if we make them in right way and store it properly.
Yummy and Delicious Adirasam is ready :)
1) The whole deep frying process should be done on low heat.
2) You can store the dough in the refrigerator for 3 months and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough.