Adhirasam ( Deep fry , Air fry recipe both included)

 Adhirasam is a classic, traditional South Indian sweet that is a staple during Diwali and special occasions. Made with just a few ingredients, the authentic Iyer/Tamil Brahmin style relies on the exact consistency of the jaggery syrup and a 1 to 2-day resting period for the dough.

Ingredients

• 1 cup Raw Rice (Maavu Pacharisi is best)

• ¾ cup Dark Jaggery (Paagu Vellam, crushed)

• ¼ cup Water (to melt the jaggery)

• ½ tsp Cardamom powder (Elaichi

• 1 tsp Ghee

• Oil (for deep frying)

Way to go:

1.Soak and dry the rice:  ( Leave a little moisture. Rice should not totally dry. It should have that wet feel to touch.)

Wash the raw rice thoroughly and soak it in water for exactly 2 hours. Drain the water completely and spread the rice on a clean cotton cloth for an hour around. Do not dry it completely—it should still feel slightly damp and stick to your hands when pressed.

2.Grind into semi-fine flour:

Transfer the damp rice to a mixer jar and grind it to a fine powder (its ok if it feels slightly coarse, like fine rava, not like store-bought fine flour). Sieve the flour to remove large grits. Grind the large pieces again. Mix the cardamom powder into the sieved flour. Keep the flour covered with a lid so it doesn't dry out.

3.Prepare the jaggery syrup:The most critical step.

Add the crushed jaggery and water ( be careful with water amount) to a pan. Heat until the jaggery completely dissolves, then strain it to remove impurities. Pour the strained syrup back into the pan and boil it over medium heat.

4.Check for 'Soft Ball' consistency (Uruttu Padham):

Keep a small plate of water nearby. As the syrup thickens, drop a little into the water. If it dissolves, it's not ready. When you drop a bit of syrup and it gathers together into a soft, jelly-like ball that you can roll with your fingers, immediately switch off the flame. If it becomes a hard ball, the Adhirasam will turn out rock hard.

5.Mix the dough:

Gradually add the prepared rice flour into the hot jaggery syrup while stirring continuously to prevent lumps. The mixture will look loose and gooey, but it will thicken as it rests. Stir in one to two spoons of ghee.

6.Ferment the dough:Requires 1 to 2 days.

Transfer the dough to an airtight container. Do not refrigerate. Let it rest at room temperature for at least 1 to 2 days. This resting period naturally ferments the dough, giving the Adhirasam its traditional deep flavor and soft texture.

7.Shape and fry:Keep the flame on medium-low.

After 1-2 days, knead the dough slightly. If it's too tight, still fry a sample. If it turned out too hard, you can add a two to three drops of warm milk or ghee to dough. Heat oil in a deep kadai on medium-low heat. Grease a banana leaf or a ziplock cover with a little oil. Take small lemon-sized balls of dough and flatten them gently with your fingers (not too thick, not too thin). Put a hole in the middle which will help it evenly fried

8.Drain the oil:

Drop the flattened dough into the hot oil. It will slowly puff up and rise to the top. Fry until both sides turn a rich, dark golden brown. Remove it with a slotted spoon and immediately press it between two flat ladles to squeeze out the excess oil. Let them cool completely before storing.

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Air fryer version:

Because jaggery burns and turns bitter very quickly under high heat, the secret is to use a lower temperature than you normally would for baking cookies.

Here are the parameters that works decent enough to relish the adhirasam:

• Temperature: 150°C (300°F)

• Time: 8 to 10 minutes. Check after every 4 mts. 

• Another option: (This results in a slightly crunchy adhirasam)

• Temperature: 150°C (300°F) for first 4 mts

• Increase temperature : 180°C for another 4 mts