Learn how to make traditional South Indian sweet – Athirasam recipe with step by step pictures. Deepavali special Ariselu – tried and tested family recipe with important tips.
First soak 1 cup Raw Rice in enough water for just about an hour.
Drain off the excess water and dry the rice on a towel for just 20 mins.
When you touch or hold the rice with your hand, it should drop effortlessly but should have a little moisture.
Remove the rice into a blender and grind in regular intervals (pulses) to make a coarse powder – it should neither be fine nor grainy. No need to sieve. Keep it covered.
In a pan add ¾ cup grated jaggery and ½ cup water.
Heat on medium flame until the jaggery is dissolved.
Now strain the jaggery syrup to remove any impurities.
Add the strained syrup back to the pan and continue heating on low flame. Keep a bowl of water ready to test the consistency.
In about 3-4 mins, the jaggery syrup will begin to boil and thicken.
When you test it by dropping a few drops into the water, it dissolves immediately.
In the next 3-4 mins, the syrup thickens and the bubbles keep getting smaller.
When you test it in water, it should come together without melting and when you try to roll it between you fingers, it should form a loose ball. If it crosses this stage, you will get the dough texture right.
Remove from heat immediately and add ¼ teaspoon cardamom powder & ¼ teaspoon dried ginger powder. Mix well.
Now add the prepared rice flour.
Mix it with a wooden spoon until the rice flour and the syrup are mix well. It will slowly come together.
The dough will be loose and will not hold shape. Keep it covered and rest it for a day (or atleast a night).
Next day, the dough should tighten up and come together. Heat oil on low flame for deep frying.
Make lemon sized balls from the dough. Grease your palms/fingers with oil as needed.
On a greased banana leaf/plastic cover (oil/milk covers work the best), pat it each ball of dough into a small circle of 3mm thickness. It should neither be too thin nor thick.
As the oil gets hot, gently remove the prepared adhirasam and drop it carefully into the oil. Don’t disturb it.
Slowly in a few secs, it will raise up and begin to puff.
As the bottom turns golden brown, gently flip it to the other side. Cook until both sides are deep brown in color.
Remove from oil and to drain the excess oil and to retain the shape, press it with a smaller spoon as shown below. Place on a kitchen tissue. Repeat this with rest of the dough.
Once at room temperature, store in airtight container for upto 20days.
Notes
Athirasam/Ariselu might seem crispy right out of the oil but will get softer in a day.
The texture, color and taste highly depend on the rice & jaggery quality.