HOW TO PREPARE ATHIRASAM IN TAMILNADU STYLE

 
 HOW TO PREPARE ATHIRASAM IN TAMILNADU STYLE

        Hi Friends, Today's recipe is our traditional Athirasam recipe which is prepared especially on Diwali Festival.  It is prepared using rice flour and jaggery.  Ingredients can be less but here the important thing is consistency.  If the consistency is not good the recipe won't come properly.  But "Here I Will Guide You Easily" So there is no need to worry.  Another good thing about this sweet is you can store this in Air-Tight Container for 15 days.  The perfect sweet for evening snacks time.  Do try this recipe and share your experience about this recipe with me.  Have a great day guys!! 

                                     



INGREDIENTS:

  • Raw rice : 1kg
  • Jaggery : 1/2kg
  • Cardamom powder : 1/4tsp                                          
  • Water : 1 cup







 PRE - PREPARATION:

  • Wash the rice and soak it in water for 3 hours.  Then filter the water and spread the rice in cotton cloth and let it dry for 10 minutes.
  • In a mixie jar add rice and grind them to a fine powder and transfer it to a bowl.
  • Heat a pan and add 1cup of water and 1/2kg jaggery bring them to boil.  Continuing to do so until the jaggery melts completly.
  • strain the jaggery water to remove dirt and sand.  Again boil the jaggery.
  • After 5 to 10 minutes it come to one string consistency.  To check the consistency add a drop of jaggery in the plate filled with water.  If it is not dissolved then it is a perfect consistency (stone consistency).
  • When you allow the syrup more than the stone consistency, then athirasam will become hard.
  • If the syrup is taken before the stone consistency, then the athirasam will break while frying you should be very careful at this stage.  Then turn off the stove.
  • Now pour the jaggery to the Rice Powder and mix it well along with cardamom powder.  Uniformly mix the dough without any lumps.
  • Add jaggery syrup and knead them to a soft dough ( Like a chappathi dough).
  • Now Athirasam mixture is ready.
  • Cover the dough for over night.

PREPARATION:

The next day knead the athirasam dough. If you feel it is too sticky you can add little rice flour, or If the dough is too dry you add llittle amount of jaggery syrup and knead it well.

Heat a pan add 1/2 liter of oil after boiling the oil.

Make a small ball of the athirasam mixture and place it in a oil applied butter sheet or paper.

Knead the dough in a flat surface take a small ball  in round shape its size should be medium. (Not thin and so much thick)

Mean while heat the pan with oil for deep frying.

Gently add the athirasam dough and fry until turns golden brown.

To remove the excess oil.  Press athirasam using the two karandi

Then  Transfter to a plate.

Ane Ready To Eat.



STEP BY STEP IMAGES FOR EASY TO COOK

First wash the rice and soak in water for 3 hours. Then filter the water and spread the rice over the cloth and allow to dry for about 10 minutes.  After that grind them to fine powder.






Next Sieve the rice powder




Secondly Heat the pan with water and add powder jaggery, boil it until dissolve.  Then filter the jaggery water to remove dust.  Then continue to boil until it comes to one string consistency.

                                         



      


To check the consistency pour one drop of jaggery water in to the plate filled with water.  If is is not dissolved then it is a correct consistency. If not continue to boil few more minutes.



When the consistency is reached turn off the flame and carefully add the jaggery to rice flour, Cardamom powder and mix uniformly without andy lumps.  Close the lid and let it rest for overnight.





                                     
                                          






Next day once again knead the dough and take small portion of the dough and make it to round flat shape by tapping with fingers over the butter paper.










Meanwhile heat the pan with oil and gently add the prepared dough to the oil and deep fry until it turns golden brown.  

        


















To remove excess oil press the athirasam with two karandi (spoons)








Then transfer to the plate and it is ready to eat.


















 















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