A traditional and iconic sweet of Tamilnadu that tastes extraordinarily delicious with crispy outer layer and soft and spongy inner stuff. This is one of the mandatory sweet made during any festive occasion. If you follow the simple steps and tips carefully and make this no doubt that you will get a perfect and mouth watering Athirasams in Golden Brown colour.
- Pre time: 30 mins
- Cooking time: 30 mins
- Yields: 25 to 30
Ingredients for making Athirasam:
- Raw rice 1 cup
- Jagerry powdered 3/4
- Cardamom powder 1/2 tea spoon
- Oil for deep frying
- Ghee 3 tb spoons
How to make Athirasams?
- Wash the rice twice or thirce and soak in water for at least 4 hours.
- Take the water out and pass the rice through a colander to drain water.
- Spread the rice on a clean dry cloth or kitchen towel and allow it to dry for three hours.
- Then powder the wet rice in a mixie to fine powder.
- After powdering again sieve it to get fine stuff.
- Spread the powder in a plate or broad vessel and keep aside.
- Now take the powdered jagerry in a pan and add a cup of water to it. Allow it to boil till the syrup gives nice bubbles and foam.
- Take half teaspoon of syrup and drop it into a cup with water. The syrup should not run, it should stay back firmly in water without dissolving.
- Add cardamom powder to the syrup.
- This is the right stage.
- Now switch off the stove.
- Pour the syrup on the rice flour little by little with a ladle and keep stirring the dough.
- The consistency should be watery than the roti dough.
- At this stage stop pouring the syrup on the powder.
- Mix the rice powder with the syrup well and knead to a dough.
- Pour 2 tea spoons of ghee on it and close it and keep aside for a day.
- On the day of making Athirasam you can see dough slightly tightened and will be in the roti dough consistency.
- Mix ghee with oil in a pan for frying and heat it.
- Take small lemon size balls from the dough.
- Grease your fingers and a plastic sheet.
- Place the ball on the sheet and make small circles with your fingers.
- Once the oil is heated keep the flame to medium and drop the Athirasam circle into the oil.
- You can see it coming up to the surface and fluffy.
- Have two ladles and place the fried athirasam inbetween the two laddles and press gently to squeeze the extra oil out.
- The crispy, yummy sweet is ready now.
If the dough is too watery before making the athirasams you can adjust the consistency by adding some whole wheat or maida flour.If the dough is too hard, add some warm water and loosen the dough.Traditionally Athirasams are fried in pure ghee. Nowadays we mix some ghee with oil and fry.