update, how cooking recipe Athirasam Ariselu with 7 ingredients and 14 stages of easy cooking, which is very easy.
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Srivalli announced this month's Indian cooking challenge will be making Athirasm/Ariselu, I was However the athirasam that I made turned out to be really yummy and tasty.
Adhirasam/Ariselu is a Traditional South Indian sweet prepared on Diwali.
Good Afternoon every body, now you get present recipe Athirasam Ariselu with 7 ingredients and 14 steps. Next this is how to cook, please pay attention carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 7 ingredients and 14 stages of easy cooking Athirasam Ariselu.
Ingredients for Athirasam Ariselu
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Needed 3 cups : Raw rice(Maavu pacharisi) or sona Masoori rice.
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Needed 1 3/4 cups : Jaggery (paagu vellam).
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Prepare 1 tsp : cardamom powder.
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Prepare as needed : Oil for deep frying.
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Needed 1/2 cup : water.
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Prepare 3 tsp : Sesame seeds (optional).
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Needed 1 tbsp : Ghee.
First we will see how to prepare rice flour for athirasam. (I make it very clear that you cannot use ordinary store bought rice.
Adhirasam (Tamil: அதிரசம்) or Kajjaya in Kannada or Ariselu in Telugu or Anarsa in Marathi or arisa pitha in Odia is a type of Indian sweet from Tamil cuisine, Kannada cuisine, Telugu cuisine and Marathi cuisine and Odia cuisine. kajjaya recipe adhirasam recipe, ariselu recipe, athirasa recipe with step by step photo/video. traditional deep fried south indian sweet recipe with rice. when I make athirasam its soon hard and not good u request u to send a new recipe which is very soft and delicious pleaseee!!!!
Athirasam Recipe in Tamil/adhirasam seivathu eppadi/athirasam sweet recipe/Diwali sweet Hello viewers.
Ariselu is a famous Sankranthi recipe in South India especially in Telugu States.
If all ingredients Athirasam Ariselu it’s ready, We’re going into the cooking stage. Below is how to making with fast.
Step by Step Cooking Athirasam Ariselu
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Wash and Soak the rice for 3-5 hours. Drain the rice completely and spread it on a cotton towel for 30 mins..
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When you take a fistful of rice in your hands and close your palm and then put it back into the towel.You should feel little wetness, few rice sticks to your hand..
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The rice should still have moisture content in it,when you press it with your hands it will stick like this.Now transfer it to a mixer jar and grind it to a semi fine powder.It should not be very fine like store bought flour,it should be slightly coarse..
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Now transfer this to a siever then sieve it.Do not discard the coarse particles,grind it again and then sieve. Repeat the process until you finish the entire rice. Mix well and keep it covered using towel,and set aside..
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Now take jaggery syrup and water in a pan and heat it up.Keep stirring until it melts completely. Filter the jaggery syrup once to remove the dust particles..
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Add the jaggery syrup into the pan again,add cardamom powder and let it boil for few mins..
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Keep checking the syrup by pouring it on a plate containing water.1st the syrup will dissolve in water when poured.At one stage when add few drops of the syrup it will not get dissolved in water it will stand still like this.Now gather it with your hands, it will form a loose ball more like a jelly.This is soft ball consistency, it will easily slide from our hands,yes this is the right stage we are looking for.If you pass this stage, the ball will become hard and your athirasam will become hard.
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Immediately switch off(we are doing this to avoid the syrup from passing to next stage).1st time users can reserve 2 tbsp of jaggery syrup separately just to be on safe side not to get watery batter.Now add the flour,ghee and keep mixing..
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Mix it well without any lumps.It will be a little loose.I formed a ball but it went flat in few mins.Now transfer to a airtight container,apply some oil on top and set aside for a day in room temperature. Or you can prepare immediately also..
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Now take thick plastic cover or ziploc cover, grease it with little oil / ghee, keep a ball sized dough and flatten it with your fingers, it should be slightly thick.Heat oil(enough for the athirasams to immerse fully) in a kadai in parallel..
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You can see how thick it is in this pic.Oil should not be fuming hot,lower the flame when you drop the athirasam as it will get cooked quickly.Carefully drop one athirasam,it will first float on top..
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Then slowly it will puff up,carefully flip over and cook in low flame till reddish brown on both the sides. Don't cook it on high flame..
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Press it with a ladle to drain excess oil,Then drain in tissue paper. Repeat the process for remaining dough.Now the most tastiest and everyone's favorite hot,soft athirasam is ready.
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Tips : If your dough is too tight, you can add little warm water/milk to make it loose. If it is too loose, add 2 tbsp of remaining rice flour or wheat flour. Don't add store bought flour..
Adirasam (Ariselu in Telugu) is a deep fried Indian sweet made with rice flour and jaggery.
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In our Food Freaks cooking channel, how to make ariselu with Ghe.
Athirasam Recipe in Tamil/adhirasam seivathu eppadi/athirasam sweet recipe/Diwali sweet Recipes / Athirasam.
Known by various names,adhirasam, ariselu,kajjaya or.
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