Adhirasam/kajjaya/kajjekalu is one of my favorite dishes and is most tedious to make. I remember the day before Diwali where the rice is washed dried and taken to the mill and how my neighbors used to call my mom to take the paakam and get the dough ready. Since that is the most difficult part you need the right consistency of the jaggery syrup and the rice should have dried only to certain extent and should be milled at certain point etc etc.. My question is mainly to those residing outside India where these milling facilities are not available. Have you tried making adhirasams? If so how do you mill your rice flour? Is it using regular mixers? Any do's and don'ts to be followed while using mixers? Or is there any other options if I want to make adhirasams?
oh my i come across this thread hahahha i been thinking to make some instant one from couple of weeks but dont have rice flour at home on hand so still pending... if you have some rice flour and want to try instant one (if its first time trying) look in youtube and try out.. we made one time from scratch we got the taste but consistency didnt come good.. so need to keep working on it, when we did it we use the grinder we got from india preethi mixie.. and then strain it so should be fine.
Most of the instant ones use sugar. I lean more towards the jaggery based one. Let me search for the instant recipes that use jaggery
i am not a lover of sugar too, i use 99% jaggery i saw other day in the youtube using jaggery post a pic if you tried this over the weekend.
I am planning for Diwali weekend. I have tried twice previously. Both times using traditional methods. Made the rice flour using mixer. First time taste was good almost same as my mom’s taste but it became very hard after cooling down so had to microwave it to soften before eating. Second time rice flour wasn’t fine so the dough didn’t come out well. Will share the pic if I make it and it comes out well
The crux is pulverising the overnight soaked raw rice in a mixie after draining the soaked water totally from the rice. For this purpose, my mom used to transfer eight hour soaked raw rice into a clean dry cotton towel and hung it for an hour. The liqidous jaggery should be allowed to cool off naturally before mixing powdered rice by and by gently not hurried until it kneaded like atta. Then it is two persons work. One making mixed-dough ball & flattened to a disc of 3" dia over lean empty milk pouch and slid it into boiling edible oil in hot pan and another person to flip it in oil until it turns deep golden brown and so on so forth. Trust this feedback is enough mouth watering. Wish you happy making Adhirasam.
That’s one of my favourite as well. Never tried it though It’s been years since I’ve eaten those. We used to get it from neighbors during every Diwali!
ohh I thought adhirasam is same as ariselu (telugu). Recipe seems same, but it looks like garelu.Must be some minuuute difference in recipes
