Traditional Sweets and Easy to Make Sweets

Hi Sundari,

First call me Krishnaamma. ok? Yes this sweet is somewhat 'sticky' one. You will be able to cut it after keeping it in the Fridge only. To avoid the sticking, we are putting coconut powder. But the taste will be different and good. you can try it. It is easy to prepare. Here in Saudi all sweets are soft and some what sticky.

 

Hi Mals,

Neither they are silly questions nor you are disturbing me. It is my pleasure to give reply to you. Yes, Mals I am so happy that I can help somebody, by sitting in the house.Really every time I thank Malathy for this. Can you immagine? I am here in Saudi and you are in India. But you are asking I am answeing. Very thrilling.

I think you are so exited by seeing the sweet. Why dont you put a snap (if you can) in the net. So that after seeing your feed back and sweet's photo many beginners will start trying the dish.Think and do.

You can ask me thousand or million questions I will answer them. Yes.

Note: I could not open more smillies or even I cant be in IL for more than 5 min. :idontgetit:It is showing 'no page found' Only I am facing such problems or it is for all? Please can any body answer?mg: I mail one mail to Malathy also. Please do something ya.

 

Adirasam

Ingredients:

Raw Rice : 1/2kg
Jaggery : 1/4 kg
Oil : Required quantity
Cardamom


Method

Soak Raw Rice in water for 3 hours.

Dry partially. Should still be slightly wet.

Grind into fine powder using mixer-grinder.

Sieve it so that you get the fine powder alone.

The powder should be still slightly wet. Keep aside.

Take jaggery, pour just 1/2 - 3/4 cup water and boil to make "Paagu".

Before it comes to boil, filter it so that stones if any are disposed off.

Boil again after filtering. Stir frequently.

To test whether it has come to the right form, take a teaspoon of the boiling jaggery and pour it in a water cup.

If it forms a candy mass then the Paagu is ready. That is if you can form 'like a pearl' by your hand it is correct padam.

When the Paagu is ready, mix powdered Cardamom (ealakkai) to the jaggery gravy.

Remove from the fire. Put the rice flour in a big bowl.

Just take one big laddle of 'paagu' and pour it on the flour. Mix the flour.

Again take another laddle and pour it. Mix it.

Do like this till you get thick sweetened dough.

If you are having excess paagu dont mind. Let it be.

Keep the prepared dough for over night. Or you can keep it for 2 days also.

When you want to make Adirasam, take a ball of the sweetned dough.

Just make it like a disc and put that in oil.

Keep the oil in a normal heat.

Turn and allow it to cook.

Remove from the oil by squeezing it.

Your 'Adirasam' is ready to eat.


Note:You must cool the jaggery gravy(Paagu) well,before mixing it with the rice flour. Some people use sugar instead of Jaggery.

 

Hi lalliv,
Here I have given the 'adirasam' recipe. I think this will help you. Thanks for your feed back.
I think because of excess Jaggery your 'adirasam' dissipates. Try this and give me a feed back. But just try in small quantity. So that you will not waste the ingredients. ok? Which ever be the quantity, use like this. 1 rice flour means, 1/2 jaggery. okya?

All the best.

 

Hi Saraswathi,

Nice to see your mail. All the best ! Waiting for your feed back.:yes: