SAKKARAI ADHIRASAM

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Adhirasam is a traditional recipe of Tamil Nadu, which has a history of more than 1000 years. Adhirasam is a sweet made with either jaggery or sugar. Adhirasam made with jaggery is called as vella(jaggery) adhirasam whereas, the adhirasam made with sugar is called as sakkarai(sugar) adhirasam.

Sakkarai adhirasam is especially popular in and around the city of Chidambaram and Cuddalore (Tamil Nadu). It takes around 3 days to make. Rice flour is mixed with sugar syrup to form a dough, which is rested for 3 days, and then after 3 days it is fried in the oil. This sakkarai adhirasam can be stored at room temperature for more than a week.

ABOUT THE RECIPE:

This is a traditional recipe that we’ve been making in our family for generations. This recipe is made with rice flour, which has to be freshly prepared by soaking, drying and blending the rice. Store bought rice flour cannot be used for this recipe.

We usually make this recipe in bulk quantity. The recipe in this blog makes around 50 adhirasam. For a smaller batch, reduce the amount of ingredients to half or quarter depending on your requirement.

INGREDIENTS FOR SAKKARAI ADHIRASAM:

• RAW RICE – 2 CUPS
• SUGAR – 1.5 CUP
• WATER – 3/4 CUP
• CARDAMOM POWDER – 1/2 TSP

HOW TO MAKE SAKKARAI ADHIRASAM:

• Wash and soak 2 cups of raw rice in water for about 30 minutes.

• After 30 minutes, drain the water from the rice.

• Spread a clean cloth and add the rice to it. Spread it evenly for it to dry. Do not dry it completely.

• Once it dries upto 60% add it to a blender and blend it to a fine powder. Keep it aside.

• In a kadai, add 1.5 cups of sugar and 3/4 cups of water.

• Turn on the flame. The sugar has to melt and boil until it reaches 2 string consistency or hard ball consistency.

*Take a drop of the sugar syrup between thumb and forefinger. When you try to pull the fingers apart, it should form 2 strings of length around 1 cm. This is known as 2 string consistency. Or, add 2 to 3 drops of the sugar syrup to plate with water in it. It should be rolled into a ball. This is known as hard ball consistency.

• Once it reaches this consistency, turn off the flame.

• Add the rice flour and cardamom powder to it.

• Mix it well until it reaches to form a dough consistency. It is totally fine if it’s still liquid. It hardens in 3 days.

• Cover it with a lid, and let it rest at room temperature for 3 days. After 3 days, the dough would have hardened a little bit.

• Heat a kadai, and add around 500ml of oil to it.

• Meanwhile, take a small portion of the dough and roll it to form a ball.

• Apply a drop of oil and place the dough ball between the palm. Gently press it flat.

• Once the oil is heated, add the pressed dough to the oil.

• Let it cook for 30-40 seconds on one side and then turn it.

• Fry it on both sides, until it turns to golden brown in color.

• Meanwhile, keep the plates and the adhirasam press ready as shown in the image below.

*Adhirasam press can be replaced with any flat plate.

• Once the adhirasam turns golden brown in color, filter the oil and transfer it to the plate.

• Press it gently. The oil pours out and the adhirasam becomes flat and crispy.

• Then transfer the adhirasam to a plate with tissue paper. It helps to absorb the excess oil.

• Repeat the process with the remaining dough.

YUMMY AND DELICIOUS SAKKARAI ADHIRASAM IS READY.

PRO TIPS:

• The rice shouldn’t be too dry. It has to be dried only upto 60%.
• The sugar syrup has to be at 1 string consistency.
• Take a drop of the sugar syrup between thumb and any other finger. It should form a string, when you try to pull the fingers apart. This is known as 1 string consistency. Or, add a drop of the sugar syrup to plate with water in it. It can be into rolled into a ball. This is the perfect consistency.
• Rest the dough for at least 48 hours.