Adirasam is also known as Kajjaya (Kannada), Ariselu (Telugu), Anarsa (Marathi), Sirsa (Chattisgarh) & Arisa pitha (Odia). Adirasam is a crispy outside, soft inside sweet made by frying a mixture of rice flour and jaggery or sugar dough.
Adirasam is one of the nostalgic sweets of all, primarily due to its rarity. Usual made during Diwali, it is one of the toughest sweets to make as it needs the perfection and long process from the start to end. Frying probably being the easiest part.
At grounded, we make this ready-to-cook dough for Deepawali (pre-order only).
Adirasam / Kajjaya
How to make Adirasam / Kajjaya in few mins
Yield: 20 Adirasams
Equipment
- Pair of Scissors
- palm size – Plantain leaf or Milk packet cover
- Mixing Bowl
Materials
- 1 Pack Grounded Adirasam Mix Check our products
- 500 ml Cooking oil For deep frying
- 1 Tea spoon Milk or Ghee For kneeding
- Can add little Ghee to enhance the flavor optional
Instructions
- Knead the dough with Milk or Ghee to soften it.
- Ensure the oil is not over hot, which will burn the outside and remain uncooked inside.
- Drop the flattened dough carefully in the oil.
- Once it rises up, immediately flip it and cook.
- Once it turns golden brown, drain from oil.
- You must use another ladle and press it to squeeze out the excess oil, as it may retain some oil in it.
- Repeat the process for the rest of the dough.
Video
Notes
- If refrigerated, keep the dough outside for at least 8 hrs or overnight at room temperature. Do not take our from the fridge and make immediately. Bring to room temperature.
- Cook in low flame to make sure it gets cooked evenly and also make sure not to overcook. It makes the Adhirsam harder.
- If the dough is very thick, add a few drops of milk and knead to soften.
- Flip immediately once it rises up after you add the dough in oil.
- In case, the Adhirsam is chewy or hard, steam it for 3 minutes in an idli plate/ steamer. It becomes soft. Just for troubleshooting
