This is official food marathon in the month of October and I have started taking baby steps. Baby steps because I take many trials before a sweet thing can actually make it’s place here in this small internet space. Some of the delicious stuff seem very easy to cook but surprisingly they are not. Like this Adhirasam !!! Going back and forth with the recipe, fine tuning it, being extra sensitive to each trick in a way to master the recipe, consulting all food intellectual persons for the input is how my days are passing most of this month. Let me call October <= You are crazy or you make me crazy.
It’s quite obvious for you to find me involved in Diwali preparations too early than usual. Practically speaking I have to start it early to make things easier for you. My home is having too many sweets and snacks way too early than Diwali which end up being cleared off before the actual festival. This is the truth of my food blogging life. 🙂
Lets head towards the theme of today’s post that is Adhirasam which is probably called as ‘Kajjaya’ in Kannada and it is deliciously delicious. You need to keep certain things in mind to master it.
- Jaggery syrup consistency : Sugar syrup should be of soft ball consistency where a drop of syrup keeps firm in water and can be rolled to a ball.
- Keep the rice and rice flour moist until you make dough. And this dough should be gooey and loose which will turn sticky after a day when you deep fry. If the dough gets too hard after resting, then add a teaspoon of milk to make it perfect. Just a way of troubleshooting.
This luscious sweet thing adhirasam is too yummy and real blessing of this festival.