Download Mobile App Now - Get 7% OFF

Karupatti Adhirasam

Karupatti Adhirasam
YIELDS1 Serving
Prep Time 24 hrs
Cook Time 30 mins
Total Time 24 hrs 30 mins
  • 1 cup Raw rice
  • ¾ cup Palm jaggery
  • ¼ cup Water
  • ½ teaspoon Cardamom powder
  • ¼ teaspoon Sukku powder
  • Oil for deep frying
  • 1 teaspoon Ghee
  • 1 tablespoon white sesame seeds
Process of making:
  1. Soak and drench rice in water for 3 hours.
  2. In the meantime, finely chop the palm jaggery and tuck it away.
  3. Drain the rice after 3 hours. Scatter the rice in cheesecloth and leave to dry for 15 minutes, no longer.
  4. After five to ten minutes, massage your palms together and the rice must adhere to your palms. The rice ought to be soggy but not watery, and so should your palms. There should be water in the rice, and not a fall on your hand after contacting it. There's no need to reveal the rice to the sun; merely fan clean it on the countertop.
  5. Now, in a tiny blender, slog the rice into granules. Slog the rice densely, not delicately.
  6. To remove the coarse rice grain, sifter the flour into a bowl with a colander. Push the rice to maintain the water content. If the rice is becoming too dry, the adhirasam will become hard.
  7. In a pan, merge the palm jaggery and water. Once the palm jaggery has just been fully melted, stress the palm jaggery syrup through a colander.
  8. Reinstate the jaggery syrup in the pan. Enable the syrup to arise to a boil over medium heat. Once the droplets seem to, drop a bit of the molasses to ensure consistency.
  9. Once the phase is complete, abolish the fire.
  10. Add cardamom powder, sukku powder, and white sesame seeds to handmade rice flour. Add the karupatti molasses now. Continue to mix till you have a bubbling batter that will firm up in the next day or two. Enable the dough to relax outside for the day to loosen.
  11. The dough might be rigid the next day, that's how it should be. Warm the oil in a frying pan. Put a small amount of adhirasam dough in a Ziploc bag. Spot another Ziploc bag over it and straighten it with a bowl. Flatten it slightly thicker so that the adhirasam never becomes crunchy. Put the adhirasam in the oil and cook them on low to moderate heat. Once an edge is completed, the adhirasam will plump up and come to the top; turn it and continue cooking till it is golden brown. 
  12. Remove from oil with a wooden spoon, then fold and discharge excess oil with that other ladle or spoon. Put it on a paper towel now. Repeat till the dough is taken. Whip it up! Refrigerate any remaining dough, and store adhirasam in a sealed jar.