Me and Swapna came to know each other through food blogging. This acquaintance quickly turned into friendship which grew only stronger over time. I feel blessed to know such an wonderful person like Swapna with whom my bond expanded beyond the boundary of blogging.
As my dear friend hails from Chennai, her blog Swapna’s Kitchen is full of amazing traditional Tamil recipes. Also one will be surprised to find a bouquet of recipes consisting of sweets, baked goods, snacks and what not. I am bit indulged to know many nice non-veg dishes from her blog. Do check her blog which is a must visit.
Just a few days back I asked her to do a guest post for me. In return she shared with me the recipe of a traditional Tamilian sweet dish, Cheeni Adhirasam.
As I get to know from her ‘Adhirasam’ is a traditional deep fried sweet specially made during Diwali with rice flour and jaggery or sugar. Those who don’t like the taste of jaggery can try this authentic recipe with sugar. In that case one need to take care of the sugar consistency. If the sugar consistency turns hard then the adhirasams would also turn hard. Try to use ponni pacharisi (raw rice) for perfect adhirasams. Always fry the adhirasam in low flame, it does take time to get cooked.
Swapna’s guest post for my blog is one of my sweetest gifts for Diwali ever. Do try this sweet at home this Diwali and have a fun filled celebrations with your loved ones. Thank you so much Swapna and Happy Diwali to all my friends and fellow bloggers.
SOAKING TIME : 3 HOURS
DRYING TIME : 10 MINS
RESTING TIME : 2-3 DAYS
- 1 cup raw rice
- 3/4 cup sugar
- 1/4 tsp cardamom powder
- 2 tsp ghee
- Oil for deep frying
Soak the rice in water for 3 hours. Drain the water and let it dry for 10 mins.
Then grind it to fine powder when they are still wet.
Bring sugar and water to boil. When it starts to boil, reduce the flame to low and cook until a soft ball consistency is obtained.
Keep checking by dropping them in water.
Add cardamom powder and the ground rice flour. The dough would be little watery but gets tight during resting period.
Grease the bowl, add the dough and apply ghee over them so that they don’t get dried over the surface. Close it with a lid and let it rest for 2 days. The dough is all set to make adhirasam now.
Take a polythene sheet or banana leaf, grease them with ghee and place a small ball shaped dough and flatten it gently.
Deep fry in oil in low flame.
Squeeze the excess oil by pressing them between two ladles .Drain them using kitchen paper.
Delicious Adirasam is ready to serve now.