INSTANT ADHIRASAM | DIWALI SPECIAL | SWEETS

INSTANT ADHIRASAM

Adhirasam is a traditional Diwali sweet in Tamilnadu. This was prepared using Rice flour and jaggery syrup. The consistency of the mix should be correct to get the perfect texture & taste of Adhirasam.

Here, in this Instant Adhirasam, I used Wheat flour and Jaggery syrup and the process is simple compared to Traditional Adhirasam. Crunchier outside and soft inside.

INGREDIENTS:- (use the same cup for all measurements)
Wheat flour - 1 cup
Jaggery, grated - 1 & half cup
Table Salt - a pinch
Cardamom powder - 1/2 tsp (optional)
Fruit Salt - 1/2 tsp
Water - for making the jaggery syrup
Oil - for deep frying

JAGGERY SYRUP PREPARATION:-
Heat a pan, add jaggery to it. Add water to the level of the jaggery. Allow it to boil. The syrup should not be in watery consistency. The consistency should be neither too thick nor too thin. Add cardamom powder to it. Let it rest for a few minutes, so that, the residues will settle. 

METHOD:-

Sieve the wheat flour, table salt and set aside. Sieving helps in equal distribution of air circulation. Filter the jaggery syrup and add it to the wheat flour. Mix well, so that there should not be any lumps. Add fruit salt and mix well. Set aside for one hour.
Note:- If the batter is in pouring consistency, then Adhirasams will absorb more oil. 
If the batter is in thick consistency, then Adhirasams will not cook properly

Heat oil in a flat bottomed Kadai/pan. The oil should be hot enough, when u drop a batter into the oil, it should immediately rise up.

REDUCE the flame and using a soup spoon, pour the batter into the oil, slowly; so that the Adhirasam will be in round shape. ( Initially, I fried one Adhirasam. Later, I fried four Adhirasams at a time).

Keep the flame in MEDIUM. The Adhirasam will rise upwards; now flip the other side to fry. Flip it as and when required.

Now keep the flame in HIGH, flip it, till Adhirasams were fried in golden color.  Remove the Adhiram from the oil and transfer it to a strainer. (Here, Adhirasams will look like puffed)
Now, using a cup, hardly press the Adhirasam, so that it remains flat.

Delicious Instant Adhirasams were ready to serve.

See Also for ADHIRASAM 
                    WHEAT BURFI
                    SWEET SOMAS
                 

MILK KHOA IN 5 minutes

MILK KHOA

INGREDIENTS:-
Curdled Milk / திரிந்த பால் from 500 ml milk ( Fat content being  4.5% in milk)
Organic Sugar / Regular Jaggery - Powdered - 50 gms

METHOD:-
Filter the curdled milk and whey water separately and keep the curdled milk aside.
In a heavy bottomed tawa/ non-stick tawa, add the curdled milk and  powdered organic sugar/regular jaggery together and place it above the burner in medium flame; mix well continously.
In a matter of 5 minutes, both the ingredients binds together. Restore it in a bowl.
Milk Khoa is ready to serve....

See also for  Traditional Method of preparing Milk Khoa
                     Carrot Halwa
                     Kalakand/Milk Cake

MILK KHOA using Organic Sugar

Milk Khoa, otherwise called as Paal kova in Tamilnadu. In traditional milk kova recipe, regular sugar is used. But, I used Organic Sugar and followed the traditional method of preparing milk kova.

This is my all time favourite in my childhood days. My mother prepares this often, even though it is time-consuming in preparation.

MILK KOVA, using Organic Sugar

INGREDIENTS:-

Milk - 1000 ml
Organic Sugar - 100 gms
Ghee - 2 tsp (optional)
Elachi powder - 1/4 tsp

METHOD:-

Heat a thick bottomed kadai with Milk. I used Non-stick tawa to prepare. It will be easy to scrap the sides, if we use a non-stick kadai or tawa.

Stir continuously to avoid burnt at the bottom. Allow the milk to boil, then keep it in sim flame. The milk should reduce to half of the quantity and it thickens.

Stir the milk for every 10 minutes, scrape the sides and mix well.


It took me nearly 1 and a half an hour to prepare this recipe.
Once the milk starts to thickens, add the organic sugar to it and mix well.


Now keep it in high flame and stir continuously, till it doesn't stick to the sides of the kadai. Add ghee and elachi powder at this stage. 

Grease a bowl with ghee and transfer the contents. Delicious Traditional Milk Ka is ready to serve.