As a result, I thought I had better post a few more classic Diwali treats on this blog. I posted a few last year, and they were well received, so there will be a few more for your delight over the next week or so.
For the most part these will be sweet dishes, either candies and sweetmeats or desserts, the traditional 'treats' typically served during Diwali. And if you do not know about Diwali, the Festival of Lights, check out this page on Diwali Information and classic Diwali recipes.
Adirasam Sweet Recipe
Origin: India
Festival: Diwali
Serves 4-6
Ingredients:
200g (2 cups) raw rice
250g (1 1/2 cups) jaggery
1 tsp ground cardamom
1 tsp sukku powder (ground ginger)
oil for frying
Method:
Wash the rice thoroughly, then place in a large bowl of water and set aside to soak for 60 minutes.
After this time, drain the rice then spread out on a cotton tea towel and set aside to dry until the rice grains are no longer damp.
Turn into a coffee blender and grind to a fine powder. Scrape the jaggery then pound to a powder in a mortar. Turn the jaggery into a saucepan, add 1/2 tbsp water and bring to a boil, stirring constantly.
Take the melted jaggery off the heat and pass through a fine-meshed sieve to remove any dirt and large pieces. Pour into a clean pan and bring back to a boil, stirring constantly.
When the jaggery water has thickened take off the heat then stir in the rice flour and mix well to form a soft dough. Sprinkle over the cardamom powder and sukku powder and mix to combine thoroughly.
Cover and set aside to rest for between 4 and 6 hours.
After this time, heat oil in a deep fryer or deep pan to 180ºC. Apply a drop of oil to the palms of your hands. Take a small lime-sized ball of the dough and pat flat between your hands. Gently drop the flattened dough into the hot oil. Fry until nicely browned and cooked through. Remove with a spider or a large slotted spoon and press between two flat plates to remove any excess oil from it.
Prepare and fry the next adirasam.
Serve warm.
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