Sugar adhirasam, Sugar Ariselu recipe, Adhirasam with sugar

Sugar adhirasam/ Ariselu is a delicious fried indian sweet usually prepared during festivals like diwali. Adhirasam is often considered as complex sweet, as it gets little tricky while making ball consistency sugar syrup, and this plays key role in making this sweet. Sugar adhirasam ingredients and making is same as regular adhirasam replacing only one ingredient jaggery. I tried making adhirasam only twice when I was newly married, and this became a nightmare for me after I gave birth last year. Today keeping my little girl engaged on one side, somehow I managed get these right even this time after years. For the below recipe homemade flour works better than store brought, but mine came out perfect even with store bought ones as I couldn’t grind it because of my little diva and today was really cloudy day as well. I have added few notes below the making to make it easy for beginners. You can try making adhirasam with karupatti/ Palm jaggery too like this KARUPATTI ADHIRASAM. So let’s get to the making!

If you missed my other diwali posts for this year they are here:

You can check out my other murukuu recipes here:

Ingredients

Rice Flour – 1 cup
Sugar – 1 cup
Water – ½ cup
Cardamom powder – ¼ tsp
Ghee – 1 tbsp
Oil – for frying

How to make sugar adhirasam with step by step images

In a pan/ pot add sugar and water. Mix well and allow it to boil in medium flame until it reaches smooth ball consistency.(Smooth ball consistency is achieved after string consistency, which means when your add a drop of sugar syrup in water it should not dissolve and you should be able to make soft ball )
After the sugar syrup has been boiling for some time, take a cup with litte water add a drop of sugar syrup in the water, try making a ball with dropped sugar syrup, if you are able to form smooth ball then sugar syrup is ready.(You can see the sugar ball in my finger in the last pic)
Put off the flame add rice flour, cardamom powder and ghee. Keep mixing well without forming lumps. It would form dough with flowing consistency.
Now allow it to cool down and store it in a air tight container overnight.
Next day the dough would look fim/ little tight and that is how it is supposed to look. Knead it a little.
Heat oil in a frying pan. Now apply little ghee/oil on a ziploc cover, place a small portion of adhirasam dough on it. Now place another ziploc over it and press with any cap or bowl to flatten it. Do not flatten too thin as we want it to be little thick so that adhirasam does not become crispy. You can flatten it with your fingers too.
Now drop the adhirasam in oil and fry them in low to medium flame. When one side is done the adhirsam will puff up and come up, then you can flip it and fry till golden brown. (Fry adhirasam one by one or drop the next adhirasam only when the previous one has risen up).
When done remove from oil in a slotted spoon, then place another spoon or spatula on top of the adhirasam to flatten and to drain excess oil. Now place it on a paper towel. Repeat the process until you finish the whole dough.
Serve it!

Notes

If you want to use homemade flour, soak rice in water for 2 hours, then spread it on a cloth. When the rice is still wet grind it in blender and keep it aside.
Boil sugar syrup in medium flame and keep an eye on it so that you don’t miss the ball consistency. Ball consistency happens after string consistency, and when the sugar syrup is dropped in a cup of water it should not dissolve and you should be able to make soft ball out it.
Remember to mix the flour in sugar syrup without forming lumps.
Storing the dough overnight yields perfect tasty adhirasam.
Apply oil / ghee to your hands if you feel the dough is sticky.
You can shape the adhirasam with your fingers too, but using a cup or cap to press will yield perfect and neat shape.
Remember to fry adhirasam one by one and in low to medium flame only. If you add more adhirasam in frying pan chances are they will break.
Make sure to press it with another spoon to to flatten it and drain excess oil.