Karupatti adhirasam/ Palm jaggery adhirasam is a most popular and traditional South Indian deep fried sweet that is prepared with homemade rice flour and jaggery for festivals like Diwali and few other festivities. This Karupatti adhirasam sweet is very popular not just for its taste but also for its process and techniques as well. Yes the process involves soaking of rice, drying it and grind it to powder then making of jaggery syrup which is later mixed with rice flour and made to dough and given it rest time of 2 to 3 days and finally shaped and deep fried, voila adhirasam/ ariselu is ready to relish. Don’t judge it yet, might sound long but actually is easy to make. Though it is a time consuming process with little extra wait time I am sure there is not a single non lover of this sweet.
Traditionally adhirasam is prepared with homemade rice flour and jaggery but to make it more healthy I have made this sweet with palm jaggery / karupatti as mentioned in the title. Many people argue / have confusion whether karupatti/ palm jaggery can be used/ replaced in all the dishes where jaggery is used? For all those friends my answer is BIG YES!! Till date I have made many recipes with palm jagger/ karupatti (of course have posted only less😜 ) and obtaining string consistency is very easy compared to jaggery. Also people who like mild sweetness will definitely like sweets made with karupatti/ palm jaggery and achieving perfect results with karupatti is very easy for beginners.
Other recipes using karupatti/ plam jaggery:
So let me tell you about my new found love Karupatti and why am I posting sweets using this palm jaggery for all the festivals because KARUPATTI/ PALM JAGGERY”, which is world’s best and finest natural sweetener used in South India. Palm jaggery/ panam karupatti is rich in iron, Vitamin B, calcium, aids in easy digestion and is a great source of energy as well.
This palm jaggery is much healthier than sugar or other sweetener in the markets and we need to be really cautious in buying the unadulterated one. So in this recipe I have used “NATURAL MILLS” brand karupatti and it was purely bliss to have tasted an unadulterated version of the palm jaggery. People living in USA can get hold of this brand in Indian stores and so far the best one.
Back to the recipe, adhirasam as expressed by many is a TDS recipe , if you do not read the recipe well/ note down the key points. Many don’t get this right at first try but its okay, if you are a beginner make sure to try adhirasam with ½ cup rice, so if you make mistake it won’t be that hard to throw the dough/ try to retain the original consistency. I got this karupatti adhirasam right in the first try and guess what was so happy to share with my mom who never fails to appreciate my success anytime and never forgets to correct my mistakes too. I have tried to explain every possible technique along with directions to help the beginners hope it helps. Enjoy making and feeding you family and loved ones with these karupattui adhirasam with palm jaggery and let me know how it tasted. So let’s get to the making of Karupatti adhirasam with palm jaggery!
You can out diwali recipes here:
- 1. Raw rice / Pacha arisi – 1 cup
- 2. Karupatti/ Palm jaggery – ¾ cup
- 3. Water – ¼ cup
- 4. Cardamom powder – ½ tsp
- 5. Sukku powder – ¼ tsp
- 6. Oil – for deep frying
- 7. Ghee -1 tsp
- 8. White sesame seeds - 1 tbsp (optional)
- * 1 cup = 235 ml
- Wash and soak rice in water for 3 hours.
- Meanwhile grate/ break the karupatti/ palm jaggery and keep it aside. My karupatti looked like crystals so dint grate it.
- After 3 hours drain the water from the rice. Now in a muslin cloth spread the rice and allow it to dry for just 10 to 15 minutes not longer because we want the rice to damp. So how do you find this?
- After 10 to 15 minutes touch the rice with your palms and the rice should stick to your palm. The rice should be damp/ wet but not your hands. There should be water in the rice but not a drop of water should be seen your hand after you touch the rice. No need to put the rice under sun, just fan dry will be good/ or even in the kitchen countertop is fine.
- Now in a small blender/ mixie add the rice and grind it into powder. Grind the rice light corse, not fine, stage before fine.
- Now sieve the flour to a bowl using siever to get rid of corse rice grain. Now press the rice so that the moisture content is retained. We need to be really quick after this step as timing is important. If the rice becomes dry making adirasam becomes tough.
- Now add karupatti/ palm jaggery and water in a pan. When the palm jaggery is completely melted using a strainer filter the palm jaggery syrup.
- Now add the jaggery syrup back in the pan. Allow the syrup to boil in medium flame. When the bubbles start forming try taking a drop of the syrup to check the consistency. We need 1 string consistency for the adhirasam as seen in the image. 1 string consistency reached in 2 to 3 minutes
- When the stage is reached put off the flame.
- Now to homemade rice flour add cardamom powder, sukku powder and white sesame seeds. Now to this add the karupatti syrup. Keep mixing well and you will find a flowing consistency batter which will thicken in a day or 2. Let the dough rest outside for a day and this rest time helps the adhirasam to be soft.
- Next day the dough would look a tight and that is how it is supposed to look. Heat oil in a frying pan. Now take a small portion of adhirasam dough and place it in ziploc cover. Now place another ziploc over it and press with any cap or bowl to flatten it. Do not flatten too thin as want it to be little thick so that adhirasam does not become crispy. 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. 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! The leftover dough can be refrigerated and adhirasam can be stored in air tight container.
- Make sure to soak rice for 3 hours only. If you want to use store bough rice flour dry roast the flour for a minute then use it for making adhiarasam.
- Dry the rice for 10 to 12 minutes only and make sure the rice is still damp. Timing might be more or less depending on where you live and the climate.
- Grind the rice light corse, not fine, stage before fine.
- Do not add all the syrup at a time, instead add it to the flour gradually so you don’t loose the consistency. Give the dough rest time of a day or 2 to get soft adhirasam. You can keep the dough outside in room temperature.
- If the batter is watery after 2 days also try adding extra flour and cook the mixture for a minute and it should work.
- If the dough is dry/ hard try adding little milk and the batter will get soft.
- make sure the oil is hot enough for frying and cook the adhirasam in low to medium flame.
How to make Karupatti adhirasam with step by step images
- Wash and soak raw rice/ pacha arisi in water for 3 hours. (Adhirasam comes out well when made with raw rice, do not try with any other rice variety) Meanwhile grate/ break the karupatti/ palm jaggery and keep it aside. My karupatti looked like crystals so dint grate it.
- After 3 hours drain the water from the rice. Now in a muslin cloth spread the rice and allow it to dry for just 10 to 15 minutes not longer because we want the rice to damp. So how do you find this? After 10 to 15 minutes touch the rice with your palms and the rice should stick to your palm. The rice should be damp/ wet but not your hands. There should be water in the rice but not a drop of water should be seen your hand after you touch the rice. No need to put the rice under sun, just fan dry will be good/ or even in the kitchen countertop is fine. Now in a small blender/ mixie add the rice and grind it into powder. Grind the rice light corse, not fine, stage before fine.
- Now transfer the flour to a seiver and seive it to a bowl to get rid of grains of rice. Now press the rice flour so that the moisture content is retained. We need to be really quick after this step as timing is important. If the rice becomes dry making adhirasam becomes tough.
- Now add karupatti/ palm jaggery and water in a pan. When the palm jaggery is completely melted using a strainer filter the palm jaggery syrup.
- Now add the jaggery syrup back in the pan. Allow the syrup to boil in medium flame. When the bubbles start forming try taking a drop of syrup to check the consistency as shown in the collage. We need 1 string consistency for the adhirasam as seen in the image. 1 string consistency reached in 2 to 3 minutes. When the stage is reached put off the flame.
- Now to homemade rice flour add cardamom powder, sukku powder and white sesame seeds (optional). Now to this add the karupatti syrup. Keep mixing well and you will find a flowing consistency batter which will thicken in a day or 2 outside/ in room temperature. Apply a tsp of ghee on the dough so that it does not dry. Let the dough rest outside for a day and this rest time helps the adhirasam to be soft. If you try making it the same day adhirasam will be hard. This time the dough will be sticky after the rest time it will not sticky.
- Next day the dough would look tight and that is how it is supposed to look. When you pinch/ take portion of dough it should not stick to your hands, which means the consistency is correct.
- Heat oil in a frying pan. Now take a small portion of adhirasam dough and place it in ziploc cover. 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.
- Now slide 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. Look at that puff which means the adhirasam came right. 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!
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