How to make Athirasam | Diwali Recipes
Raw Rice - 1 kg (pacharisi)
Jaggery - 3/4 kg
Cardamom -6 (remove the pods)
Oil for deep frying
First we will see how to prepare rice flour for athirasam. (I make it very clear that you cannot use ordinary store bought rice flour to prepare this)
Wash and soak raw rice for 2 hours.
After 2 hours, drain the water completely and spread it on a cloth or paper, so that it will absorb the excess water.
After 10 minutes, dry grind the rice nicely (not too fine and not too coarse-in between both) along with cardamom.(Alternatively you can add cardamom powder to the jaggery syrup also) Sieve it and keep it in a broad vessel. You cannot store this rice flour but have to use it immediately for making athirasams.
If you have a flour mill near your place, you can get it ground there for adhirasam, which is much easier.I got it ground in the flour mill.
Grate jaggery, add just enough water to soak the jaggery. Bring it to boil, switch off. Once the jaggery dissolves, filter it to remove any impurities.
Boil the jaggery water until you get a soft ball consistency also known as uruttu padham in tamil. Take a small cup of water, pour a tsp of jaggery syrup into it, if you are able to collect it and make a soft ball out of it, then it is the right consistency. Switch off the flame.This is the most important step in making adhirasams.
Immediately add needed hot jaggery syrup (little by little) to the rice flour and mix it well with a ladle as you see in picture below. Cover it with a lid and let it rest. After 4-5 hours, take it out and knead it well with your hands and keep it covered with a tight lid again. Let is rest for 1-2 days. (This dough can be kept for 2 days at room temperature.You do not have to refrigerate the dough).
Left it only for 1 day.
After 1 day
Take the dough out and knead again. Divide equally and make balls.
Meantime heat oil in a kadai, once the oil is heated, reduce the flame to medium.
Grease a banana leaf or a plastic cover with ghee and flatten the ball with your hands.You can grease your hands as well to make it easier.
Take the flattened dough in your hands from the leaf and gently slip it into the oil. Fry both sides till it turns nice brown color.(Keep the heat in medium as if the heat is high, it will turn brown immediately but will remain uncooked inside)
Remove from oil. Adhirsam has the tendency to absorb lot of oil. Press the adhirsam between two slotted ladles to remove excess oil. Then put it in a colander or on a paper towel to drain remaining excess oil.
Repeat the process for the rest of the dough. Hope I have made everything clear and easy for you.
How to make Mysore Pak for Diwali
You can use any cup for measurement for this recipe.
Bengal gram flour/kadalai mavu/ besan -1 cup
Sugar - 2 cups
Ghee - 1 3/4 - 2 cups
A tray greased with ghee
Sieve besan and dry roast it until slightly hot to touch. Spread it on a paper and let it cool.
Keep all the things ready including the greased tray.
Melt ghee and keep it over a bowl of water in low flame as the ghee should be hot while adding.(see picture)
In a pan/kadai take sugar, add just enough water to cover the sugar.Let the sugar dissolve.Then boil sugar syrup until it reaches the one string consistency stage.
What is one string consistency? - Take a little sugar syrup, cool it and stretch the syrup between the thumb and index finger, if it forms a thin string, it is the correct stage.
When the sugar syrup reaches one string consistency, add the besan little at a time stirring continuously. Keep the flame in medium.Once it thickens slightly, add ghee, a little at a time and stir continuously without stopping.
It will start bubbling and when the besan mixture starts to leave the sides of the pan, remove from flame and pour it into a greased tray or plate.
Allow it to cool. After it cools a little, cut into desired shapes. Then remove the pieces gently after it is cooled completely.
This mysore pak was very soft, tasty and melted in our mouth. How about preparing this easy mysore pak recipe for your near and dear ones this Diwali.
How to prepare Thenkuzhal Murukku | Diwali Snacks
Raw rice - 4 cups
Urad dal -1 cup (whole white ones and not the split variety)
Oil - 1/4 cup or Butter-50 grams
White sesame seeds or Cumin seeds -2 tsp
Asafoetida -1/2 tsp
Oil for deep frying murukkus
How to make murukku flour at home
Soak raw rice for 2 hours, wash it and dry it well in the sun or shade.
Fry Urad dal till you get a nice aroma or until slight golden brown.
Mix both, give it in the flour mill and grind it to a fine powder.
Sieve it twice and keep it ready.Now our murukku maavu/ flour is ready.
How to make murukku
Mix murukku flour, cumin seeds, asafoetida, salt (mix salt in a little water and add) in a bowl. Heat oil (1/4 cup) and add to it. Mix well.
Add hot water little by little and prepare a soft firm dough. Knead well. The dough should not be too hard nor too soft.
Make murukku with the murukku machine using the plate with 3 round holes.
Put a small portion of dough into the murukku maker and squeeze it out in a circular motion on a ladle or small plate.
Heat oil and gently slide the squeezed out murukku into the oil.(To check if the oil is hot, just drop a small piece of murukku dough into the oil, if it raises to the surface immediately, it is an indication that the oil is hot).
Turn the heat to medium and fry the murukkus both sides until golden brown. Remove it with a slotted ladle and drain on a paper towel (note - bubbling sound stops when the murukku is done- compare pic 3 and 4 above).
Repeat the process for the rest of the dough. After it cools, store it in an air tight container. It has a self life of 10-15 days.
Enjoy preparing this Thenkuzhal Murukku for this Diwali
How to make Gulab Jamun | Diwali Sweets
Khoya (sugarless) -1 cup
All purpose flour/maida - 1/3 cup
Cooking soda/soda bi carb - a generous pinch
Oil for deep frying
For the sugar syrup
Sugar - 1 1/2 cup
Water - 2 cups
Cardamom powder -1/4 tsp or 2-3 cardamoms crushed
Rose essence - 1/4 tsp
In a wide vessel, mix together water, sugar and cardamom powder. Dissovle the sugar over low heat. Once the sugar dissolves, turn the heat to medium and let it boil. When the syrup becomes slightly sticky, switch off the flame. Do not boil too much. When the sugar syrup cools a little, add rose essence and mix well.
The sugar syrup should be kept ready before frying the gulab jamuns.
Bring maida to room temperature and sieve it.
I used ready made store bought Khoya/khova. Bring the khoya to room temperature.I passed/rubbed the khoya through a sieve with big holes to make it soft. You can use the carrot grater also with big holes.I did this to make it easier for kneading. This step is not necessary, if you are using homemade khoya.
In a bowl mix together khoya, maida and cooking soda. Then add little water to make a soft pliable dough. Since the khoya itself has moisture, you do not need much water. You will need approximately 1 -1 1/2 tbsp of water. Let the dough sit for 5 minutes.
See the picture below, the dough is ready. You do not have to knead the dough as you do for chapati. The dough should be smooth, that's all. Now divide the dough into equal parts and make smooth balls without any cracks. While making balls ensure that you do not give much pressure.Keep the dough covered to prevent it from drying.
Now heat oil in a kadai, when the oil is hot, reduce the temperature to low and fry the gulab jamuns. Keep stirring it gently for even browning. When the heat is high, the gulab jamuns will turn brown immediately and the inside will remain uncooked.That is the reason for frying the gulab jamuns in very low flame.
First they will turn golden brown, then they will change to a shade next to golden brown- light brown color. At this stage, remove the gulab jamuns from the oil with a slotted ladle and drop it into the sugar syrup. The sugar syrup should be warm and not very hot or cold when you drop the gulab jamuns in it. So ensure that the sugar syrup is warm when dropping the gulab jamuns in it.
Let all the Gulab jamuns remain soaked in the sugar syrup for 2-3 hours. Serve warm or chilled.