Karupatti Adhirasam Recipe | Traditional Palm Jaggery Sweet Athirasam

 Karupatti Adhirasam is a delicious South Indian sweet made with rice flour and karupatti, also known as palm jaggery. This traditional Tamil recipe has a soft, chewy centre, a lightly crisp outer layer and a rich caramel-like flavour. Perfect for festivals, celebrations and special occasions, homemade Karupatti Adhirasam is a wholesome variation of the classic adhirasam recipe.

You may also like: 8 Halwa Recipes, Diwali Breakfast and lunch recipes, Krishna Jayanthi Recipes, Karthigai Deepam Recipes

                                               

     

Ingredients for making Diwali special Adirasam 

Raw rice- 1 kg
Palm Jaggery / karupatti - 3/4 kg
Cardamom powder- 1 tsp
khus khus- 3 tsp
Dry ginger(sukku)- 1/2 tsp powdered
Oil for deep frying

Method for making Diwali special AdirasamWash and soak the rice

1. Wash the raw rice thoroughly and soak it in water for about 2 hours.

2. Drain the water completely and spread the rice on a clean cotton cloth. Allow it to dry until the rice is slightly moist but no longer wet. Grind it into a fine flour using a mixer or flour mill. Sieve the flour to remove any coarse particles.

3. Add ¼ cup of water and the grated palm jaggery to a thick-bottomed pan. Heat until the jaggery melts completely. Strain the syrup to remove any impurities.

4. Check the syrup consistency. Return the strained syrup to the pan and cook over medium heat, stirring continuously. To test the consistency, drop a little syrup into a cup of water. It should not dissolve. You should be able to gather it and roll it into a soft ball between your fingers. This is the correct paagu padham.

5. Switch off the flame and add cardamom powder and dry ginger powder. Gradually add the rice flour and mix well to form a soft dough similar to chapati dough. Make sure there are no lumps. Allow the dough to rest for a few hours or overnight for softer adhirasam.

6. Heat oil in a deep pan. Take a small portion of the dough and roll it into a ball. Place it on a greased banana leaf or parchment sheet and flatten it gently into a small poori-like disc.

7. Carefully slide the flattened dough into the hot oil. Fry over medium heat until both sides turn golden brown. Avoid frying on very high heat, as the outside may brown quickly while the inside remains uncooked.

8. Take out the adhirasam and gently press it between two plates or with an adhirasam press to remove excess oil.

Your soft, delicious and traditional Karupatti Adhirasam is ready to serve.