adhirasam recipe by yogambal sundar
Ingredients: Semolina (Roasted) – 1 cup Water – 4 Cups Sugar (White/Brown) – 1 1/2 Cups Saffron or Food Colour (Optional) – A pinch Ghee – 3/4 Cup Cashew and Raisins – As required Cardamom Powder – 1/4 teaspoon Methodology: Add 1 tablespoon ghee in a pan and roast the cashew and raisins in it for 2 minutes. Transfer it to another container, and in the same pan roast the sooji (Semolina) even if it’s already roasted, on the same pan for a few minutes till you see a mild colour change. Transfer the roasted sooji to another plate, and in the same pan again add 4 cups of water. Once the water boils, bring down the flame to a simmer and add the roasted sooji to it. Keep stirring while slowly adding the sooji to avoid lumps. Increase the flame once all the sooji has absorbed the water and then add the 1 1/2 cups of sugar to it while stirring. Note that the sooji and sugar mixture solidifies pretty quickly. Once the mixture has become a bit more solid, add the saffron or colouring, and mix well. Add the rest of the ghee to it to give it a non-sticky and smooth finish. This entire process takes anywhere from 7-10 minutes. Once you get a good non-sticky consistency, add the roasted cashews and raisins, and a 1/4 teaspoon cardamom powder and mix it for a few minutes. Serve it hot and enjoy.
