The ICC challenge of February was Athirasam/Athirasallu. In the first attempt (i.e. the first recipe), it turned out to be like kheer. I called my mom immediately after recovering from shock and surprise. Both my mom and dad gave a HUUUUUUUUUUUUGE lecture on how to make athirasam on the mobile. After that, I tried the recipe with achchu vellam/jaggery. This is what I got. Thanks Mom , Dad:)
Photo taken after 6:00 p.m. with flash
After deep frying, I pressed the athirasams to remove the excess oil and of course that's why they're kinda hollow.
I didn’t buy paku vellam/jaggery because I have to travel the long heck of a distance. So I tried this one with regular vellam/jaggery After I get the paku vellam/jaggery, I’ll mention the ratio.
For paku/syrup, it’s better to grate jaggery or powder them without lumps.
Add enough water to the jaggery.
The paku/syrup consistency should be 3 threads or take a drop and put it in water, you should be able to make a soft ball out of it.
Instead of adding cardamom powder separately to the jaggery syrup before adding rice flour, mix all the given powders and seeds in the flour and then add it to the syrup.
You should get a soft dough like that of chapathi.
While deep-frying in oil, if athirasam breaks into tit-bits, it means that you added the flour before the formation of the required consistency.
If athirasam gets hard, it means that the paku consistency got hardened.
Achchu Vellam/Jaggery (not aah choo! or achuchu):