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Preparation Time : 420
Cook Time : 15
Total Time : 435
Basmati Rice 1 cups
Jaggery 1 cups
Cashew nut 15 nos
Almond 10 nos
Prunes 6 nos
Elachi 5 nos
Oil for frying 1/2 litre
Soak basmati rice in water for two hours. Drain water and spread on kitchen towel.
Grind after it is slightly dried. Sieve twice to get fine rice flour.
Add two cup of rice flour in a dry bowl. Melt one cup of jaggery with little water in a wok.
When jaggery is completely dissolved, strain jaggery syrup to remove dirt.
Add clear jaggery syrup with elachi powder in the same wok.
Let it boil for few minutes. Check the consistency. Take a spoonful of thickened jaggery syrup and pour in a plate with water.
Thickened jaggery syrup should not mix with water. It has to be slightly rolling consistency.
Add jaggery syrup to the basmati flour. Mix well. The dough should be soft.
Apply oil on the dough and rest it for overnight or seven hours.
Chop cashew nut almond and prunes into bits. Keep it aside.
Spread oil on plastic sheet. Take a small ball of the dough and flatten it.
Add chopped dried fruits and nuts and cover it.
Roll into smooth ball carefully without any fruits or nuts coming out.
Flatten the ball as we do for athirasam.
Heat oil in a wok on a medium flame. Fry fruits and nuts stuffed athirasam in oil.
Gently flip and wait till it's golden brown. Transfer stuffed dried fruits and nuts athirasam on to tissue paper.
Yummy healthy dry fruit and Nut Athirasam is ready to consume.
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