How to make adhirasam sweet /Diwali special
my grandma (maternal mother) use to make this adhirasam sweet in an authentic way.she used to wrap the vessel with adhirasam in mallu thuni and hang it for even 10 days before frying it.In those days they grind it manually and its taste was incomparable.Am making adhirasam sweet recipe after one year or so, but it turned out very well .My adhirasam sweet recipe is crunchy outside and soft inside.For best results rest the dough for two or three days before frying it.
This is a Diwali special sweet that no body can resist when they start eating.It can be kept outside at room temperature ,no need to keep in fridge if you are using within one week. Here I have kept the dough outside, at room temperature for more than three days and fried it on the fourth day and it tasted out of this world.Now let see how to make adhirasam sweet. Don’t hesitate to make this adhirasam sweet when it turns out good you will never regret.