You don't get answers to all the questions that life poses! In fact many times, you just drift in and out and you think you know what you want to do and doing. Most times we are just ignorant, at least I am. It's been a while since I got into any serious thinking. Off late, I haven't had the time nor opportunity to even ponder on such philosophies of life. Once upon a time, when the lane was much greener, when life, though hectic and interesting, was moving on a much-relaxed pace.
Then yes, life had me indulging in deep thinking, pondering over prose or verse. At the strike of the muse, I either saw myself lapping on canvas or rambling on the text. But now, believe me, I neither get a chance to even glance at a pen or even take a paper!
Well, that's the joy of motherhood, I learnt! Now all I can think of, as a means to relax, is indulging in fancy cooking or something that my kids might like to eat. Now, who said that cooking is a core? Well, at least most times it's not the way I look at it. I find it therapeutic and healing. I can actually forget my impending project releases or the hoards of cupboards that need to be stacked up again or the other haraar things that might need to be addressed immediately! On one such occasion, I find myself in the company of such dishes, that I normally won't otherwise think of making.
Konda loves Athirasam, so thought this variation might also be liked. In fact, this turned out to be much easier than the other one. It was crunchy and stays crispy for about 3-4 days. Anyway knowing myself, these won't be allowed to stay for so long.
But before that, do take time to check the latest guest post on Bachelor's feast in Spice your Life!Ingredients Needed:
Maida - 1 cup
Rice flour - 1 cup
Besan - 1/2 cup
Cardamom a pinch
Grated coconut - 1/2 cup
Sesame seeds Both white and black - 1 tsp
Poppy seeds - 1/2 tsp
Jaggary - 1 & 1/2 cup
Oil for deep frying
Method to prepare:
As usual, cup measurement means, whichever cup you use, has to be used for all ingredients.
In a bowl, take all the flours and other ingredients except jaggery, white sesame seeds. Mix well and keep aside.
In a pan, melt jaggery and remove scum. Then again bring the jaggery syrup to boil and cook till you get a one thread consistency This can be checked by taking out a spoon and touching it between your index finger and thumb. When you move your finger, you will get a single thread. At that point, you can remove it from the fire.
Slowly mix this syrup into the flour. Knead to get a stiff dough. Take small balls and press on a greased plastic sheet. Pat a few white sesame seeds on both sides.
Meanwhile, heat a pan with Oil. It needs to be hot when you start cooking the Athirasam.
Gently slide each one into the hot oil. Simmer and cook on both sides. When it's cooked, using two slotted spatulas, press to drain excess oil.
Surprisingly, these didn't drink much oil. Allow to cool and store in airtight containers.