Aadi Perukku Kapparisi Recipe | Aadi 18 Kapparisi – Aadi Special

Aadi Perukku is commonly known as the Aadi monsoon festival and is celebrated on the 18th day of the Tamil month of Adi. The festival pays tribute to water’s life-sustaining properties.

Kapparisi is a traditional sweet specially prepared on Aadi 18, which is the 18th day of Tamil month. This kapparisi is made of raw rice, jaggery, black sesame seeds, and roasted gram as the main ingredients. This sweet is offered as Prashad to God.

I made this Prashad on Aadi perukku(Yesterday). As I had no time to post the recipe yesterday, sharing it today. Preparation of jaggery syrup is very important. It should be 4th string consistency, which means we should be able to make a hard ball out of the syrup. If we prepare this kapparisi in this method, it won’t get spoiled easily. It stays for a very long time. Now let us see how to prepare this recipe.

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Aadi Perukku Kapparisi Recipe | Aadi 18 Kapparisi - Aadi Special

Print Recipe

Delicious Aadi Perukku Kapparisi.

• CourseDessert
• CuisineSouth Indian

Servings	Prep Time
2 cups	15 min(excluding soaking time)

Cook Time

20 mins

Servings Prep Time 2 cups 15 min(excluding soaking time)

Cook Time 20 mins

Aadi Perukku Kapparisi Recipe | Aadi 18 Kapparisi - Aadi Special Print Recipe Delicious Aadi Perukku Kapparisi. CourseDessert CuisineSouth Indian Servings Prep Time 2 cups 15 min(excluding soaking time) Cook Time 20 mins Servings Prep Time 2 cups 15 min(excluding soaking time) Cook Time 20 mins

Ingredients

• 1 cup Raw Rice/Pacharisi
• 1 cup Palm Jaggery/Karupatti
• 1/2 cup Coconut bits
• 1 tbsp Black Sesame Seeds
• 1 tbsp Roasted gram/Pottukadalai
• 1/2 tsp Cardamom/Elaichi Powder
• 1 tsp Ghee
• 1/2 cup Water

Servings: cups

Instructions

1. Soak rice for 15 mins. Wash it thoroughly and drain it completely and keep it in a strainer for another 15 mins.
2. Spread the drained rice on a clean cotton cloth and keep it in the shade for 30 mins. Dry it completely, and transfer it to a plate.
3. Heat a pan, and add sesame seeds. Roast it until sesame seeds splutter. Transfer it to a plate and set it aside.
4. Add ghee to the pan, and roast the coconut bits until it turns golden brown. Along with this, add roasted gram and roast for a min. Once done, transfer this to a plate and set it aside.
5. In another pan, add jaggery and half a cup of water and boil till the jaggery melts. (Filter jaggery water for any impurities. I have used organic jaggery. It had no impurities). Now again boil the jaggery until it reaches the ball consistency.
6. If you add a drop of jaggery syrup in water, you should be able to make a role out of it, as shown. It should not dissolve in water.
7. Add roasted sesame seeds, coconut bits, roasted gram, rice, and cardamom powder, and mix all thoroughly until all combine well.
8. Transfer it to a plate and let it cool completely. Once it cools, we can crumble it easily. Kapparisi is ready.

Recipe Notes

• Dry the soaked rice entirely before using it in the recipe.
• Use a good quality jaggery to make the syrup (in Tamil, we call it paagu vellum). Here I have used organic Palm jaggery.
• Make sure the jaggery syrup reaches the proper consistency.
• You can even add a pinch of salt to enhance the taste of the jaggery.

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Delicious Kapparisi is ready to serve God as Prashad.

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