Adhirasam | Athirasam

ByVidya Srinivasan
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Adhirasam recipe | Athirasam | அதிரசம் | Adirasam | Deepavali recipe | Diwali recipe |festive sweet recipe step by-step pictures and video recipe. You can also check out the Athirasam. If you like this recipe pls SUBSCRIBE to my channel

Delicious homemade Adhirasam, a classic South Indian deep-fried sweet made from rice flour and jagge.

Adhirasam is a traditional South Indian sweet that is popular in the Tamil Nadu state of India. It is typically made during festivals and special occasions.

Rice for athirasam

Always use raw rice or sona masoori rice for the best adirasam. avoid other varieties of rice.  Always soak the rice till it comes to the soft press stage

How long should I dry the rice?

Always use a colander to drain the excess water. Additionally spread the rice on a towel. Towel dry for around 10 mins. avoid excess drying. Rice should have moisture  but water shouldn’t drip while grinding 

fine grind the rice

Avoid pulsing as rice, adhirasam might not cook properly. Mix well in between and grind into smooth fine powder.

Delicious homemade Adhirasam, a classic South Indian deep-fried sweet made with rice flour and jagge.

Key tips for homemade Athirasam rice flour

  • Sieve the rice flour
  • Always make sure to press the flour well to hold the moisture
  • keep the rice flour covered till we use

Jaggery quantity

Always measure the jaggery proportional rice. Always tightly press jaggery then measure

How much water should I add for jaggery water?

The amount of water might vary depending on the jaggery you use. Avoid adding more water as it will affect the jaggery syrup consistency. dont skip filtering as jaggery always contains impurities. 

How to check if the jaggery syrup turned “soft ball” stage?

After the jaggery syrup boils well (for around 5 mins) start checking the syrup. Take water in a bowl and add jaggery syrup

?The first stage – immerse in the water

?The second stage – syrups stay in the water but we can’t roll it

?The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That is the consistency we are looking for. Avoid hard/ stone ball consistency.

How to fix it if I cook jaggery syrup till hard ball consistency

Add a little water and boil for a few more minutes till you get softball consistency

Key tips for athirasam dough

  • Immediately after the jaggery syrup consistency is achieved move the pan aside
  • After mixing the rice flour immediately transfer it to a stainless steel vessel
  • never skip sesame oil. it prevents drying
  • Always keep it open till it comes to room temperature
  • Rest for at least 2 hours then prepare adhirasam
  • Keep the dough covered all the time even while shaping  one adhirasam
  • you can press adhirasam and keep it ready for frying b but make sure it is crack free and it is not dry

frying tips

If you the oil is too hot, adhirasam turns brown soon and might not cook inside, if the oil is not hot enough, adirasam won’t taste good so maintain optimal heat.

Indian sweet recipes

Jaggery based 

Adhirasam traditional Indian sweet, deep-fried rice and jaggery dough, crispy and sweet. Perfect for.

Ingredient

Soak rice

1 cup rice

water

Jaggery syrup

3/4 cup jaggery

1/4 hot water

pinch of salt

1/4 tsp cardamom powder

to fry

oil

Adhirasam, a popular South Indian deep-fried sweet made from rice flour and jaggery. Perfect for fes.

How to make adhirasam with step-by-step pictures

Soak rice

  • firstly Wash rice well and soak it for 2 hours

Dry rice

  • Drain the water in a colander

Strained rice flour with water for Adhirasam dough, traditional Indian sweet.

  • Spread the rice on the towel for  10 mins

Adhirasam rice mixture resting before frying for authentic South Indian sweet.

Athirasam rice flour

  • grind the flour and sieve

Transfer and grind Adhirasam dough for traditional Indian sweets.

Sieve well to prepare the rice flour for authentic Adhirasam, a traditional Indian sweet.

  • Transfer the sieved batch to a vessel
  • Press the flour and cover

Hand pressing dough in a bowl for traditional Adhirasam recipe.

  • Grind the big grits and sieve again

Sifting rice flour for Adhirasam dough preparation.

  • Transfer them and press them again
  • keep the flour covered till we use

Prepare Jaggery water

  • Add jaggery and hot water to a microwave-safe bowl; microwave for 2 minutes

Pouring 1/4 cup water into a measuring jug for traditional Indian sweet.

Jaggery being measured for traditional Adhirasam dough.

Close-up of jaggery and water mixture for adhirasam in a glass measuring cup.

Jaggery syrup

  • Filter and add jaggery water

 

Traditional Adhirasam being prepared in a pan with bubbling jaggery syrup.

  • Let the syrup boil well, add cardamom powder and salt; mix well

Adhirasam being prepared with jaggery syrup and a pinch of salt in a traditional pan.

Adhirasam traditional Indian sweet being prepared with cardamom powder.

  • start checking the jaggery syrup consistency

Adhirasam dough boiling in a pan for traditional Indian sweet.

  • Take a little jaggery syrup in water
  • First stage – immerse in the water
  • Second stage – syrups stay in the water but we can’t roll it

  • Third stage– syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That is the consistency we are looking for. Avoid hard/ stone consistency

Hand shaping traditional Adhirasam dough for deep frying, showcasing soft and squishy texture.

Athirasam dough

  • Immediately turn off the stove and move the pan

Adhirasam being fried in a pan, ready to be cooked to golden perfection.

  • Add rice flour and mix well
  • transfer to a different vessel

Adhirasam, a traditional Indian sweet, being transferred from the cooking vessel, showcasing its ric.

  • Add sesame oil on top; spread a layer and make sure the oil is well-covered

Adhirasam | Athirasam - Traditional Indian sweet made from rice flour and jaggery.

  • Keep the dough uncovered till the dough comes to room temperature

Hand shaping Adhirasam dough in a pot of jaggery syrup for traditional Indian sweet.

  • rest the dough for at least 2 hours

Preparing Adhirasam dough for traditional Indian sweet, resting for 2 hours.

Fry Adirasam

  • Heat oil

Preparing Adhirasam dough in hot oil for traditional Indian sweet.

  • Pinch a portion of the dough and cover the rest of the dough

  • roll well and place on the silicon mat or parchment paper or banana leaf; press

Pressing the dough for traditional Adhirasam sweet preparation.

  • cover with the mat Keep a cup and press. make sure it is not too thick or too thin

Adhirasam traditional Indian sweet being prepared on a mat.

Hand pressing and flattening Adhirasam dough in a metal bowl for traditional Indian sweet.

  • you can prepare 2 or 3 but make sure it is not dry

Adhirasam | Athirasam - Traditional Indian Sweet.

  • Test if the oil is hot enough to fry. make sure it is not too hot or cold

Deep-frying adhirasam dough in hot oil for traditional Indian sweet.

  • Add one athirasam at a time and fry both sides

Traditional Adhirasam being fried in hot oil for authentic flavor.

  • Press with a ladle or a cup and drain excess oil 

Draining excess oil from Adhirasam during frying process.

Traditional Adhirasam, South Indian deep-fried sweet dough balls.

Delicious homemade Adhirasam, a classic South Indian deep-fried sweet made from rice flour and jagge.

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Ingredients

Soak rice

  • 1 cup rice
  • water

Jaggery syrup

  • 3/4 cup jaggery
  • 1/4 hot water
  • pinch of salt
  • 1/4 tsp cardamom powder

to fry

  • oil

Instructions

Soak rice

  • firstly Wash rice well and soak it for 2 hours

Dry rice

  • Drain the water in a colander
  • Spread the rice on the towel for at least 10 mins

Athirasam rice flour

  • grind the flour and sieve
  • Transfer the sieved batch to a vessel
  • Press the flour and cover
  • Grind the big grits and sieve again
  • Transfer them and press them again
  • keep the flour covered till we use

Prepare Jaggery water

  • Add jaggery and hot water to a microwave-safe bowl; microwave for 2 minutes

Jaggery syrup

  • Filter and add jaggery water
  • Let the syrup boil well, add cardamom powder and salt;mix well
  • start checking the jaggery syrup consistency
  • Take a little jaggery syrup in water
  • First stage - immerse in the water
  • Second stage - syrups stay in the water but we can't roll it
  • Third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That is the consistency we are looking for. Avoid hard/ stone consistency

Athirasam dough

  • Immediately turn off the stove and move the pan
  • Add rice flour and mix well
  • transfer to a different vessel
  • Add sesame oil on top; spread a layer and make sure the oil is well-covered
  • Keep the dough uncovered till the dough comes to room temperature
  • rest the dough for at least 2 hours

Fry Adirasam

  • Heat oil
  • Pinch a portion of the dough and cover the rest of the dough
  • roll well and place on the silicon mat or parchment paper or banana leaf;press
  • cover with the mat Keep a cup and press. make sure it is not too thick or too thin
  • you can prepare 2 or 3 but make sure it is not dry
  • Test if the oil is hot enough to fry. make sure it is not too hot or cold
  • Add one athirasam at a time and fry both sides
  • Press with a ladle or a cup and drain excess oil

Video

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Notes

  1. use raw rice or sona masoori rice for the best adirasam. avoid other varieties of rice. Always soak the rice till it comes to the soft press stage
  2. use a colander to drain the excess water. Additionally spread the rice on a towel. Towel dry for around 10 mins. avoid excess drying. Rice should have moisture but water shouldn't drip while grinding
  3. Avoid pulsing as rice, adhirasam might not cook properly. Mix well in between and grind into smooth fine powder.

Key tips for homemade Athirasam rice flour

  1. Sieve the rice flour
  2. Always make sure to press the flour well to hold the moisture
  3. keep the rice flour covered till we use

Key tips for athirasam dough

  1. Immediately after the jaggery syrup consistency is achieved move the pan aside
  2. After mixing the rice flour immediately transfer it to a stainless steel vessel
  3. never skip sesame oil. it prevents drying
  4. Always keep it open till it comes to room temperature
  5. Rest for at least 2 hours then prepare adhirasam
  6. Keep the dough covered all the time even while shaping one adhirasam
  7. you can press adhirasam and keep it ready for frying b but make sure it is crack free and it is not dry
    frying tips
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Adhirasam traditional Indian sweet, deep-fried rice and jaggery dough, crispy and sweet. Perfect for.

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