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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.
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
Ingredient
Soak rice
1 cup rice
water
Jaggery syrup
3/4 cup jaggery
1/4 hot water
pinch of salt
1/4 teaspoon cardamom powder
to fry
oil
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
- Spread the rice on the towel for 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
Ingredients
Soak rice
- 1 cup rice
- water
Jaggery syrup
- 3/4 cup jaggery
- 1/4 hot water
- pinch of salt
- 1/4 teaspoon 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
Notes
- 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
- 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
- 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
- Sieve the rice flour
- Always make sure to press the flour well to hold the moisture
- keep the rice flour covered till we use
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
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