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Adhirasam

Traditional and yummy Sweet!

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Adhirasam is a traditional sweet dish which will be done for most of the festivals. A Very delicious sweet made with rice flour and jaggery. For most of the auspicious occasions and festivals, adhirasam is one of the important sweet prepared.
Prep Time 20 minutes
Cook Time 30 minutes
Dough Resting Time 1 day
Total Time 1 day 50 minutes
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Adhirasam is a traditional sweet dish which will be done for most of the festivals. For auspicious and even for inauspicious occasions, adhirasam is one of the main dish. Learning to make adhirasam is one of the mandatory requirement for all Indian Women especially Southern part of India. Even for Tamil Weddings, Adhirasam is one of the seer dishes which is mandatory from bride side. Making adhirasam at home is simple but we need little patience to fry the adirasams one by one carefully. Lets see how to make the delicious adhirasam at home with step by step photos and instructions.

Detailed Video

Adhirasam is a traditional sweet dish which will be done for most of the festivals. A Very delicious sweet made with rice flour and jaggery. For most of the auspicious occasions and festivals, adhirasam is one of the important sweet prepared.

Quicker Video Version

My grand daughters (twins) enjoyed adhirasam and they keep asking for more. Home made Adhirasam will surely be less oily compared to store bought adhirasams and they are little crispier too when eaten fresh.

Recipe Card:

Adhirasam
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Adhirasam | Athirasam

Course: Sweet
Cuisine: Indian, South Indian, Tamilnadu
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 20 minutes
Cook Time: 30 minutes
Dough Resting Time: 1 day
Total Time: 1 day 50 minutes
Servings: 12 Adhirasam
Calories: 302kcal
Author: Sowmya Venkatachalam
Adhirasam is a traditional sweet dish which will be done for most of the festivals. A Very delicious sweet made with rice flour and jaggery. For most of the auspicious occasions and festivals, adhirasam is one of the important sweet prepared.
Print Recipe

Ingredients

  • 1 Cup Raw Rice 1 Cup = 250ml
  • 1 Cup Grated Jaggery
  • ½ tsp Cardamom Powder
  • ¼ Litre Cooking Oil

Instructions

Method for making Rice Flour

  • Rinse the raw rice in water atleast couple of times. Then add fresh water to the raw rice to soak them well and leave the raw rice to get soaked for atleast an hour. After an hour, drain the water from rice and spread it in a clean white towel to get it dried. 
  • It could take atleast 5 to 10 minutes to get dried. If you take the rice in your hand, you should feel damp in your palm or fingers. If you are going to prepare larger quantities then drying of rice takes more time. Also, if we are going  to grind the rice in a mixer, then we should grind it immediately after the rice got dried. Immediately grinding the dried rice in a mixer helps us to get more smooth rice flour without any lumps. If we leave the dried rice for a long time, then we would not get smooth flour in the mixer. But if we are planning to grind it in a rice mill, then it should not be a problem.
  • Grind the rice in the mixer to a nice powder. Normally we don’t get any lumps. But we should sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it. 
  • Repeat the sieve process again and again till we get a smooth and nice rice flour. Now our rice flour is ready

Method for making Jaggery Syrup

  • Add jaggery in a pan with 1/2 cup of water and when it dissolves, strain the jaggery water to remove dirt and sand
  • Again boil the jaggery water and keep stirring it until the jaggery comes to stone consistency. This means when we take a drop of jaggery juice and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be hard as well. This is the right consistency. When you allow the syrup more than the stone consistency, then the adhirasam will become hard. If the syrup is taken before the stone consistency, then the adhirasam will break while frying. You should be very careful at this stage.
  • When you take the jaggery syrup from the bowl, you should be able to roll into a ball and also when you drop it it should make a sound while hitting the ground / plate. This is the right consistency of jaggery syrup. Now remove the jaggery from flame and add to the wet rice powder and mix it well along with cardamom powder.
  • Mix well, so that no lumps are formed till you get chappathi dough consistency. Now the adhirasam mixture is ready for preparation.. Keep this adhirasam mixture aside for at least one day. The next day, again knead the adhirasam dough and if you feel it is too sticky, you can add little rice flour or if the dough is too dry you can sprinkle little butter milk and knead it well.

Deep Frying Process

  • Heat required oil in a heavy bottomed pan. Make a small ball of the adhirasam mixture and place it in a oil greased plastic paper. I have cut a zipper cover into 2 sheets. I have placed the small ball of adhirasam dough in the center of 1 zipper cover which is greased with oil. Cover that with another half of the zipper cover 
  • Using a flat bottomed bowl or lid press the ball to make it flat. We need slightly thicker adhirasam so do not press too much. 
  • Grease your fingers with oil and gently take out the pressed adhirasam from zipper cover and drop it in hot oil. Keep the flame in medium and allow the adhirasam to get fried in oil. We have to fry the adhirasams one by one only. If we add more adhirasam to the oil, the chances of breaking is too high. 
  • When the adirasam gets cooked on the bottom side, it will automatically rises up in the oil. Gently using a spatula turn the adhirasam to the other side and allow it to cook for another minute. Then hold your spatula on your left hand and take out the adhirasam from oil. Using another flat spatula, gently press the center of the fried adhirasam ti squeeze out the excess oil from the adhirasam. Do not press too much otherwise the adhirasam will break. So gently do it. Repeat the above steps for the rest of mixture and fry all the adhirasams
  • The Delicious Adhirasam is ready for Neivedhyam for Thirukarthigai/Karthigai deepam as well as for serving.

Video

Notes

  1. Traditionally we use only jaggery. I have not tried with Palm jaggery or sugar
  2. The measure of jaggery is for the rice and not for rice flour. 1 Cup jaggery is for 1 cup Rice not for the Rice Flour
  3. If jaggery measure is more then the adhirasam will get split in the oil
  4. The consistency of the jaggery syrup is the main success criteria for this Adhirasam. The jaggery syrup should be "Soft Ball" Consistency. If you take a drop of syrup and add it to a bowl of water, then you should be able to roll into a ball but the ball should be soft and not hard and also it should not get dissolved in water. This soft ball consistency is the main step in getting softer Adhirasam
  5. The prepared Adhirasam dough (rice flour with jaggery) should be kept aside for at least a day. The sourness of the dough is the second success criteria for soft Adhirasam. If we deep fry the adhirasam just after the dough is prepared, then the adhirasam will be crispier and not soft
  6. I have tried to make adhirasam once with Store bought rice flour. Obviously the quality of adhirasam is more with homemade rice flour. We need freshly ground rice flour for adhirasam which has a little dampness in it. But if we plan to make with store bought rice flour then we can roast the flour till its warm and then use it
  7. The adhirasam dough after fermentation will be thick and not sticky. If the dough is very sticky, then we can add 1-2 teaspoon of rice flour and give a good mix. Then the dough will become like a chapati dough. If the dough is very crumbly in texture
  8. Always we need to try making only one adhirasam first to check if adhirasam is not splitting in hot oil. If the adhirasam splits in hot oil, do not panic. Add 1-2 teaspoon of rice flour in the dough and mix well and try making adhirasam patti and deep fry it 

Nutritional Info

Nutrition Facts
Adhirasam | Athirasam
Amount Per Serving (1 Adhirasam5)
Calories 302 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 20g7%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method for making rice flour:

  • Rinse the raw rice in water atleast couple of times. Then add fresh water to the raw rice to soak them well and leave the raw rice to get soaked for atleast an hour. After an hour, drain the water from rice and spread it in a clean white towel to get it dried.
  • It could take atleast 5 to 10 minutes to get dried. If you take the rice in your hand, you should feel damp in your palm or fingers. If you are going to prepare larger quantities then drying of rice takes more time. Also, if we are going  to grind the rice in a mixer, then we should grind it immediately after the rice got dried. Immediately grinding the dried rice in a mixer helps us to get more smooth rice flour without any lumps. If we leave the dried rice for a long time, then we would not get smooth flour in the mixer. But if we are planning to grind it in a rice mill, then it should not be a problem.
  • Grind the rice in the mixer to a nice powder. Normally we don’t get any lumps. But we should sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it.
  • Repeat the sieve process again and again till we get a smooth and nice rice flour. Now our rice flour is ready

 

Method for making Adhirasam Dough:

  • Add jaggery in a pan with 1/2 cup of water and when it dissolves, strain the jaggery water to remove dirt and sand
  • Again boil the jaggery water and keep stirring it until the jaggery comes to stone consistency. This means when we take a drop of jaggery juice and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be hard as well. This is the right consistency. When you allow the syrup more than the stone consistency, then the adhirasam will become hard. If the syrup is taken before the stone consistency, then the adhirasam will break while frying. You should be very careful at this stage.
  • When you take the jaggery syrup from the bowl, you should be able to roll into a ball and also when you drop it it should make a sound while hitting the ground / plate. This is the right consistency of jaggery syrup. Now remove the jaggery from flame and add to the wet rice powder and mix it well along with cardamom powder.
  • Mix well, so that no lumps are formed till you get chappathi dough consistency. Now the adhirasam mixture is ready for preparation.. Keep this adhirasam mixture aside for at least one day. The next day, again knead the adhirasam dough and if you feel it is too sticky, you can add little rice flour or if the dough is too dry you can sprinkle little butter milk and knead it well.

Making of Adhirasam

  • Heat required oil in a heavy bottomed pan. Make a small ball of the adhirasam mixture and place it in a oil greased plastic paper. I have cut a zipper cover into 2 sheets. I have placed the small ball of adhirasam dough in the center of 1 zipper cover which is greased with oil. Cover that with another half of the zipper cover
  • Using a flat bottomed bowl or lid press the ball to make it flat. We need slightly thicker adhirasam so do not press too much.
  • Grease your fingers with oil and gently take out the pressed adhirasam from zipper cover and drop it in hot oil. Keep the flame in medium and allow the adhirasam to get fried in oil. We have to fry the adhirasams one by one only. If we add more adhirasam to the oil, the chances of breaking is too high.
  • When the adirasam gets cooked on the bottom side, it will automatically rises up in the oil. Gently using a spatula turn the adhirasam to the other side and allow it to cook for another minute. Then hold your spatula on your left hand and take out the adhirasam from oil. Using another flat spatula, gently press the center of the fried adhirasam ti squeeze out the excess oil from the adhirasam. Do not press too much otherwise the adhirasam will break. So gently do it. Repeat the above steps for the rest of mixture and fry all the adhirasams
  • The Delicious Adhirasam is ready for Neivedhyam for Thirukarthigai/Karthigai deepam as well as for serving.
Adhirasam
Adhirasam

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

64 Comments Hide Comments

Hi,
To get a soft adhirasam
• Please make sure that the rice flour is very nice powder. If its not then the adhirasam might turn into hard
• Adhirasam mixture should be kept for atleast one day for the mixture to get sour. If not, please add one ladle of sour curd into the mixture.

Reply

Hi

I have a doubt:

After preparing Adhirsam mixture you mention to leave it for a day.Should I keep it in fridge.

Next day after preparation if I have some dough left can I refrigerate it and use it as and when required?

Thanks

Suhasini

Reply

Hi, Suhasini

After preparing the adhirasam mixture you should leave it for a day to get sourness. If you keep in fridge then it won't get sour.

Yes, after preparation, you can keep it in fridge and use it when required. But try to consume within 5 days.

Reply

Hi
Wonderful looking adhirasam.
What rice do you u.
You say soak rinse and grind. Is there no drying?
I remember my mom adding oil to the mixture during 24 hours.

Thanks

Reply

Hi Uma, I would suggest to use the wet rice and make the rice flour when it is with moisture. This will help to get a soft adhirasam. But nothing stop your from trying the dry rice flour, but i haven't tried this yet.

Reply

Hi(Maami),

I am pregos and badly craving for Chakkarai or vella adhirasam (sadly, i have to make it on my own). I am wondering what type of rice i need to make it? I am living in states and it is hard to find specific rice varieties. However, i have rice flour. Could this help me out making a decent adhirasam or i have to go with the type of rice (long grain white rice) i have in hand?
Thanks in advance for your reply!
Vidhya.

Reply

Hi,
I would recommend you to use the white rice (long grain should be fine). You should soak the rice and prepare the rice flour as mentioned in the recipe above. I don't recommend using the ready made rice flour. All the best for your adhirasam.

Reply

Dear Subbu mami,
Thank you for such a wonderful recipe. I tried making it on Karthigai but it went bit hard.
Want to try it again but got a few questions before I proceed:
1). Raw rice 1 cup when powdered yields more than 1 cup of flour. So should we use 1 cup of raw rice flour or the whole rice flour that we got by grinding 1 cup of raw rice?
2). how should the oil be while frying? Medium heat throught? should the dough raise to the top immediately? how to check the oil temperature?
3). When I fry it, it start breaking on top but stays as a circle. should I pour oil to the top part after putting it in oil just like we we do for making puris?

Reply

Dear Aruna
1. The recipe is for one cup of raw rice. Use the whole rice flour that we got by grinding 1 cup of raw rice.
2. Yes, you are right. Take a pinch of dough and put it in the oil. The dough should raise to the top immediately. This is the right consistency.
3. If the adhirasam breaks, then add one more teaspoon of rice flour and mix to the dough. Yes, you can pour the oil to the part after putting it in the oil.

All the best. Please drop me a note on the outcome of the Adhirasam.

Subbalakshmi.

Reply

Dear Subbu mami,
I tried making this. These were the mistakes I did.
When I made the mixture, the syrup was not enough and I was not able to bring to it to chapathi dough consistency. So thought of adding some curd (I am staying in the U.S. and it is winter here. So I was skeptical of fermentation process) but added too much curd that the dough became very sticky. Even after keeping for a day, it was sticky.
So I added some rice flour to make adhirasam. It did not break, it became a bit crispy like last time. If we add rice flour, will it become crispy?

Reply

i just tried out your recipe by preparing dough yesterday and fried it today and it really came out well.i was so concious during the preparation of jaggery to stone consistency and wow nw i have a yummy snack ready of my kid and hubby.thanks subbalaksmi..nice recipe..will try more of ur recipes.

Reply

hi mam,
i have a doubt, if i take half kg of rice then should i take half kg of jaggery???? and how much water should be added to the jaggery for preparing the syrup??

Deepika

Reply

Hi mam,

The dough seems to be hard and I'm not able to make a ball too how can i proceed? waiting for your reply to proceed.

Rani

Reply

Hi mam, this year my adhirasam came good. After leaving over night it was hard but by reheating in microwave 30 sec little by little I finished frying. I also tried your butter murukku and ommapodi. Both came good. Ur receipes are great. Simple and tasty. Thank you. Wish u A Great Happy Deepavali and good health.

Reply

Dear Subbu Aunty,

Followed your method for making the sweet, and for the first time in many, many years i managed to get good results. The only feedback my husband had was that only some of them had a soft centre and crisp exterior. Most of them were crisp throughout though the taste was very good.

Is there anything I could do to ensure a soft centre? Those that had a soft centre I cooked on medium, but the filling oozed out when I pressed them. When I kept the flame low, it became crisp all through. PLease let me know your suggestions.

Thanks so much!

Reply

Hello Mami,

I tried this recipe for diwali and it came out very well. This was my first attempt at making such an elaborate sweet. My mother was skeptical when i said that i would be trying to make adhirasam, but seeing the outcome she was very happy.

I also tried ribbon pakoda and mixture. All the dishes came out very well.

Planning to make your brinjal rasavangi recipe tomorrow.

Thanks for all the recipes.
– Amruta

Reply

Mami, I made the dough this evening but after cooling it is very sticky. I doubt I will be able to make balls and roll it for adhirsam, Can you please help me to fix it?

Reply

Mami, thanks so much for responding. I was able to make balls out of it without adding rice flour. I think I panicked too soon. I was able to make flat patties on the paper but the dough was too stretchy when I tried to take it from the plastic paper. When I did take it out, the adhirsam curled up in the oil. I finally made balls in paniyaram kallu and did nevedhyam that way. While the taste was good, I would like to know what mistake I made so I can get it right the next time, Happy Karthigai!

Reply

Hello Mami
I did everything as u mentioned but when I drop the adirsam in the oil it breaks pl help me to fix it.
Thanks

Reply

when I make athirasam its soon hard and not good u request u to send a new recipe which is very soft and delicious pleaseee!!!!

Reply

Hello Aunty, I tried adhirasam. After frying it becomes likttle bit hard… Each & Every steps I followed U… I could not find what was the mistake??? Can u tell me some tips, plz aunty, as this was my lovable diwali sweet.

Reply

When you allow the jaggery syrup more than the stone consistency, then the adhirasam will become hard. If the syrup is taken before the stone consistency, then the adhirasam will break while frying. Even by mistake, if you you keep the jaggery syrup a little more than the stone consistency, no need to panic, just sprinkle little water to loose the jaggery syrup. Also We should keep the adirasam mixture for atleast a day before deep frying. If you prepare the mixture and immediately fry them, they will be hard only. IF you had kept the mixture for a day, then it should be the jaggery syrup consistency that made your adirasam hard.

Reply

Till we breast feed, try to avoid oily foods. Sometimes if we are not able to digest the oily food, then it will affect the baby also. So try to control till you stop the breast feeding. You can have a very little for taste but it is better to wait.

Reply

Hello madam,
thanks for all the wonderful recipes. i followed ur adhirsam recipe and wanted to make it in two batches. first batch came perfectly good. the second batch , I am not sure what mistake I did, i am able to make a ball pat it, but it fully separates in the oil. is there a possibility to repair the dough?

Reply

Hi if we take out the jaggery syrup before proper stone consistency, then we will have a chance of adhirasam getting break up in the oil. You can add little flour and buter milk and mix in the dough. Just try in small quantity, if it is not breaking then u pls proceed. otherwise it is tough to modify the dough, we can add water, wheat flour and make it to batter and make paniyaram

Reply

Mam
I tried adhirasam receipe
Had a small problem
I fried one by one in a low flame
Though it was delicious it was burnt outside
Please suggest me what could have gone wrong

Reply

Hello dear Sowmya,
I tried to do the adhisaram today but when mixed the rice flour with the syrup it immediately kind of crystallized and formed hard lump, impossible to mix. I checked the syrup consistency which wasn’t overcooked. Do you know what happened and how to prevent that?
Thank you for your recipes!

Reply

So sorry to hear Cecilia. For Adhirasam, we add syrup to the rice flour. if we keep cooking the syrup and add rice flour when the syrup is still in stove, sometimes the syrup goes to next consistency and becomes hard. Can you pls confirm

Reply

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