Adhirasam | Athirasam Recipe
Adhirasam is a delicious crispy outside soft inside sweet made by frying a blend of rice four & jaggery dough. Adhirasam is a popular& traditional sweet of South India commonly during Diwali and special occasions. Athirasam Recipe is presented step by step with minute details to get perfect Adhirasam at the first try!
Servings12 Adhirasams
Ingredients
- 1 cup raw rice
- 3/4 cup jaggery powdered
- 1/2 cup water
- 1 no cardamom crushed
- 1/2 teaspoon sesame seeds
- 1 teaspoon ghee
- oil for deep frying
Instructions
- I used paagu velam (jaggery). First crush jaggery, measure and take it in a pan. Add water to it. I use my potato masher to crush it.
- Heat it up, once jaggery is dissolved strain and set aside.
- Now measure and take raw rice. First rinse it once, then transfer to a bowl, add water till immersing level. Soak for at least 2 hrs.
- After 2 hours spread it in a cloth and set aside for 30mins.
- The rice should still have moisture content in it, when you press it with your hands it will stick. Now transfer it to a mixer jar and grind it to a semi fine powder. It should not be very fine like store bought flour, it should be slightly coarse.
- Now transfer this to a siever then sieve it. Do not discard the coarse particles, grind it again and then sieve.
- Now take the flour, add sesame seeds and cardamom powder to it.
- Mix well and keep it covered, and set aside.
- Now take jaggery syrup in a pan and heat it up. Keep stirring until it is thick.
- Keep checking the syrup by pouring it on a plate containing water. First the syrup will dissolve in water when poured. At one stage when add few drops of the syrup it will not get dissolved in water it will stand still.
- Now gather it with your hands, it will form a loose ball more like a jelly. This is soft ball consistency, it will easily slide from our hands, yes this is the right stage we are looking for. If you pass this stage, the ball will become hard and your athirasams will become hard.
- Immediately switch off (we are doing this to avoid the syrup from passing to next stage). I reserved a tablespoon of jaggery syrup alone. Now add the flour and keep mixing.
- Mix it well without any lumps. It will be a little loose. I formed a ball but it went flat in few mins. Now transfer to a airtight container and set aside for a day in room temperature. You can keep this dough for about a week. But after 1 day keep refrigerated if you are planning to make athirasams later.
- The next day when you observe the dough becomes tight. Add a teaspoon of ghee and knead it once. Then pinch and roll into lemon sized balls.
- I got 9 balls and 1 tiny ball which I used for testing ;) Now take banana leaf / polythene sheet, grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick.
- Heat oil (enough for the athirasams to immerse fully) in a kadai in parallel. Oil should not be fuming hot, lower the flame when you drop the athirasam as it will get cooked quickly.
- Carefully drop one athirasam, it will first float on top.
- Then slowly it will puff up, carefully flip over and cook in low flame till reddish brown on both the sides. Do not cook in high flame.
- Press it with a ladle to drain excess oil, then drain in tissue paper.
- Serve Athirasam with tea.
Notes
- Choosing correct raw rice(maavu pacharisi) and jaggery(paagu vellam) is the first key to get the authentic perfect tasting athirasams.
- I reserved 1 tablespoon jaggery syrup but my SIL told she added the entire 3/4 cup syrup and it was still perfect.
- You can keep this athirasam dough for about a week, but after 1 day refrigerate it.
Keep checking the syrup very now and then so that the correct consistency is not missed. - The rice should have little moisture, it should not be dried fully.
Do not use fine sieve, the holes can be slightly bigger so that we can get slightly coarse flour. - Incase if you don't get paagu vellam, go ahead with yellow jaggery but the color will be light shade, even the taste might vary.
- I made 2 in the banana leaf, while one was cooking patted the third one. As I had just 9 it was easy for me to handle alone. If doing in bulk you need a helper for sure.
- Jaggery consistency is the most important, so be keen in getting it right then everything will fall in place.
- Fry the adhirasams in low medium else the outer will get browned soon and the inside will not be uncooked.
- If you have kept the dough in fridge then bring to room temperature then start making adhirasam.
- If the dough is too tight, then sprinkle little hot water and knead it once before shaping.
- If the dough is too loose, add 1-2 tablespoon idiyappam flour, not more than that.
- Once taken out from oil, it will be crisp after cooling down it will be crunchy at the sides with a soft inside.
- I used dosa thiruppi to press and drain excess oil, you can even use a davara (flat bottomed bowl) to d
Nutrition Facts
Adhirasam | Athirasam Recipe
Amount Per Serving (25 g)
Calories 113
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 19mg1%
Carbohydrates 25g8%
Fiber 0.2g1%
Sugar 13g14%
Protein 1g2%
Vitamin A 0.01IU0%
Vitamin C 0.02mg0%
Calcium 10mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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