Adhirasam | Athirasam Recipe
Adhirasam is a famous South Indian sweet that is crispy on the outside and soft inside with nice rich taste of jaggery and rice flour. Adirasam is a popular & traditional sweet of South India commonly during Diwali and special occasions. Usually it is prepared during festivals and special days as it stays good for few days and even taste better after one day.
Servings12 Adhirasams
Ingredients
- 1 cup raw rice
- ¾ cup jaggery powdered
- ½ cup water
- 1 no cardamom crushed
- ½ 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
- Rice Flour Texture – I usually grind the rice when it still has little moisture. This helps to get semi fine flour which gives good texture to Adhirasam.
- Jaggery Syrup Stage – Always check syrup in water to see if it forms soft ball. Once you reach that stage switch off immediately to avoid overcooking.
- Resting the Dough – The dough must rest overnight. It becomes tighter and easier to shape it next day.
- Frying Temperature – Keep the flame low to medium. If the oil is hot, Adhirasam will quickly brown outside and still uncooked inside.
- Dough – If the dough becomes too tight next day, I usually add a few drops of hot water or ghee and knead it softly before shaping.
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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