Adhirasam Recipe with step by step pictures. This is my first attempt on making adhirasam and it turned out near to perfect. If you love adhirasam. Then you will love my puran poli recipe as well.
Adhirasam recipe is a traditional recipe. Adhirasam Recipe is made on special occasions like diwali, krishna jayanthy and other occasions too. Making adhirasam needs some skills and techniques. But it is very easy to make.
Adhirasam needs just two ingredients literally. Rice flour and Jaggery. You definitely have to make rice flour at home. Because the rice flour should have some moisture in them for making adhirasam.
Some people may face two issues when making adhirasam.
1)Why my Adhirasam breaks in oil:
If you add rice flour before jaggery reaches soft ball stage then adhirasam will break and separate in oil. So cook jaggery till it reaches soft ball stage.
2)Why my Adhirasam is hard.
If you cook jaggery syrup too much. Then when frying adhirasam it will get hard and chewy.
Once you have fried the adhirasam, you can store this in a air tight container for atleast 10 days or even more. Adhirasam should have a skin on top and inside should be soft and crumbly.
Hope you will give this a adhirasam a try and let me know how it turns out for you.
Adhirasam Recipe - Adirasam Recipe
- Raw Rice - 2 cups
- Jaggery - 1 ½ cup
- Water - 1 cup
- Cardamom Powder - 1 tsp
- Ghee - 1 tsp
- Oil for deep frying
- Soak raw rice in water for 4 hours. Drain raw rice.
- Spread in a cloth for 1 hour to dry under fan
- Now powder it fine. Set aside.
- Take jaggery and water in a kadai. Bring it to a boil. Strain the syrup and take it back in the kadai.
- Cook the jaggery syrup till soft ball stage. Pour the syrup in a bowl of cold water. If you are able to gather the syrup to a soft ball then the syrup is done.
- Add the rice flour little by little and keep mixing.
- Once all rice flour is mixed. Add cardamom powder and ghee and mix well.
- Spoon the mixture into a bowl and leave to ferment at room temp for 2 days.
- Divide the mix into small balls.
- flatten the mixture and make a small hole.
- Deep fry in hot oil.
- Drain and serve.
2)Homemade rice flour, wet flour is what preferred for making perfect adhirasam.
3)Jaggery syrup stage is very important. Cook till soft ball stage.
4)The rice flour should have moisture when adding in the jaggery syrup.
5)If you fry adhirasam and find it crumbling in oil. Try adding some all purpose flour (maida) or more rice flour and fry again.
1)For Making Adhirasam. You first need some rice flour. This is my homemade rice flour. You can check this link for making rice flour at home.
2)Soak 2 cups raw rice in water
2)Take jaggery syrup in a kadai. This is normal jaggery which is melted by adding some water.
3)Bring it to a boil. You have to cook the jaggery syrup till it reaches soft ball stage
4)Now jaggery syrup is almost done.
5)You can test it by pouring little syrup in some water. If you are able to form soft ball using the syrup then the jaggery syrup is done.
6)Add in ginger powder and cardamom powder
7)Switch off the flame. Add in rice flour little at a time and keep mixing
9)Sprinkle the rice flour evenly and keep mixing
10)Scrape the sides as you go.
11)Now the rice flour is completely mixed
12)Add a spoon of ghee. This step is purely optional. But it adds a nice flavour.
14)Take the mixture into a bowl. Now you are going to cover this bowl. Put it outside at room temparature for 2 days.
15)Now after 2 days divide the adirasam mixture into small pieces
16)Roll it into a smooth ball
17)Flatten the adirasam mixture
18)Make a hole in the center of the adirasam dough
19)Drop in medium hot oil till golden
20)Cook the adirasam in hot oil.
21)Hot adirasam is done.