Adhirasam Recipe

Adhirasam Recipe, a popular South Indian sweet made with rice flour, jaggery and flavourings like cardamom powder and dry ginger powder. Adhirasam also known as athirasam or adirasam is shared with step by step pictures and video. Serve adhirasam with puran poli for this Diwali celebration.

Adhirasam

One of the most requested as well as the most popular recipe on my blog is adhirasam or adirasam. Many of you think that making adhirasam is complicated. But it is actually pretty easy if you follow this recipe. I have shared all the tips and tricks with step by step pictures.

About Adhirasam

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.

Once adhirasam dough is made, you have to allow the dough to ferment for at least 2 days. The resting process makes the dough harden a bit and makes the shaping process easier also the dough won't separate in oil when frying.

Make sure you check my other popular sweet recipes Kalakand, Coconut Burfi, Khoya Burfi.

Video for Adhirasam Recipe

Ingredients for Adhirasam

Rice Flour - Using store bought rice flour is not recommended. Homemade rice flour is used and makes perfect adhirasam. Homemade rice flour is recommended in making athirasam because it has some moisture in them and you need that in making athirasam.

Jaggery - Cooking the jaggery till the right consistency is very important. Else it will crumble when frying.

Spices - spices like cardamom, dry ginger powder is added for flavour. 

How to Make Adhirasam (Stepwise Pictures)

Making Homemade Rice Flour

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. Wash raw rice in water. Take it in a bowl.

2)Soak 2 cups raw rice in water. Soak 2 cups raw rice in water

3)Once soaked strain the rice in a sieve. Set aside till most of the water is strained.

4) Spread the strained rice in a clean cloth. Let it air dry for at least 4 hours.

5)Take the rice in a blender and powder fine.

6)Sieve the rice in a sifter.

7)Now the rice flour is ready.

Making Jaggery Syrup

8)I took jaggery and water in a kadai or sauce pan. Heated till jaggery is melted completely. Strain it in a sieve. Take the syrup back in the kadai.

9)Bring it to a boil. You have to cook the jaggery syrup till it reaches soft ball stage

10)Now jaggery syrup is almost done. This will take around 6 to 8 minutes.

11)Add in some cardamom powder and ginger powder for flavouring.

12)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.

Make Adhirasam Dough

13)Switch off the flame. Add in rice flour little at a time and keep mixing.

14)Sprinkle more rice flour and mix well using a spatula.

15)Mix well till rice flour is mixed into the jaggery syrup.

16)Now it is well combined. The mixture has thickened.

17)Add a spoon of ghee. This step is purely optional. But it adds a nice flavour.

18)The adhirasam dough is ready. It has to be of this consistency.

Fermenting Adhirasam Dough

19)Take the mixture into a bowl. Now you are going to cover this bowl. Put it outside at room temperature for 2 days. This step will thicken and harden the dough even more which allow the shaping process even easier.

Shaping & Frying Adhirasam Dough

20)Now after 2 days divide the adhirasam mixture into small pieces.

21)Shape each adhirasam portion into a smooth ball. I like to spread this on a plastic sheet or plastic wrap.

22)Flatten it gently using your fingers. Make a hole in the centre.

23)Gently drop the dough in hot oil and fry till golden brown on both sides.

24)Strain using a slotted spoon and allow to cool.

25)Serve.

Expert Tips

• Homemade rice flour, wet flour is what preferred for making perfect adhirasam. Store bought rice flour is not preferred.
• Jaggery syrup stage is very important. Cook till soft ball stage.
• The rice flour should have moisture when adding in the jaggery syrup.
• If you fry adhirasam and find it crumbling in oil. Try adding some all purpose flour (maida) or more rice flour and fry again.

Frequently Asked Questions

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.

Storage Suggestions

Once you have fried the adhirasam, you can store this in an air tight container for at least 10 days or even more. Adhirasam should have a skin on top and inside should be soft and crumbly.

More Diwali Recipes to Try

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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