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Adhirasam | Adirasam Recipe | How to Make Athirasam

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. This is a traditional recipe made during festive occasions like diwali, krishna jayanthy.
4.60 from 5 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 25 adhirasam
Calories: 107kcal
Author: Aarthi

Ingredients

  • 2 cups Raw Rice
  • cup Jaggery
  • 1 cup Water
  • 1 tsp Cardamom Powder
  • 1 tsp Ghee
  • Oil for deep frying

Instructions

  • Soak raw rice in water for 4 hours. Strain raw rice in a sieve for few hours. Spread in a cloth for 1 to 3 hours to dry under fan. Now take this in a blender and 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.

Video

Notes

  • Storebought rice flour is not preferred.
  • Homemade rice flour, wet flour is what preferred for making perfect adhirasam.
  • 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 atleast 10 days or even more. Adhirasam should have a skin on top and inside should be soft and crumbly.

Nutrition

Serving: 1servings | Calories: 107kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 12g | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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