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Adhirasam Recipe

Written By Angela Steffi on Thursday, August 10, 2017 | 9:41:00 PM

Posted by Angela Steffi on 9:41:00 PM
Adhirasam is a traditional recipe of Tamil Nadu distributed during festivals especially during Diwali and Christmas, i still remember when my grandma makes this delicious sweet a week before Christmas , we used to eat the raw mixture before frying ooooh it tastes heavenly.
I learned this recipe from my mother in law . We need to take care of few basic things to get prefect Adhirasam.

             Please click here to watch Adhirasam Recipe in Tamil -Madras Samayal




Serving Size            : 10 (makes 20)

prep Time               : 1 hour

 Cooking Time         : 10 minutes
Difficulty:
Quantity Ingredients for Adhirasam Recipe
400g Raw rice (2 cups)
4  Cardamom

For Jaggery Syrup
300g Jaggery (1.5 cup)
1/2 cup Water
1 tbsp Ghee
1/4  tsp Dry ginger powder (sukku powder) 

Oil for frying

Cooking Method

Step 1) Selection of rice:
This is one of the very important steps in making Adhirasam. Prefer fatty Raw rice (palagara arisi) , in thin rice we will not be able to get good results (adhirasam will separate while frying) 
Wash and soak the ice in water for 1 hour and then spread it on a cloth or paper towel and dry it under fan for 20 minutes, there should not be any water sticking to the rice. 


Step 2) Transfer the rice to a mixie ,add 4 cardamom to it and powder well, pass it through a sieve to collect fine powder. put back the coarse powder and grind it again we need very fine powder.
After passing only 2 tbsp of coarse powder was left for me , use 1 tbsp of it and add it to the fine powder and mix well (discard the remaining )


Step 3) Sugar syrup:
Heat jaggery in water, once it melts completely filter it to get rid of any dust. Then keep in on medium heat , we need to be little careful at this point . keep a vessel filled with water to check the consistency. Drop some jaggery into water if it dissolves in water then it is not ready cook for few more minutes, if it stays firm and if you can take it with your hands then it is ready (do not heat it again)


Immediately add ghee and dry ginger powder  (sukku podi) and mix well. Turn off the heat. Now take a spoon of sieved rice flour and add it to the syrup stirring constantly, keep on adding all the flour and mix well without any lumps. The batter should be semi thick , not too watery nor too hard.Apply some ghee on top and let it cool completely, Once cooled cover and leave it on the counter for 24 to 48 hours minimum.




Now after 2 days the dough will look something like this, it will be little hard and stiff. Take a small portion of the dough , flatten with your hands and make a small hole at the center.


Oil should be on medium while frying. If you drop a small piece of dough it should float on the surface of the oil immediately. Fry until both the sides are golden brown.


That's it our delicious traditional Adhirasam is ready to be served. Lets keep our tradition and distribute during festivals. Have a nice day, Happy Cooking !!!


Notes: 

  • Selection of best raw rice (fatty ones) 
  • Very precise in the Quantity ( for 1 kg rice we need 3/4 kg Jaggery)
  • Jaggery syrup consistency (temperature between )
  • Oil temperature @ medium () 
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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

19 comments :

  1. AnonymousAugust 23, 2017 at 4:31 AM

    HI Steffi, can i use store bought idiyappam rice flour for the adirasam?

    ReplyDelete
    Replies
    1. Angela SteffiAugust 23, 2017 at 1:27 PM

      No it doesn't taste good , we need to use homemade fresh flour (raw rice with fatty grains)

      Delete
  2. UnknownOctober 14, 2017 at 11:40 PM

    I am abi .I have watched ur adirasam recipe it was super

    ReplyDelete
  3. UnknownOctober 14, 2017 at 11:42 PM

    I am abi .I have watched ur adirasam recipe it was super

    ReplyDelete
  4. UnknownDecember 8, 2017 at 11:29 AM

    hi steffi,can i use idli rice
    i must say u r recipes are superb

    ReplyDelete
  5. UnknownDecember 14, 2017 at 1:12 PM

    Please reply soon thanks

    ReplyDelete
  6. AnonymousFebruary 22, 2018 at 8:36 AM

    hi steffi , would like to know what is the brand of raw rice (fatty rice) u r using in this recipe .

    ReplyDelete
  7. UnknownSeptember 27, 2018 at 12:24 AM

    Hi Steffi I like ur all videos it's very useful for me please upload somas foe deevali

    ReplyDelete
  8. UnknownNovember 6, 2018 at 8:38 PM

    Is it possible to use d adhirsam dough on d same day

    ReplyDelete
  9. UnknownDecember 26, 2018 at 5:24 AM

    Very nice I like it

    ReplyDelete
  10. AnonymousMay 1, 2020 at 6:29 AM

    Hi madam ur cooking all r super I'm also Nagercoil mam

    ReplyDelete
  11. aarthyNovember 22, 2020 at 6:40 AM

    sis shall i use organic lakshmi ponni raw rice to do this athirasam? please mention the brand.

    ReplyDelete
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    ReplyDelete
  13. kristenemmaDecember 8, 2021 at 3:12 AM

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  15. AnonymousOctober 21, 2022 at 9:14 PM

    My athirasam was crispy..like a chips..did i over cook?i made small small athirasams

    ReplyDelete
  16. AnonymousNovember 2, 2023 at 6:29 AM

    The athirasam batter should be rest in fridge or room temperature

    ReplyDelete
  17. aminaraifiNovember 24, 2023 at 3:08 AM

    Wow! It looks like a delicious adhirasam recipe, and I hope to try it one day. However, currently, I have limited time as I am an expert in CV writing. I am associated with a professional resume writing service near me, where I help many newcomer students create CVs and write cover letters. I also provide career guidance for the future.

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