Adhirasam recipe

Adhirasam recipe – Homemade adirasam recipe with jaggery – Tips to make perfect adirasam with detailed step-by-step pictures.

Adhirasams I made it for the first time. Many of them make for adhirasams for Diwali but we don’t have the tradition of making this for Deepavali.  But I wanted to try my hands on Adhirasam. I tried it at my mom’s house when I went in June. My sister’s sil helped me out but unfortunately, it was a big disaster.

My mom went to a function in Trichy 2 months back and there she asked the Cook Mami about the exact proportion and also the nuances of making adhirasams. And she tried this in small quantities at home and gave me the exact recipe. Yay, I got perfect soft adhirasams.

This recipe is made using Homemade rice flour. Adirasams won’t turn out good if you use store-bought rice flour. Some make Instant adirasams, but for that, we need to follow certain procedures for the flour to make it suit for adirasam.

The jaggery consistency is more important in making adirasams. If that doesn’t come out perfect, then adirasams will dissolve in oil or will become hard. Soft ball consistency is the right one for making adirasam.

Also, check out Suzhiyan recipe, chocolate kalakand, gajar kalakand

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5 from 1 vote

Adhirasam recipe

Traditional adirasam recipe with homemade rice flour

Course Diwali recipes, Traditional sweet

Cuisine Indian, South Indian

Keyword Diwali recipes, Festival recipes

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Resting time 12 hours hours

Total Time 13 hours hours 30 minutes minutes

Servings 6 adirasams

Author Jeyashri suresh

Ingredients

• ½ cup Raw Rice
• ¼ cup Jaggery
• ½ tsp Sesame seeds
• Oil for deep frying
• 1 tsp Ghee
• 2 pinches Cardamom powder

Instructions

• Soak the rice in water for an hour. Drain the water in and just keep it in a vessel which has holes or in a big sieve.
• Do not spread the rice. Just allow the water to drain and le the rice has moisture content.
• Make it into a powder in the mixie. Sieve this and keep it aside. The maavu will slightly have moisture content.
• Cover the flour and keep.
• Add jaggery in a pan and melt the jaggery and filter the impurities if any.
• Allow this to boil till it comes to the soft ball consistency.
• This is very important, if the paagu will be hard then the adirasams will be hard.
• If the soft ball doesn’t come this will get dissolved while putting in oil.
• By putting the jaggery syrup in water it should come like a collective mass and form a soft ball. This is the right consistency.
• Add this syrup to the rice flour which we made. Add cardamom powder and sesame seeds. No need to roast the sesame seeds.
• Mix it well. If it is little not firm it is ok. After 12 hours it will be perfect.
• Keep it covered and let it rest for 12 hours. No need to keep in fridge. Let it be in room temperature. After that take this and make it into equal sized balls.
• Take one ball and in a ghee greased zip lock place this and flatten this with your hands. Do not flatten too thin.
• Take this out carefully and put in hot oil. Keep the flame low. the adirasams will cook very fast.
• So keep on low.
• Fry on both sides till golden brown and when done with the help of 2 ladles flatten the adhirasam and remove the excess oil. The adirasam may fluff up while frying. No need to worry, by doing like this it will be flattened.
• Drain in a kitchen towel.
• Repeat this for the excess dough.
• Soft adirasams are ready.

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Notes

1. Always ensure that the jaggery is in right consistency. If it goes hard or a little lesser than softball the adirasam will dissolve in oil.

2. Always use fresh homemade flour, store-bought flour will not work out for adirasam.

3. I used nice dark colour jaggery. The colour of adirasam depends on the colour of the jaggery.

4. If the dough is hard, adirasams will be hard. So, ensure that the dough is soft.

5. Resting time is more important. Even 2 days of resting is also ok.

6. Resting will give soft adirasams also it will not absorb more oil.

7. If you feel the dough is too hard add some jaggery syrup again and mix. Ensure that the jaggery syrup must be of softball consistency.

8. Fried Adirasams stay good for 3 days at room temperature.

• Soak the rice in water for an hour. Drain the water and just keep it in a vessel which has holes or in a big sieve.

• Cover the flour and keep.

• Add jaggery in a pan and melt the jaggery and filter the impurities if any.
• Allow this to boil till it comes to the soft ball consistency.
• This is very important, if the paagu will be hard then the adirasams will be hard.
• If the softball doesn’t come this will get dissolved while putting in oil.
• By putting the jaggery syrup in water it should come like a collective mass and form a soft ball. This is the right consistency.

• Add this syrup to the rice flour which we made. Add cardamom powder and sesame seeds. No need to roast the sesame seeds.
• Mix it well. If it is a little not firm it is ok. After 12 hours it will be perfect.

• Keep it covered and let it rest for 12 hours.No need to keep it in the fridge. Let it be at room temperature.  After that take this and make it into equal-sized balls.

• Take one ball and in a ghee-greased zip lock place this and flatten this with your hands. Do not flatten too thin.
• Take this out carefully and put it in hot oil. Keep the flame low. the adirasams will cook very fast.
• So keep on low.

• Fry on both sides till golden brown and when done with the help of 2 ladles flatten the adhirasam and remove the excess oil. The adirasam may fluff up while frying. No need to worry, by doing like this it will be flattened.

• Drain in a kitchen towel.
• Repeat this for the excess dough.

• Soft adirasams are ready to eat.

Notes:

1. Always ensure that the jaggery is in the right consistency. If it goes hard or a little lesser than softball the adirasam will dissolve in oil.
2. Always use fresh homemade flour, store-bought flour will not work out for adirasam.
3. I used a bit of nice dark colour jaggery. The colour of  adirasam depends on the colour of the jaggery.
4. If the dough is hard, adirasams will be hard. So ensure that the dough is soft.
5. Resting time is more important. Even 2 days of resting is also ok.
6. Resting will give soft adirasams also it will not absorb more oil.
7. If you feel the dough is too hard add some jaggery syrup again and mix. Ensure that the jaggery syrup must be of softball consistency.