Adhirasam | How to make Adhirasam

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By Balachandrika Kandaswamy
Created on 12th Nov 2015
  • Adhirasam, How to make Adhirasam

About Adhirasam

Sweet made of raw rice and jaggery. You can make around 60 - 70 adhirasams with this recipe.

Adhirasam is a popular aromatic and delicious dish. You can try making this amazing Adhirasam in your kitchen. This recipe requires few minutes for preparation and 60 minutes to cook. The Adhirasam by Balachandrika Kandaswamy has detailed steps with pictures so you can easily learn how to cook Adhirasam at home without any difficulty. Adhirasam is enjoyed by everyone and can be served on special occasions. The flavours of the Adhirasam would satiate your taste buds. You must try making Adhirasam this weekend. Share your Adhirasam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Balachandrika Kandaswamy for inputs. In case you have any queries for Adhirasam you can comment on the recipe page to connect with the Balachandrika Kandaswamy. You can also rate the Adhirasam and give feedback.

  • Prep Time0mins
  • Cook Time60mins
  • Serves30People
Adhirasam

Ingredients to make Adhirasam

  • Raw rice - 4 cups [1 cup size = 240 ml]
  • jaggery - 2 cups
  • cardamom / elachi - 3
  • oil - for deep frying

How to make Adhirasam

  1. Soak raw rice for 15 minutes and then drain the water completely.
  2. Don't make the rice dry. Moisture should be there.
  3. Grind the rice in batches in a mixer to a fine powder. (Not too fine like store bought rice flour, it has to be slightly on the coarse side)
  4. In the final batch, grind the rice along with the elachi / cardamom
  5. Sieve the grounded rice. Keep the flour pressed and covered to keep the moisture content.
  6. Add the jaggery in a vessel, sprinkle some water and boil it.
  7. Jaggery will get dissolved in a few minutes. Boil it until it reaches one string consistency.
  8. To check it, just pour one drop of sugar syrup in a glass of water, if it does not dissolve, then the syrup reached the correct consistency. The consistency is more important while making the adhirasams.
  9. Filter the jaggery syrup and pour it over the sieved rice flour.
  10. Mix it gently using a ladle or spatula.
  11. When you mix continuously, the jaggery syrup will get nicely blend with the rice flour and forms like a smooth dough. Transfer it to an airtight container and keep it aside.
  12. Initially the dough will be sticky and gooey but when you set it for 12 - 24 hours, the dough will become thick.
  13. It is best to make adhirasams after keeping the dough for 12 hrs at least at room temperature. It stays good even for 4 - 5 days if refrigerated.
  14. After 12 hours, divide it into equal sized balls. If the dough is too dry then you can sprinkle some water. The dough has to be loose, otherwise adhirasams will be hard and chewy.
  15. Heat oil in a vessel for deep frying.
  16. Apply some oil in a ziploc or any other clean plastic cover and also in your hands. Take one ball, press it gently and form a circle. Don't make it too thin as it will make the adhirasam crispy.
  17. Put a hole in the center to make sure the center part is also cooked properly.
  18. Drop it in the heated oil. The flame should be kept on medium. You have to deep fry the adhirasams one by one.
  19. Once it rises up, immediately flip it and cook. Once it reaches the golden brown color, drain it from the oil
  20. Repeat the process for the rest of the dough
  21. Drain the excess oil on a paper towel and let it cool down.
  22. Once cooled, store it in an airtight container
My Tip: Just in case, if your adhirasam comes out hard, then before serving, steam it for 4 - 5 minutes in an Idli cooker or pressure cooker to make it soft :). Some people add dry ginger powder. That gives an additional flavor to the adhirasam. I personally don't like that taste and flavor so I didn't add. If you prefer adding dry ginger powder, then you can add 3 pinches of it along with the elachi.

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