Athirasa | How to make Athirasa

Name: Athirasa
Prep time: 24 h
Cook time: 30 min
Total time: 24 h 30 min
Yield: 10 people
Ingredients: Raw red rice- 2 cups; Grated jaggery- 1 ½ cup; Poppy seeds- 2 tsp; Cooking oil- 3 tsp; Oil for frying

By Pavithra M Adiga | 8th Mar 2017 |

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Athirasaby Pavithra M Adiga

Prep Time
24
Hours
Cook Time
30
mins
Serves
10
People

9 saves

1 review

4 likes

About Athirasa Recipe

It is a traditional sweet of South India prepared during Diwali

Athirasa, a deliciously finger licking recipe to treat your family and friends. This recipe of Athirasa by Pavithra M Adiga will definitely help you in its preparation. The Athirasa can be prepared within 1440 minutes. The time taken for cooking Athirasa is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Athirasa step by step. The detailed explanation makes Athirasa so simple and easy that even beginners can try it out. The recipe for Athirasa can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Athirasa from BetterButter.

Athirasa

Ingredients to make Athirasa

Raw red rice- 2 cups
Grated jaggery- 1 ½ cup
poppy seeds- 2 tsp
Cooking oil- 3 tsp
oil for frying

How to make Athirasa

Wash the rice 4-5 times until the colour of washed water changes from red to colourless.
Soak the rice overnight. Drain the water and shade dry for 45 minutes and take care that little water content remains in the rice.
Powder the rice into fine flour in the mixer and sieve the flour and repeat this step until all the rice is done into fine flour.
Take grated jaggery into thick kadai, pour in little water, and prepare syrup of single thread consistency. Remove from flame, add the poppy seeds and now pour in the powdered rice flour into the syrup with continuous stirring.
Add the cooking oil. The rice flour begins to absorb the syrup. Keep the mixture aside and leave it to cool down (mixture thickens).
After cooling grease the palm with oil and make small roundels with the flour mixture.
Deep fry in oil on medium flame. Allow the athirasa to cool as they are a soft when hot and becomes crispy later.

My Tip:

Red raw rice is best for athirasa. Single thread consistency sugar syrup is the key

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The authentic recipe of Athirasa is prepared and provided by Pavithra M Adiga. Better Butter does not take any responsibility for any duplicity or plagiarism.

Athirasa | How to make Athirasa