Adhirasam - traditional sweet recipe with simple and healthy ingredients. Adhirasam doesn't take longtime to make, but it requires a little patience while making the jaggery syrup and mixing the rice flour with the jaggery. It's easy once you know how to prepare the jaggery syrup. Now let's see all the steps in detail with step by step pictures and full video.
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Adhirasam Recipe Details
Here is the video link for Adhirasam
Prep time : 1 hour
Resting time : 1 day
Cook time : 30 minutes
Yields : 35 adhirasam
Author : Muthulakshmi Madhavakrishnan
- 2 cups (400 grams) raw rice ( maavu pacharisi)
- 1.5 cups jaggery ( pagu vellam)
- 1/2 cup water
- 5 cardamom
- 1/2 tsp poppy seeds
- 1/8 tsp baking soda
- 2 tsp ghee
How to make rice flour
Start with soaking the rice. For adhirasam always use maavu pacharisi (flour raw rice) Rinse the rice well for 2 to 4 times and soak with 3 cups of water for 2 hours.
After 2 hours drain the water through a strainer. Shake off the excess water and spread on a white cotton cloth for 20 to 30 minutes.
After 20 minutes when there is a little moisture in the rice transfer it to a mixer jar without overloading your mixer jar. Grind the rice on medium speed for 1 minute and add cardamom and poppy seeds.
Now again grind until it is semi coarse powder. It should not be very fine powder. Place a sieve with medium holes over a paper and add the ground rice mixture. Sift until coarse rice particles remain in the sieve. Grind the coarse rice particles again and then sieve.
Transfer the rice flour to a wide mixing bowl. Close it with a lid.
How to prepare jaggery syrup
I prefer dark brown pagu vellam for adhirasam. Grate the jaggery or powder it. Achu vellam won't taste good for adhirasam. Measure and add the jaggery in a deep vessel.
Add 1/2 cup water and keep the vessel on medium heat until the jaggery dissolves about 2 to 3 minutes.
Once the jaggery dissolves completely, remove from heat and strain it through a strainer into a another deep vessel.
Now again boil the jaggery syrup. Keep stirring. Do a little test by pouring the jaggery syrup in a bowl filled with water. First it will dissolve in water.
Continue to cook the jaggery syrup until it gets thick. Now again check by adding the syrup in the bowl containing water. Now gather the syrup with your fingers and it will be easy to roll a soft ball. This is the correct jaggery syrup stage for making perfect adhirasam.
After many many practices I learnt this technique from my mistakes while making adhirasam. Turn off the heat immediately because the syrup will reach the next stage i.e the hard ball consistency and your adhirasam will turn hard.
How to prepare adhirasam dough
Now add the jaggery syrup little by little to the flour. Mix gently and slowly with a ladle.
Add 1/8 tsp baking soda and again the jaggery syrup little by little. The baking soda is added to give the adhirasam a fluffy texture. You can make it without baking soda.
Mix well so that no lumps remain. Now transfer the dough to an airtight container and keep it covered for 1 day.
How to make adhirasam
Next day knead the dough smooth, you can use some ghee while kneading the dough to make it smooth. Use of ghee is optional. Make equal small lemon sized balls. Grease a sheet with ghee and keep it ready to prepare adhirasam.
Flatten the balls gently with your fingers with medium thickness and evenly round. If the edges are rough and uneven sprinkle a handful of warm milk and once again knead it to a smooth dough before shaping. If the dough appears loose and it will be difficult to prepare adhirasam. Add 1 tbsp rice flour and knead it once again.
How to fry adhirasam
Heat oil in a deep kadai on medium heat. Use a heavy bottomed kadai for even frying. When the oil is hot, reduce the heat to low and gently add the adhirasam. After a few minutes it will float and gently puff up.
Carefully flip the adhirasam and cook on the other side till it turns to medium dark brown on both sides. Transfer it to the draining vessel and gently press it with a ladle to drain the excess oil.