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Adhirasam is my all time favourite. In my childhood, I used to like adhirasam made with sugar instead of For Kids
jaggery. My mom never forgot to make a special batch of adhirasam with sugar specially for me . So I always
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wanted to try out myself and make a step by step post detailed for keeping it as record and for the readers
too. To be honest, for past 4 years, for every diwali, I tried, tried and tried, but some how I made some silly Kids
mistakes and flopped. But each time I learnt my mistake. As we dont make adhirasam other than for diwali, I
had to wait for an year every time.
It is very easy to make for my mom and MIL, so its all about experience. This time, I tried very carefully
and followed my moms instructions. And now I can also confidently make adhirsam every year. This post is
sure a record for me. If you are also like me who loves adhirsam and want to make at home, I would
Raks anand
recommend to buy jaggery (paagu vellam) that is slightly with red shade rather than yellow. Also raw rice
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(maavu arisi) from the local shops. But any jaggery and raw rice works for this recipe. Just saying if its
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Adhirasam recipe Easy Atta halwa recipe

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Prep Time: 2 Hours + doughresting time | Cook time: 30 mins | Makes: 20 vada recipe |
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Ingredients
(snacks)
Raw rice 1 & 1/2 cups 12 EASY CHUTNEY RECIPES

| CHUTNEY RECIPE FOR IDLI
Jaggery 1 cup DOSA
Sesame seeds 1 tblsp
Kashmiri Pulao recipe |
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Spicy Curry leaves rice
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SIDE DISH FOR BREAKFAST
Puli saru, Brinjal poriyal,
1. Wash and soak rice for 2 hours atleast. Drain, spread in a white cotton cloth for 30 mins. Do not let it
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fry for long time as it will give rubbery adhirsam. Moisture should be there. menu 46
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ADS RICE VARITIES
SWEETS
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3. Sieve it (optional,if you know your flour is fine, then no need). My MIL and mom uses rava jalladai for Blog Archive
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flour pressed and covered. That is after you sieve, press it gently so that it locks the moisture and
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5. Boil in medium flame always and stir occasionally. Keep checking the syrup consistency by pouring in RECIPE |
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water kept in a small bowl. At beginning stage, the syrup dissolves as you pour in water, MENUS
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at next SOOJI KICHDI
stage, it will lay a fine thread in the water, but gets dissolved when you touch. After this, at one stage, RECIPE |
MIROWAVE OVEN (2) BREAKF...
the syrup gets thicker and when you pour in water, then it wont get dissolved and you will be able to
gather it with your fingers and form a loose ball. This is called soft ball consistency PAYASAM
and this is/ the
KHEERS (8) PEANUT SUNDAL
stage, you have to put off the fire. Immediately pour it to the flour little by little. Add sesame seeds, RECIPE
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elachi powder and dry ginger powder to the
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7. Keep it overnight at room temperature in an airtight container. You can keep it as such for 2-3 days. If ► January (5)
more than that, keep refrigerated. But let it be out overnight atleast for a day. At the time of making,
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divide into equal sized balls, each of small lemon sized. You can use sesame oil when you roll as the
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8. Heat oil in kadai and once it is hot, reduce the flame to low. In a zip loc, grease it with a drop of ghee
and flatten the dough thick. Carefully drop in oil.
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9. Once it rises up, immediately flip it and cook. Once it turns golden brown, drain from oil.
10. You must use another laddle and press it to sqeeze out the excess oil as shown, as it may retain some
oil in it. Repeat the process for the rest of the dough. Oil should always be in low or medium if needed.
Notes
The dough should be very loose when you make adhirsam. If it is stiff, then your adhirsam will
become hard and chewy. So you have to add a tblsp of milk and knead the dough well again and
try making. This will ensure the adhirsam to be soft.
Keep the dough ATLEAST overnight at room temperature. Do not take our from the fridge and
make immediately. Bring to room temperature.
The rice while grinding should be moist, retain water(need not drip) also the sieved flour also
should not get dry. Otherwise the adhirsam will get crisp and hard.
Even the syrup consistency is very important. If sugar syrup passes the soft ball consistency, it
will get hard or get dissolved in oil.
Sieving is not necessary, but make sure it is powdered fine.
If you flatten so thin, the adhirsam will turn very crisp. So make it thick.
Cook in low flame to make sure it gets cooked evenly and also make sure not to over cook. It
makes the adhirsam harder.
Flip immediately once the it rises up after you add the adhirsam in oil.
Use ghee when flattening each adhirsam. It will be sticky.
The jaggery syrup will be needed depending upon the quality of rice, some need more, some need
less. So for safer side, make more. So the given quantity will be more, so keep that in mind.
In case, you adhirsam is chewy or hard, steam it for 3 minutes in idli plate/ steamer. It becomes
soft. Just for trouble shooting.
Will add more tips as I remember or more from my MIL and mom :)
You can store the dough for months if keep refrigerated and use it whenever needed. Even fried adhirsams can
be in shelf for a week.
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Posted by Raks anand
Labels: INDIAN DIWALI SWEET RECIPES , SWEETS , TRADITIONAL
82 comments:
Babitha costa 31/10/12 11:39

Love adhirasam very much
babitha
http://babiscooking.blogspot.in/
Reply
Raji 31/10/12 11:40
One of my fav diwali delicacy... but always scared to make it on my own...my MIL makes the dough and
sends it to me..and I use it as and when required. You have made these perfectly..maybe I should also
dare to make these lovely adhirsams.
Reply
Sangeetha Priya 31/10/12 11:40
Very special recipe for Diwali with perfect tips, the last click is really tempting :-)
Today's recipe - Pumpkin Shaped Cookies
Reply
Vimitha Anand 31/10/12 12:09
Love adhirasam... looks yummy
Reply
Nivedhanams Sowmya 31/10/12 12:28

such a difficult recipe - you make it looks so easy!! well done raji!!
Sowmya
Ongoing Event + Giveaway - CEDD – HONEY
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Reply
Archana Chari 31/10/12 13:02
Superb post, Raks. I have assisted amma in making these and totally love it!
Reply
AISHWARYA 31/10/12 13:18
Such an awesome post I am surely going to try this. I have a doubt, what if the rice powder becomes dry,
can we sprinkle some water to the powder to retain the moisture?
Reply
Veena Theagarajan 31/10/12 13:44
Very nice and yummy Adhirsam..

Great-secret-of-life.blogspot.com
Reply
Kaveri Venkatesh 31/10/12 14:00

So well explained..even a beginner will feel confident of trying out this traditional sweet...Looks really
Good
Reply
WeR SAHM 31/10/12 14:28

wow what a nice write up dear... very impressive clicks...
Reply
Nagalakshmi V 31/10/12 15:13

this is one of my favourite sweets! they have come out perfect for you.
ps: love the moving bar on top too.
Reply
Sharmilee! :) 31/10/12 15:25
This is my fav anytime...can munch it nonstop...looks awesome!

Reply
sowmya(creative saga) 31/10/12 16:12
this one is really tricky to make..hats off to you to get such wonderful ones..
Reply
Kurinji 31/10/12 16:33
very nice...
Reply
Pri 31/10/12 16:46
Wow lovely adhirasam given me the confidence to do well this time for Diwali thanks Raks..
Reply
RAKS KITCHEN 31/10/12 16:59
Aishwarya, Keep it pressed so that the moisture is still there.If it dries, then just proceed making the
dough. If the dough is very stiff later, then you can sprinkle milk to make it loose.
Reply
Priya 31/10/12 17:26
Even i never tried making them, its scares me a lot, after many flops i dont have courage to make some, i
love that sugar adhirasam too,my grandma brings me specially for every deepavali,missing her now:(.
Prefect looking my fav adhirasam Raji,well done.

Reply
jeyashrisuresh 31/10/12 20:24
Even i have never tried adirasam so far as my mom always scares me that it will make more flop shows.
This one looks so tempting and one of my fav too. Turned out awesome
Reply
divya 31/10/12 21:11
OMG!!! Looks soooo....good!!!

Reply
Pranati Nath 31/10/12 21:18

in Odisha we call it Arisha pitha..they r looking super delicious.....thanks for sharing it..:)
Reply
Anu 31/10/12 21:48

Raji superb!!!! Kalkarae. Looks so tempting.
Reply
Umamaheswari 1/11/12 02:07
Raji, I tried your adirasam recipe and it turned out great. Your tip about keeping the rice moist was right,
I have tried adirasam before, but this time it was just perfect!
Reply
Chitra 1/11/12 03:50
I love adhirasams! Your pic tempts me.

Reply
Raji Ravi 1/11/12 04:34
yummy ......usually i dont like adirasam...but seeing yr clicks telling me to taste it
Reply
cumincoriandercardamom 1/11/12 05:17

Gorgeous!! I can smell the ghee and jaggery from here
Reply
sushmeetha 1/11/12 07:06
looks amazing...
Reply
runnergirlinthekitchen.blogspot.com 1/11/12 10:43
Mouthwateringgggg
Reply
Shabitha Karthikeyan 1/11/12 11:05
My Mom makes it the same way. I have not tried it myself. You are tempting me to try it this year. Nicely
done. Love the sliding menu bar on the top. Nice idea !!
Reply
sowji 1/11/12 14:14

Dear Raks, your way of presentation is very nice and excellent photography. BTW Adhirasam looks
yummy....:))
Reply
APARNARAJESHKUMAR 1/11/12 14:45
lovely raji :) and Gr8 attempt yeah its tough to prepare :)

Reply
Priya 1/11/12 14:51
Dear Raji,
The recipe looks awesome. All your recipes are awesome. Your detailed recipes have transformed my life.
I cannot thank you enough for your generosity in sharing your recipes. You rock!
Priya
Reply

Thank you everyone for your appreciations :)
Thank you Uma for trying and the prompt feedback too! Its super quick! :)
Reply
♥LOVE2COOK MALAYSIA♥ 1/11/12 21:48
My favourite adhirasam! Looks so perfect dear...
Join my Blog Event:~ DEEPAVALI DELIGHTS 2012
Reply
ANU 2/11/12 00:02
wow I know it takes up lot of hard work, patience and time....you did a great job dear..and nice clicks
too...
If you would like to link it to my event:
"DIWALI FOOD FEST" Nov 1th to Nov 30th
"Bake Fest #13" Nov 1th to Nov 30th

B-O-O-O-O Halloween Event Oct 5th to Nov 5th
SYF&HWS - Cook With SPICES" Series
South Indian Cooking - July 15th to Sep 15th
Reply
Unknown 2/11/12 13:47

Oh, the scrolling bar of snacks is moving too fast before I can grab some from each picture !! You are so
talented !! Love your blog, and tried lots of recipes from here, each one of them a success...!
Unfortunately, in our house, athirasam is made only for death anniversaries !! So it is absolutely
forbidden for me to make it for any festivals..!! Have you ever heard of this in any other family?? What a
waste of such a good sweet !!
Reply
Unknown, You are right. We make only for Diwali , other than that only for 1st death anniversary. Thats y
I dont make in between and took so long for me to get it right!
Reply
sapna 4/11/12 18:04
Raji one question i have is if one makes it with the ready made rice flour how will we make the flour
moist.I always appreciate your idea of making things from scratch.Looking forward to your reply.
Reply
Sowmia 5/11/12 14:38
Hi ka!
first of all i wanted to thank you so much for posting such traditional recipes like athirsam . Already I am
at an entry level in cooking, but having tried some of your other recipes, whihc has never failed , i
confidently tried this one . Thank god and you it came out great at the first time itself ka. To my surprise
my MIL loved it very much and appreciated me . Thanks ka. I have taken you as my maanaseega guru ka. I
used to tell this to my husband also.:) Thanks again ka keep posting.
Reply
Janani 5/11/12 22:56

Raks you are a eeal genius Like I always say I am always hooked on to ur site love the scrolling bar in ur
site all sweets look yummy. I was planning to do adhirasam had few flops before now got tips form my
athai and trying to do it and seeing ur site gives me more confident thank you for the lovely post.
Reply
Sukanya 6/11/12 09:19
hi raks /raji,
i made adhirasams for the first time following your recipe and they came out pretty decent. i feared of
the the dough disintegrating in oil, but it did hold onto the shape. but the problem is the inside is soft but
the outer covering is pretty crisp like murukku. donno what could have gone wrong....i did everything as
u hav said...am i missing something in the frying part? the outer cover did break a little here and there
while frying. by the way but for your post i wud have never got the gut to try it out. i can eat adhirams
like crazy. thank u so much...planning to make another batch before diwali. lemme see if i can get it rgt
this time. and you are doing an awesome job here in this blog. keep up the good work. :)
Reply
suja m 8/11/12 00:30
Hi raks
I came across your blog while checking jeyashree's blog.. wow simply superb.. just looking at your
receipes, presentation and especially your clicks makes me very hungry. u do with such an ease. great
work. i am planning to make your badushas. hope it comes great like yours. Advance deepavalli wishes.
keep up the good work.
Reply
sapna 8/11/12 15:57
Raji i made adirasam today.The smell of the dough was very tantalizing but to my disappointment this
was not come upto my expectation.Maybe too much of jaggery.It was very cripsy as in the case of masala
vada but the inside was a bit too gooey.
Reply
Jayashree 8/11/12 22:41
Your adirasam looks perfect and you have explained the entire process very well.
Reply
sabina 9/11/12 15:09
Hi raks am back I've posted recipe on my blog and linked you ..do check it out when you find
time...thanku for the wonderful recipe instructions my family just loved the adhirasams...
Reply
sabina 9/11/12 15:10
Forgot to post the link on my comment.

http://sabcancook.blogspot.in/2012/11/adhirasam.html
Reply
revathi 10/11/12 15:58
mouth watering
Reply
mouth watering 11/11/12 08:31

very nice rak but i tried didnt turn good some where i messed up its so crunchy
Reply

Your dough should be moist and loose. If its tight, it tends to get crunchy. Add milk and knead the dough
again to a loose consistency. That will sure work.
Reply

Hi sukanya,
Try making a little bit more thicker and keep the flame always in lowest possible. Flip as soon as it
comes up in the oil and do not over cook. Add milk and knead again and try.
Some times if the flour we using gets dry before we make the dough, it gets crispy. Hope this helps.
Reply
Devi 13/11/12 09:01
Hi, I tried making the dough just now and I guess my syrup is either too thick or I added too much Flour.
Now the dough is like puttu flour. Should I add milk right now, or should I make extra syrup and add it or
should I add milk tomorrow before frying in oil. Please reply. Wishing you a very happy Diwali.
Reply
If you can you can try making extra syrup and mix, or easy way is to add milk and mix just before making
adhirsam...hope this helps
Reply
notyet100 21/11/12 22:45
This one looks so exotic,,,,:)
Reply
Nani Mani 29/12/12 09:53

wow!adhirasam..mmmm....looks grt...my mom use to prepare this for diwali.i miss her a lot and her
adhirasam too...hereafter i will prepare this on my own
thanks for this wonderful traditional recipe
Reply
sherley 16/1/13 02:46
Hi Raji,
Adhirasam is my hubby's favortie sweet, mine too..! I tried making adhirasam twice b4 reading your post
n it was not up to the mark.. after reading ur recipe I made it for Diwali n it turned 2 b perfect..! I got
compliments from my hubby n in-laws ;-) all d credits goes 2 u.. ur tips were really useful.. thanks u so
much.. keep d good work.. sorry for my delayed comments.. I'm gonna do my nxt batch 2mrw, dough is
ready already:-)
Reply
sherley 16/1/13 03:06
Hi Raji,
Adhirasam is my hubby's favorite, mine too.. I tried making adhirasam twice b4 reading ur post n it was
not up to the mark.. after reading ur recipe I made it for Diwali n it turned out to b perfect.. I was
complimented by my hubby n in-laws;-) all d credit goes to u.. ur tips were so useful.. thanks alot n keep
d good work.. sorry for my delayed comment.. gonna do my nxt batch 2mrw, dough is ready already..
thanks to u once again.. I hv tried many of ur recipes n it always turns out b wonderful:-)
Reply
sandhya sekar 8/8/13 21:15
Hi Akka.
am very big lover of adhirasam , but bit afraid of tat consistency, now after seeing ur recipe am confident
tat tis time i wil do it
Reply
divya 16/8/13 21:41
Can i use ready made rice flour? i'm not sure how rice will dry in my climate(london)
Reply
Replies
Raks anand 20/8/13 09:18
I have tried once, it came out very crisp.
Reply
Rama V V 7/10/13 06:33
Hi can you specify the quantity of jaggery. Also if it is ready made flour what is the quantity
Reply
Replies
Raks anand 7/10/13 16:46
Sorry, while re editing, got deleted, updated now. And I am not sure if its ready-made flour if
it would turn out nice.
Reply
Lakshmi Venkatesh 17/10/13 14:00
I tried it . came out really well.. Thanks!!

Reply
Lakshmi Venkatesh 17/10/13 14:00
I tried it. Came out really well. Thanks..

Reply
shanmu G 25/10/13 06:01
Hi Raks !!
I just tried ur recipe...the 1st 3 samples tat I tried turned out to be crisp n the dough was too loose..so I
added 2 tblp rice flour n now its jus getting seperated in oil...any tips on how to get it back in
shape..please reply !!
Reply
Replies
Raks anand 25/10/13 08:38
Adding rice flour later never works. Making dough before the rice flour looses its moisture is
the key in making. I have no solution for adhirasam getting separated in oil. I will consult with
my elders at home and get back if at all there is any solution.
Reply
shanmu G 25/10/13 09:42
sure thanks a lot !!!
Reply
kanchana 28/10/13 19:23
Hi Raks,
Can i use thai white rice for make this adirasam
Reply
Vidhya 28/10/13 22:13

I tried the adhirasam recipe over the weekend and I couldnt believe it came out perfect following this
recipe. It was just perfect! Thanks a ton
Reply
Vidhya 28/10/13 22:15

I tried out this recipe over the weekend and it came out perfect. The adhirasam came out so soft so
please follow every single word from Raks! Thanks for the wonderful step by step recipe.
Reply
Dev Pratha 29/10/13 06:30

Thanks for wonderful recipes and perfect measurements. I tried Adhirasam,Muruku, Ribbon pakoda and
boondhi from your site. It came wonderful . Thank You very much to make me cook wonderful
Reply
Rohini 31/10/13 01:23

Hi Raks i tried making dough for adhirasam but
the measurement for syrup which u gave was
not enough then again i prepared syrup and added..
I want th know whether it should be fine...
Reply
Rohini 31/10/13 01:24
Hi Raks i tried making dough for adhirasam but

the measurement for syrup which u gave was
not enough then again i prepared syrup and added..
I want to know whether it should be fine...
Reply
Replies
Raks anand 31/10/13 11:07
Oh i have given more syrup quantity, not sure why it wasnt enough. I think ther should not be
problem. try and see
Reply
Sarada Subramaniam 31/10/13 13:08
Hi raks,
I tried this...what I scared was happened,but it's ok,it turned out crispy and chewy,don't know what
happened? One request ..next time when u make athirsam can u pls upload the full video,that will be
really helpful to know the right dough consistency and thickness...thank you
Reply
Replies
Raks anand 31/10/13 16:11
Try kneading the dough with milk and make it it thicker. Sure will try to do a video
Reply
Sarada Subramaniam 1/11/13 00:06

Thank you
Reply
Praise 3/11/13 06:20
Hi Raks, just preared the dough following your suggestion it is a little bit loose & gooey .. hopefully it
would get stiffer ...what to do with leftover syrup any suggestions ??? thanks for sharing this receipe.. its
one of my favorite sweet.
Reply
Replies
Raks anand 8/11/13 10:53
Just mix with luke warm milk, it tastes great. Or add some grated coconut and heat to get a
chewy coconut candy.
Reply
sathya senthil 6/11/13 01:12
I always want to try adhirasam but i keep on posting it bcz its diff task.But your detailed pic gives me
enthusiasm to do it quickly. Adhirasam looks too soft (you got fantastic texture)
Reply
RAJESHTRAJAN 6/11/13 21:18

My wife did this, now the dough too rough and not able to make as a ball and it got too dry and powered
again. So we added more Jaggery then put in oil but it was melt in oil and lost its shape. too much tired
and we dont know what to do with dough. We started with half KG of rice flour and now it is become 1.5
KG by adding Jaggery and rice flour repeatedly!!!!!!
Reply
Sakthivel Sellammal 13/11/13 09:21

Can palm jaggery used for adhirasam?
Reply
Akshara S 14/4/14 18:43
i tried making adhirasam today .. As soon as i dropped the adhirasam in the oil , it immediately broke in
the oil... Can u guide me where did i do the mistake?
Reply
Replies
Raks anand 15/4/14 08:41

May be the syrup consistency is not right.
Reply
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ADHIRASAM RECIPE - DIWALI RECIPES | RAK'S KITCHEN Page 1 of 13

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Sieving is not necessary, but make sure it is powdered fine.

Use ghee when flattening each adhirsam. It will be sticky.

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Babitha costa 31/10/12 11:39

Raji 31/10/12 11:40

Sangeetha Priya 31/10/12 11:40

Vimitha Anand 31/10/12 12:09

Love adhirasam... looks yummy

Nivedhanams Sowmya 31/10/12 12:28

Archana Chari 31/10/12 13:02

AISHWARYA 31/10/12 13:18

Veena Theagarajan 31/10/12 13:44

Very nice and yummy Adhirsam..

Kaveri Venkatesh 31/10/12 14:00

WeR SAHM 31/10/12 14:28

Nagalakshmi V 31/10/12 15:13

ps: love the moving bar on top too.

Sharmilee! :) 31/10/12 15:25

This is my fav anytime...can munch it nonstop...looks awesome!

sowmya(creative saga) 31/10/12 16:12

Kurinji 31/10/12 16:33

Pri 31/10/12 16:46

RAKS KITCHEN 31/10/12 16:59

Priya 31/10/12 17:26

Prefect looking my fav adhirasam Raji,well done.

jeyashrisuresh 31/10/12 20:24

divya 31/10/12 21:11

OMG!!! Looks soooo....good!!!

Pranati Nath 31/10/12 21:18

Anu 31/10/12 21:48

Umamaheswari 1/11/12 02:07