Adhirasam | For Beginners with Step by Step Pictures
Adhirasam recipe with tips, tricks and step by step photos.
Prep Time10 mins
Cook Time30 mins
Soaking Time2 hrs
Total Time2 hrs 30 mins
- Raw Rice – 2 cups or 400 gms
- Jaggery - 1+1/2 cups or 300 gms grated
- Cardamom Pods – 2
- Water – 1 cup or 200 ml
- Ghee – 1 tbsp
- Oil – For deep frying
Preparing Rice Flour for Adhirasam:
When the rice is still damp place the rice in a mixer along with cardamom pods and grind it to a powder.
If you want, you can sieve to a fine powder. But I didn’t as I prefer it to the consistency of fine sooji or rava.
Transfer the flour to a bowl and press it tight and place a clean cloth over the bowl to prevent formation of water droplets as the flour will be still warm.
Making Jaggery Syrup for Adhirasam:
Heat water in a thick bottomed vessel and add the jaggery to it. Mix well and let it dissolve completely. Pass the jaggery syrup through a sieve to remove impurities.
Transfer the syrup again to the thick bottomed vessel and let it come to a boil over full flame. First the syrup will be thin and you can swipe the bubbles to the side to see the clear syrup.
After some time, the syrup will thicken, color will darken and the bubbles will be incessant as it will boil from within. Simmer the flame completely. You will not be able to swipe away the bubble to the side with the spatula. This is the stage to start checking for string consistency.
Keep a small bowl of water and add a few drops of the syrup. If the drops settle in the water and you are able to gather the syrup with your finger tips, that is the correct consistency. (In tamil, it is called as “Uruttu padham” or “Thakkali Padham”).
Take the vessel off the stove. Add ghee and mix well.
Making Adhirasam Dough:
Add the rice flour little by little while mixing it with a ladle. All the flour will be used up.
The dough will be a bit loose but it will come to the correct consistency once the syrup cools down.
You can store this dough at room temperature in an air tight container for a week. You can either make adhirasam the next day or straight away. As I don’t make more than 2 cups, I make it immediately after the dough cools down.
How to make Adhirasam:
Divide the dough into equal lemon sized balls.
Grease a plastic sheet or a plantain leaf with ghee. Place a ball on the leaf and pat with your finger tips into a flat disc. It should neither be thick nor too thin.
Heat oil in a kadai. After it gets hot, take a pea sized ball, gently press between your fingers and drop into the oil. If it rises slowly to the top, the temperature is correct. Now completely simmer the flame.
Slip the adhirasam into the oil. It will sink initially and will then rise to the top.
Flip it gently for the other side to cook. It will puff up a bit like a poori. Drain and transfer to a plate.
Immediately, press the cooked adhirasam with the bottom side of a bowl, to remove excess oil and to flatten it. You can press it between two ladles over the stove itself or you can also use a adhirasam kattai for this.
Once the adhirasam cools down completely, store in a container arranging one next to the other to avoid them from sticking together.
Homemade Adhirasam stores well for a fortnight at room temperature.