Search Chitra's Food Book

January 18, 2010


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adhirasam- picture

Hello friends ,
Wish u all a very happy & prosperous new year.Hope u all had a great new year day celebrationSmile .To start this fabulous new year and to celebrate my blog anniversary,i thought of posting this sweet recipe. I thank one and all for visiting my blog & for leaving your valuable comments & awards. Hope u all will be around and boost me Smile.
Now coming to this sweet recipe , my MIL is an expert in making Adhirasam.In my apartment , all my neighbours used to call her for guidance.I learnt this recipe from her and posting for u all.My MIL always uses home made rice flour for making this sweet.Do refer the”Notes”section for tips and tricks! I have also attached a video to help beginners and for my future reference.Hope u find it useful.To reduce the video time,i had cut short the syrup consistency part as i had already posted a separate video for the same.Do click this link for adhirasam syrup video.

adhirasam recipe

Adhirasam recipe

Adhirasam recipe How to adhirasam sweet recipe with step by step pictures
Cuisine: Indian
Category: Sweet
Serves: 10 nos
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes


  • Raw rice - 1 cup or Homemade rice flour – 1.5 cups
  • Grated jaggery - 3/4 cup
  • Water - 1/3 cup
  • Cardamom powder - 1/4 tsp
  • Black/white sesame seeds - 1/2 tsp
  • Cooking oil - to deep fry

  • For homemade rice flour,wash and soak the raw rice for 2 hours.Spread in a paper and let it dry for 10 minutes.Grind the rice little coarsely(It should look fine in texture but when u touch it,it should be slightly coarse.By making this way,adhirasam will get a good texture as in shops) in batches.Sieve and set aside.Rice flour is ready.
  • For syrup,Powder the jaggery and add little water just to cover it(Beginners add 1:2 ratio of water and jaggery). Keep it on the flame and melt it.Drain the impurities using a metal strainer. Keep the syrup on the medium flame.Let it boil for sometime.
adhirasam tile1
  • Take little water in a plate and pour a drop of syrup.The syrup should not dissolve.U’ll be able to gather the syrup and make a soft sliding ball out of the syrup. This is called rollover(uruttu padham in tamil )consistency.Add the cardamom powder.Switch off the flame .
jaggery syrup tile3
  • Take the rice flour in a wide mouthed bowl.Add sesame seeds(if using).Make a dent in the center and set aside.Pour the syrup into the rice flour.Add little by little and mix the flour to make a smooth dough,soft,pliable and goey.It will harden as time proceeds.Some syrup may remain unused.All the syrup may not be necessary..
adhirasam tile2
  • Transfer the dough to an air tight container after it cools down.The next day or third day take the dough and make small lemon sized balls.Take a thick polythene sheet /Banana leaf and grease with oil/ghee.Pat it with ur fingers to make a small poori. thickness should be like poori.
adhirasam tile3
adhirasam tile4
  • In the mean time heat oil in a kadai to deep fry.As soon as u put the adhirasam in hot oil it will bulge and immediately u should flip it over.Let the other side cook for 1 or 2 seconds till the bubbles cease and then take it out by draining the excess oil.Keep the flame in medium high /Medium for even cooking.I always deep fry one at a time.After taking out from the oil keep the adhirasam in between two round shaped ladles and press it well on all the sides. The excess oil gets drained out.Keep in a tissue
adhirasam tile5
  • Stack the adhirasams and store in an air tight container.

How to make adhirasam sweet

Adhirasam syrup consistency

  • Always use processed rice flour to make adhirasam. /store bought flour makes the adhirasam hard & chewy. The processed flour should be slightly wet. Should not be dry.
    • To make processed rice flour,soak raw rice in water for 2 hrs. Drain the water & spread the rice in a paper or cloth for 5 minutes.Now grind the rice to make a slightly coarse powder. Sieve & repeat the same process & use this rice flour to make adhirasam.
    • Based on the texture of rice flour,it absorbs jaggery syrup.The more fine,the less it takes.
    • To get the texture of adhirasam as u get in shops,make the rice flour slightly It should look like a fine powder but when u touch it will be very slightly coarse.
  • The consistency of syrup is very important.It should be a loose,soft ball.It wont dissolve in water at the same time it should not be tight as a hard ball.U will able to gather the syrup and when u take the syrup in ur fingers,it will slide.The total time to reach the consistency will be within 5-7 minutes in high flame.
  • The color of adhirasam depends upon the color of jaggery u use. Some jaggery may be light yellow in color. So its better if u buy Paagu vellam which would be in golden yellow to get a nice color .
  • The quantity of syrup may vary based on the quality of rice flour.So add carefully.If u add excess syrup,adhirasam will dissolve in oil.If u add less syrup,it may turn hard n chewy.
  • Adhirasam dough can be preserved for 10 days.No need to even refrigerate if u make it perfect.
  • If u feel u’ve added excess syrup to the dough and if its sticky,u can add  little Maida or wheat flour to bring non sticky consistency.
  • Suppose if the dough is very hard u can add little milk and if necessary add little jaggery syrup to make a soft pliable dough .
  • If u wish to serve it hot, keep the adhirasam in a idli plate and steam for few seconds to make it soft and hot.Please do not fry again  .
  • Last but not the least , don’t deep fry the adhirasams for longer time because it may become a murukku Wink
          Once again I thank all my blogger friends & readers for taking my blog all this way.I need all your encouragement and support for all my future endeavoursSmile .I thank u all with this virtual treat of adhirasam Winking smile

adhirasam recipe


  1. Welcome back Chithra. Happy new year and congrats on your blog anniversary.
    I love this sweet very much, wish i could have that plate right now. Looks yummy.

  2. Welcome Back CHitra, belated new year wishes and belated pongal wishes...I love adhirasam, urs looks really tempting..i never tried adhirasam at home, urs pulling me to try out...Congrats on ur blog anniversary dear..

  3. My BIL mom makes this too and once i was in my sisters place and she just had a box of this, i really enjoyed eating this.
    Your look yumm.

  4. Hi.Congrats on ur bloganniversary. I used to buy adhiirasam from sarvana bhavan, thanx for sharing the recipe, will try this at home.

  5. Hmm....Yummy adhirasam..I just love them..I used to help my mom when she was making them...they look just perfect..and haa congrats on the blog anniversary and happy new year dear

  6. wow!!delicious sweet...i love this one...give one please..

  7. Congrats on u r blog anniversary....nice to see u back...this is very common sweet in Andhra...we call it Ariselu....your look soft and yummy....

  8. Gorgeous looking adhirsams,I just love adhirsams long time since i had this :( Badly wanting some now!!

    I am a sucker in making these,tried twice but failed :(

    Happy blog anniversary and congrats on reaching 100 posts milestone,wish you celebrate many more like this :)

  9. Awesome looking adhirasams. My family's all time favourite. You have explained the procedure so well. Thnx for the recipe.


  10. Congrats on your blog anniversary with athirasam

  11. athirasams have come out so used to be my favourite sweet too..welcome back and congratulations. :-)

  12. welcome back.congrats on ur 100th post and blog anniversary.
    what a perfect looking adirasams.never tried this.tempting chitra.
    amazing click.

  13. Welcome back. Happy New Year. Congratulations.
    The adrasams look great. I attempted them once and it was a real flop. Never tried them again. But I just love to binge on them

  14. Congrats dear...Athirasam looks yummy and delicious...

  15. How were the holidays at home Chitra?
    Two in one celebrations??? Congratulations.
    and a befitting favourite too.

  16. A very happy new year and happy pongal to you Chitra.
    Congrats on your blog anniversary too:)

    The sweet looks mom and mil are also expert in making sweets and in cooking:) and all the neighbours call them for their guidance (especially while making traditional sweets)
    Cheers and do visit,

  17. Welcome back Chitra...Happy New year and Happy blog anniversary :) Nice tempting sweet too!

  18. The athirasams look so yummy..I love them but honestly never made them as the pagu patham is the tricky part..amma always makes it for varalakshmi viratham and diwali..I was thinking of trying it and there you gave the recipe and pix..

    Will make it and let you know..

  19. Congratulations and Happy Anniversary to "Ratatouille - Any one can cook" !!!!

    your perfect Adhirassams are making me mouth water!!! it's been some time since I ate these back in India. my grandma makes them so well;

    i have never tried these at home but your instructions and the tips below the recipe push me to go ahead to try the recipe. very cruel temptations, delicious sweet!!

  20. they look just was a disaster when I tried this a couple of years ago..never attempted again

  21. Looks perfect chitra... Welcome back...
    I love these sweets and would love to have one...

  22. I like these very much but I never get the sugar consistency right..always turns very hard..urs loooks perfect and yummy.Can u send some over??

  23. Never tried adhirasam - I bookmarked!

  24. Congratulations on your blog anniversary! Adhirasam sweet looks delicious, something new to me!

  25. love athirsam but never tried making them at home.paati used to make them so well!have bookmarked your recipe. happy blog anniversery :-)

  26. Thanks a lot dearies for ur sweet wishes & comments.. do try this & let me know..:)

  27. I never tasted this,heard a lot abt this,thanx for sharing.looks so awesome..

  28. my fav sweet for diwali!!! Thanks for sharing

  29. Congrats on reaching this milestone Chitra ! And athirasam is a great way to celebrate, looks delicious ! Bookmarked :-)

  30. Hey u r back with a sweet bang.... ;-) Congrats on your milestone.... & wishes for many more.... Missed u while u were not around....

    I loved the perfect looking athrasas.... PICTURE PERFECT!!!! The texture, the color.... verything perfect.... Loved & saved it too.... Convey my regard to your genius mother in-law....

    Hope u have a gr8 year ahead....


  31. This the perfect and mouthwatering Athirasam..Thanks for sharing !

  32. Lovely Athirasam, Congrats on your Anniversary and wishes for many more to come.

  33. This looks perfect. I have never dared to make this one its my MIL who prepares athirasam.

  34. good to have you back! It does require great skills to make such a flaky athirasam!

  35. yummy adhirasam....U r so talented!

  36. Lovely looking sweet. Happy 2010 and first blog anniversary. Enjoy and keep on blogging! :))

  37. Hi
    Congrats on your blog anniversary..first time here..sweet looka yummy and great click too...following your blog,so i don't miss any post..

    cheers and do visit

  38. WElcome back Chitra. Happy blog anniversary.

    Athirasam looks perfect. It does require quite a bit of practise to get it right. Yours have come out really well.

  39. Happy blog Anniversary.

    wow looks so perfect..nice click too

  40. oh my... looks very tempting. i love adhirasam. i miss it:(

  41. Chitra, its a perfect way to start this new year... I just love adhirasam, am bookmarking this!!! Looks very tempting!!!

  42. Chitra,

    Athirasam looks reallly good. I will try some time

  43. This reminds me of roat that would be made to be served at poojas.

  44. This comment has been removed by a blog administrator.

  45. Its been a while, how are you? Welcome back.

    Adhirasam looks perfect, looks very authentic, I still cudnt perfect his recipe, mine always to try ur version soon, thanks for the recipe:)

  46. Thanks for visiting my blog...I will definitely be following your recipes...

    Love this traditional mom makes it quite a bit...I was actually planning to try out this recipe soon..

    Thanks for the wonderful tips on making it.


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