Adhirasam Recipe With tips and tricks – How To Make Adhirasam

Published : | Last updated : March 6, 2025 | By
adhirasam- picture
Adhirasam recipe with step by step pictures and tips, tricks for troubleshooting if Adhirasam breaks or becomes hard or crispy. Adirasam (Ariselu in Telugu) is a deep fried Indian sweet made with rice flour and jaggery. 


My MIL is an expert in making Adhirasam.In my apartment , all my neighbours used to call her for guidance during Diwali. I learnt this recipe from her and posting for you all. For making soft adhirasam rice flour, jaggery syrup consistency is very important. My MIL always uses home made rice flour for making this sweet. Recently I found a recipe with store bought rice flour. I will try and post it soon. Do refer the”Notes”section for tips and tricks! 
I am happily sharing this post to celebrate my blog anniversary. I thank you all for your encouragement and support ! 
adhirasam recipe

Adhirasam recipe

Adhirasam recipe How to adhirasam sweet recipe with step by step pictures

Cuisine: Indian
Category: Sweet
Serves: 10
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes

INGREDIENTS

  • Raw rice – 1 cup or Homemade rice flour – 2 cups
  • Grated jaggery – 3/4 cup
  • Water – 1/3 cup
  • Cardamom powder – 1/4 tsp
  • Black/white sesame seeds – 1/2 tsp
  • Dry ginger powder – 1/4 tsp ( optional)
  • Cooking oil – to deep fry
HOW TO MAKE ADHIRASAM – METHOD

  • 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 you touch it, it should be slightly coarse. By making this way,adhirasam will get a good texture like 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 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. If you add more syrup, adhirasam breaks in oil. So be careful while adding the syrup. Dough should be slightly semi solid in consistency. Do not make it hard. Adhirasam will become chewy.
adhirasam tile2
  • Transfer the dough to an air tight container after it cools down. Let it ferment for one or two days. Do not refrigerate the dough. Keep in room temperature. 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 your fingers to make a small poori. Thickness should be like poori. Some people make a hole in the middle just like medu vada. It helps for uniform cooking. But My MIL doesn’t do it. So I too follow her. 
adhirasam tile3
adhirasam tile4
  • In the mean time heat oil in a kadai to deep fry. Put a pinch of dough and check it rises to the top immediately. Drop one adhirasam. As soon as you put the adhirasam in hot oil, it will bulge and becomes golden brown in the bottom. You should flip it over immediately. Let the other side cook for 1 or 2 seconds till the bubbles cease and then take it out by draining the excess oil. Its cooking is similar to deep frying poori. If you fry for long time, adhirasam will become crispy and break like murukku.  
  •  Keep the flame in medium high /Medium for even cooking. Do not deep fry more than 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 paper. Remove once it becomes warm and stack it one over the other. This helps to keep the adhirasam soft the next day. 
adhirasam tile5
  • Stack the adhirasams and store in an air tight container.


Note
  • 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 like we get in shops, make the rice flour slightly coarse. i.e It should look like a fine powder but when you 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 you take the syrup in your 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 you use. Some jaggery may be light yellow in color. So its better if you 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 you add excess syrup, adhirasam will break or disperse in oil. If you add less syrup, it may turn hard n chewy. 
  • If adhirasam breaks in oil, either the quantity of jaggery is more or the dough is too slimy. In that case, add little wheat flour, mix it well and try again OR if you have reserved homemade rice flour,  you can add very little to it. Adding more makes the adhirasam hard. 
  • Adhirasam dough can be preserved for 10 days. No need to even refrigerate if you make it perfect.
  • If you feel you’ve added excess syrup to the dough and if its too sticky, you can add little Maida or wheat flour to bring non sticky consistency. Maximum 1 tbsp can be added and not more than that.
  • Suppose if the dough is very hard, you can sprinkle little milk and if necessary add little jaggery syrup to make a soft pliable dough .
  • If the adhirasam becomes crispy or hard, you can steam in idli plate for few minutes to soften it. 
  • If you wish to serve it hot, keep the adhirasam in an 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 😉
          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 endeavours 🙂 . I thank you all with this virtual treat of adhirasam. 
adhirasam recipe

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49 thoughts on “Adhirasam Recipe With tips and tricks – How To Make Adhirasam”

  1. Valarmathi Sanjeev

    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.

    Reply
  2. Priya Suresh

    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..

    Reply
  3. Finla

    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.

    Reply
  5. Pari Vasisht

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

    Reply
  6. chef and her kitchen

    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

    Reply
  8. lubnakarim06

    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….

    Reply
  9. Raks

    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 :)

    Reply
  10. Ms.Chitchat

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

    Chitchat

    Reply
  13. Jeyashris Kitchen

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

    Reply
  14. radha

    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

    Reply
  16. lata raja

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

    Reply
  17. Rachana

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

    The sweet looks tempting…my 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,
    Rachana
    rachanakothari.blogspot.com

    Reply
  19. ruchikacooks

    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..

    Reply
  20. gtyuk

    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!!

    Reply
  23. Saraswathy Balakrishnan

    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??

    Reply
  26. Dershana

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

    Reply
  31. Ash

    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….

    Ash…
    (http://asha-oceanichope.blogspot.com/)

    Reply
  38. Hayley

    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

    Reply
  39. jayasree

    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.

    Reply
  42. Ramya Vijaykumar

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

    Reply
  48. Malar Gandhi

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

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

    Reply
  49. Meena

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

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

    Thanks for the wonderful tips on making it.

    Reply
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