Adhirasam Recipe – A Traditional South Indian Delight for Diwali

Overview Cooktime Ingredients Instructions Notes

Overview

Adhirasam is a classic South Indian sweet that brings back memories of festivals, family gatherings, and traditional celebrations. Made from rice flour and jaggery, this delicacy is crispy on the outside and soft on the inside, offering a unique texture and flavor. The recipe is simple but requires some precision, especially when it comes to making the dough and frying the sweet.

In this blog, we'll explore how to make adhirasam in an easy step-by-step guide that’s sure to help you recreate this traditional treat at home.

Ingredients

1 cup raw rice
¾ cup cane sugar (Add to cart)
½ tsp cardamom powder
Water
2 tsp ghee for kneading(Add to cart)
Oil (for deep frying)

Instructions

How to make adhirasam?

Prepare the Rice Flour:

Soak the raw rice for 4 to 5 hours.

Drain the water and spread the rice on a clean cloth to dry slightly. The rice should still retain some moisture.

Once semi-dry, grind the rice into a fine powder using a mixer. Sieve the flour to ensure it's smooth and lump-free. This is the key to making a perfect adhirasam recipe

Make the Sweet Syrup:

In a pan, add jaggery and a little water. Heat it until the jaggery melts and begins to thicken.

Keep boiling the syrup until it reaches a soft ball consistency. To check this, drop a little syrup in cold water – it should form a soft, pliable ball.

Turn off the heat and immediately add the jaggery syrup to the rice flour.

Mixing and Kneading the Dough:

Gradually mix the jaggery syrup into the rice flour. Stir well with a spoon or spatula.

Add cardamom powder for flavor. Knead the dough gently using your hands. You can add a few drops of ghee to soften the dough.

The dough should be soft and sticky, but not too loose. Cover it and let it rest for at least 24 hours. This resting time is crucial to make a good adhirasam recipe in Tamil style.

Shaping the Adhirasam:

After the dough has rested, knead it again slightly.

Take a small ball of dough and flatten it with your hands to form a small disc.

Repeat the process to shape all the adhirasams

Frying the Adhirasam:

Heat oil in a deep pan for frying.

Once the oil is hot, reduce the flame to medium and carefully slide in the adhirasams one by one.

Fry until they turn golden brown on both sides. Press the center gently with a ladle to remove excess oil while frying.

Remove and drain on a paper towel.

Notes

Tips for the Perfect Adhirasam

Rice Flour Consistency

The rice flour should have a little moisture left in it, which helps in binding the dough. Dry flour will make the dough crumbly, so be sure to follow the steps carefully.

Syrup Consistency

Soft ball stage is crucial. If the syrup is too thin, the dough won’t come together, and if it’s too thick, the adhirasam will turn hard.

Resting the Dough

Resting the dough overnight helps it to ferment slightly, enhancing the flavor and texture of the adhirasam.

Frying

Ensure the oil is hot enough, but don’t fry the adhirasams on high heat. They should cook evenly from the inside, which requires slow frying on medium heat.

Conclusion

Now that you know how to make adhirasam, it’s time to try your hand at this traditional sweet. While the preparation requires some patience, the end result is well worth the effort. Whether you are preparing for a festive occasion or just craving a homemade treat, adhirasam will surely impress your family and guests.For a richer and more authentic flavor, make sure to use pure ghee in your Adhirasam. Discover why ghee is essential for all your Diwali cooking

For those who want to explore more about adhirasam recipe in Tamil households, this sweet has been a favorite for centuries and continues to be a must-have during celebrations like Diwali. Enjoy the authentic taste of tradition right in your home!