How to make Adhirsam
Yields – 28-30
Raw Rice – 1 kg (pacharisi)
Jaggery – 3/4 kg
Cardamom -6 (remove the pods)
Oil for deep frying
First we will see how to prepare rice flour for athirasam. (I make it very clear that you cannot use ordinary store bought rice flour to prepare this)
Wash and soak raw rice for 2 hours.
After 2 hours, drain the water completely and spread it on a cloth or paper, so that it will absorb the excess water.
If you have a flour mill near your place, you can get it ground there for adhirasam, which is much easier.I got it ground in the flour mill.
I left it only for 1 day.
After 1 day
Take the dough out and knead again. Divide equally and make balls.
Meantime heat oil in a kadai, once the oil is heated, reduce the flame to medium.
Repeat the process for the rest of the dough. Hope I have made everything clear and easy for you.
Tips to repair if you go wrong
If the dough is very sticky or too loose and you are unable to make balls, then add a little wheat flour to it to get the right consistency.
If the dough is too tight, then add little more jaggery syrup or little milk to it.
Prepare or fry athirasam 1 or 2 days after preparing the athirasam dough for best results.
Are you searching for more Diwali Recipes, search no more! You have come to the right place. Find a long list of Diwali Recipes (both sweets and snacks)
ohh this is a long long recipe.. The way you have described it is quite good though.. I think I will try it sooner than I think 😉
Adhirsam is my favourite…nice step by step instructions.
your adhirasam looks delicious love to try them. It is in my do list.
Wow athirasam looks so delicious…
Perfectly made and looks so YUM !! This is one of my fav sweet !!
It looks yummy.My favarite dish.Iwill try thisrecipe
The only sweet I crave for in the U.S. They dont sell them at the stores, and that means I have to make them at home. Thanks for sharing.
i love adhirasam. but could 'nt make or get it in U.S stores
The sweet looks yummy. Will it come out well even if we grind it in mixie? cos we don have a mill here.
Can u post pics for enabling us understand the 'úruttu padham'.
Hi niranjana mam has explained the uruttu padam in the next line itself
Ur adhirasam looks really yummy.. Can we grind it in a mixie? will it come out wel? and also can u elaborate more on that uruttu padham. approximately at wat time the jaggery syrup will reach this consisitency? should we keep it the flame in sim wen this syrup is made?
I tried Adirasam many times and it didnt come out well.Either it was sticking into the oil or it was so hard to crunch.pls let me know wat mistake I did.
Niramjana – Yes, you can grind it in mixie but will take time.
Keep the flame in medium while making jaggery syrup.How to find the correct jaggery syrup consistency- Take a small cup of water, pour a tsp of jaggery syrup into it, if you are able to collect it and make a soft ball out of it, then it is the right consistency.
Uma Maheswari – The jaggery syrup is the most important step in making adirasam. If you boil the jaggery syrup beyond the 'úruttu padham'consisteny, then your adirasam will stick to the oil and be very hard. So take care while making jaggery syrup next time.
I always dreaded making adhirasams, but your tips gave me confidence & I tried it today. The consistency was correct and I was happy it would come perfect. But again I failed. The adhirasams got split and I what I got out was a powdery mass. So I added wheat flour & it came out well. But it is not as sweet as I would have liked it to be. Can you please tell me what could be the reason
The jaggery syrup consistency is very important for making athirasam.
Again after preparing the dough, you must not add water to it.You must keep it away from water.
The athirasam flour should not be fine but should be coarse.
While getting it ground in the mill, you must see to it that they have ground rice flour before that and not any other flour like finger millet etc.
hi can i grind it in a mixie? this is the first time i am going to prepare with ur step by step instructions thank u
Suchitra – You can grind in mixie but will take time. Read the whole recipe once or twice and also the comments and then start as many make mistake while preparing the jaggery syrup which is very important for this sweet.
ur receipe and tips were ausum and today i did adhirasam at home it come out well as above people said i also did mistake the dough has become little bit loose and i followed ur tip of mixing wheat floue and came out well evwryone in family were happy… thank u once again
neat explanation! but, cant we use ready made rice flour which we get from the shops?
Juliet – You can use ready made athirasam flour not just plain rice flour.Before Diwali all the shops sell athirasam flour. You can use that.
I have tried this recipe today and I could only grind the rice in a mixie, so the consistency was very coarse (like rava), but I got the uruttu pad ham correctly and so far, so good. do you think the coarseness of the rice will make the final product very rough?
thank u very much for your recipe instructions it helped me lot, , i tried so many times but failed now today i got it correct ie because of u thank u………
i tried athirasam for diwali.but when i put the balls into oil ,it loosen and spared in the oil.and also it absorb more oil.where it goes wrong?
You would have done mistake in the jaggery syrup.
How can solve this?
Hi pathu, how long can we keep athirasam after preparing it? ? should we keep in tight container again?
Nice one i made it and liked it very much.much appreciated. Thanks for your blog
Hi..if the rice flour is too coarse..what will happen??
I love athirasam very much but i dread making it, i think i ll try making it at home let me see and i will share with u the results
Hi, I have been following your blog… it is very useful and colourful!! I have a doubt in adhirasam…. You have said the prepared dough have to be kept for a day or two… but what if I am doing for a ceremony ( devasam) where I cannot prepare the dough before hand…. I have tried making it , but it is not giving the satisfactory results.. Any tips for preparing the dough and making it immediately? Please let me know….Thanks…
nice presentation and explanat
Pls tell me I had tryed 2'3times but coming and which jaggery should take.
I tried this recipe .i kept the dough for a day but the dough turned hard and what should I do to make it soft.what would have gone wrong?
Aarthy – The problem is you would have boiled the jaggery syrup more than needed. In that case the dough will turn hard .
The rice powder and jaggery syrup proration given was not enough to even wet flour properly. Syrup consistency came right. Tried adding more quantity syrup made. Became very sweet and outer very nice. But inside was powdery / mushy. Pls advise.
This is the correct measurement we follow usually.We add only 3/4 kg jaggery for 1 kg rice. Maybe you added too little water to make the syrup.
@Padhu Sankar the recipe says soft ball consistency but later it is referred as jaggery syrup. Kindly clarify.
The soft ball refers to the jaggery syrup consistency.
Hello Padhu Shankar … I used to make excellent admirasams years ago.. Since a few yes it's been getting crisp through and sometimes just breaks up into a mess in the oil. ……not crispy rims and soft Center , I tried your recipe and went by the book …jaggery syrup – light soft ball, soaked dried ground rice to a flour but not totally fine ..everything was fine but again crisp through & through 🙁
Please advise quantity of sugar to replace jaggery. I am not sure where in South Africa to buy jaggery
I have not tried it with sugar. Moreover I am not sure if it will work out.
Hii my adhitasam turned out crispy but dough n other stuff came out good.how to correct
Might be in frying. You must have overdone it.
Hi Padhu Sankar, you have mentioned "Prepare or fry athirasam 1 or 2 days after preparing the athirasam dough for best results" so should it be refrigerated during that period or kept in room temperature? Kindly advice me as this method can proportion the work and so I thought of trying it. I follow your recipes and it has come out great both in appearance and to my expectation. Now I always directly search your site for all recipes, thank you so much, Happy advanced Deepavali
I have written clearly that you do not have to refrigerate the dough. You can make it the next day. Thanks a lot for liking my recipes. Happy Diwali to you and your family.
My adhirasam is come out very well because of ur blog.Thank u Pathu.Happy Diwali.
Hello i grinded rice not to a fine powder it was granulated suguar type as i mixed jaggery syrup it didnt form a dough ..it become like wet sand type ..what shall i do now?any correction i cn do ..this is the first attempt of mine..plz tel me the solution..
I think you would have over boiled the jaggery syrup.
How many hours we need to rest the athirasam dough? When we can start to prepare? Can do frying on the same day itself??
Resting the dough is important to get soft athirasams. Rest for a minimum of 10 hours.
Athirasam turned crispy? How many days we need to keep for making it soft?
After 1 it became too thick, if i add little milk can i keep it another day for preparing adhirasams….
thanks dear for the repairing tips.. iam out of India missing my mom special sweet athirasam.. so try to prepare myself for the first time.. Dough becomes tight … now starts repairing….