Adhirasam | Athirasam| Ariselu | Kajjaaya
Adhirasam Recipe – A Traditional South Indian Sweet
Adhirasam is a classic and beloved South Indian sweet often prepared during festivals such as Diwali, Dussehra, and Sankranti. Known for its deep cultural significance and delightful taste, this dessert is a staple in many households across Tamil Nadu, Andhra Pradesh, Karnataka, and Telangana. It is also referred to as Ariselu in Telugu and Kajjaaya in Kannada. Adhirasam is made using processed rice flour and jaggery (paagu vellam), then deep-fried to perfection.
While its preparation may seem daunting for beginners, mastering Adhirasam becomes much easier with the right tips and techniques. This delicacy requires precision, especially with the jaggery syrup consistency, which is crucial to achieving the perfect texture and flavor. With the step-by-step recipe and expert tips shared below, you can recreate this traditional festive treat effortlessly and enjoy its authentic taste.
What Makes Adhirasam Special?
Adhirasam stands out because of its unique combination of ingredients and its traditional preparation method. Processed rice flour lends it a soft, chewy texture, while jaggery adds a natural sweetness and deep caramel-like flavor. The dough, rested to enhance its taste, is shaped into flat discs and fried until golden brown. The result is a dessert that’s crispy on the outside and soft on the inside, with a rich aroma of jaggery and cardamom.
Adhirasam is not just a sweet—it’s a symbol of tradition and celebration, often made in large batches to share with friends and family during festive occasions. Despite its simple ingredient list, achieving the perfect Adhirasam lies in the technique, particularly in preparing the jaggery syrup (paagu).
Tips for Making Perfect Adhirasam
1.Use Paagu Vellam (Jaggery):
Always use paagu vellam, a variety of jaggery known for its deep flavor and ability to hold the syrup’s consistency. Regular jaggery might not yield the desired results.
2.Slightly Wet Rice Flour:
The processed rice flour should retain slight moisture and be immediately mixed with the jaggery syrup when it reaches the right consistency.
3.Check for Soft-Ball Consistency:
The key to a perfect paagu (jaggery syrup) is its soft-ball consistency. Here’s how to test it:
•After the syrup crosses the two-string stage, keep a small bowl of water ready.
•Drop a little syrup into the water. If it holds its shape and can be rolled into a soft ball, the paagu is ready. Remove it from the heat immediately to avoid overcooking.
4.Dough Consistency:
•The dough should be slightly loose and pliable.
•If the dough becomes too hard, add a little warm milk (not water) and knead it to soften.
•If the dough is too loose, add a small amount of wheat flour to adjust the consistency.
5.Rest the Dough:
Resting the dough is crucial to enhance the flavor and texture of Adhirasam. Ideally, allow it to rest for 24 hours or more for the best results. The longer the resting period, the more flavorful the Adhirasam will be.
6.Frying:
•Shape the dough into flat discs before frying.
•Fry on medium heat to ensure even cooking and prevent the Adhirasam from becoming too hard or burning.
•Press lightly to remove excess oil while still warm.
With these tips and detailed instructions, making Adhirasam at home becomes a rewarding experience. This festive sweet is perfect for special occasions or as a treat to share with loved ones. Try this authentic recipe and immerse yourself in the rich flavors of South Indian tradition.
Try our 👇👇
Ingredients
Homemade Processed Rice flour-1 cupGrated Jaggery(Paagu vellam)-1 cup
Cardamom powder-1/4 tsp
Oil for frying
Water-1/4 cup
Method
👉First, grate the jaggery using a vegetable grater.👉In a heavy bottom vessel add jaggery and water bring it to a boil so that all jaggery dissolves, then remove from fire strain it and again keep the cleaned jaggery back on heat,allow it to boil and bring it to soft ball consistency.
👉Immediately remove from fire and quickly add the processed rice flour to it and mix everything well swiftly. Do not make the mixture too hard it should be slightly loose so add the flour accordingly.
👉Once you have mixed everything well close it tightly with a lid and allow it to rest for 24 hours or at least overnight.
Then the next day take equal sized ball out off the dough.
👉Then grease a Ziploc bag or Plantain leaf with oil place one ball of the dough and spread it out to thick poori shape.
👉Heat oil in a kadai for deep frying,once its hot slow the flame and gently slide the dough.Do not disturb for few minutes.
Cook it by flipping the sides occasionally until golden brown colour is reached.
👉Once you take the adhirasam out of the oil immediately place it in the adhirasam presser and press it to drain the excess oil. If you don't have a presser you can press it in-between two flat ladles .
👉Then place each adhirasam separately on a plate until it cools.
👉Store it in a airtight container by arranging small cleaned twigs at the bottom and then placing the Adhirasam on top of it (this is a very traditional method done to drain excess oil while storing) or you can store normally.
Yield -7-10 nos depending on size.
Tags
indiansweets