Tuesday, January 31, 2012

Adhirasam recipe

A festival delight made out of freshly ground rice flour and jaggery offered to the Gods.As far as I can remember my grandma used to make these the best.....crunchy on the outside and soft on the inside.lets have a look on the ingredients:

2 cups raw rice
1 cup jaggery
1tsp cardomom powder
oil for deep frying

Although the ingredients list is simple enough the recipe takes a little patience as the consistency of the dough directly influences the final product,take care to batch test if uncertain .


  • start by soaking 2 cups of rice for about 2 to 3 hours
  • drain and spread over a kitchen towel to get dry for about 20 minutes.
  • heat 1 cup of jaggery in about 1/4 cup of water and bring to a boil.simmer until the syrup is thick enough to settle in the bottom of a bowl filled with water 
  • Return to the rice and make sure it is only a three fourth part dry and still has some moisture,make a coarse powder of this .
  •  Add cardomom powder and the jaggery syrup,mix everything slowly and thoroughly  to get a smooth dough .For best result let this sit for 24 hours before proceeding further
  • Next day take a small portion of the dough and shape it like a puri on a sheet ,use a little oil if sticky.
  • carefully drop this into preheated oil and fry until golden brown.
  • Enjoy
Here is a quick video tutorial:

Tips : 
  1. If the next day the dough tends to be dry add a little milk 
  2. Do not refrigerate the dough 
  3. If the adhirasam breaks apart this means the jaggery syrup was too thin.
  4. If the product is too hard it means the rice flour had no moisture(I remember making real hard once two years back out of store bought rice )"FRESH" ground rice with some moisture is the key.also let it sit for 24 hrs minimum.
Wishing all happy festival season!
Thank you for visiting !

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