Adhirasam Recipe: Authentic South Indian Sweet Treat
2 hours 45 minutes
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About Adhirasam Recipe: Authentic South Indian Sweet Treat
Indulge in the irresistible taste of Adhirasam, a traditional South Indian sweet, perfect for festive occasions or a special treat. Made with simple ingredients like rice flour and jaggery (also known as palm sugar), this recipe balances unique flavors and textures in every bite. The key to achieving the perfect Adhirasam lies in getting the consistency of the rice flour and jaggery syrup just right – a little patience is rewarded with a truly unforgettable dessert.This recipe uses 24 Mantra Organic Jaggery for its rich flavor and dark brown color, but you can substitute with another high-quality jaggery. Jaggery offers a multitude of health benefits, adding an extra layer of goodness to this already delightful confection. Prepare to be amazed by the simple yet satisfying process, resulting in soft, chewy Adhirasams that are sure to become a family favorite.
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Recipe Time & More
Prep2 hours
Cook45 minutes
Total2 hours 45 minutes
Ingredients
For the Jaggery Syrup
- 260 gm Jaggery also called palm sugar; use a dark brown, high-quality jaggery such as 24 mantra organic jaggery
- 1/4 cup Water
- 5 Cardamom Pods crushed; approximately 5 pods
For the Adhirasam
- 2 cup Ponni Rice raw rice
- 1 tsp Ghee desi ghee preferred
- 2 cup Oil for deep frying; gingelly (sesame) or groundnut oil recommended
Instructions
Prepare the Rice
- Wash and soak 2 cups of Ponni raw rice for 1 hour. Drain thoroughly and spread on a clean cloth to dry for 30 minutes.
Make the Jaggery Syrup
- While the rice is drying, break the jaggery into small pieces. In a pan, combine the jaggery, 1/4 cup water, and crushed cardamom pods.
Simmer the Jaggery Syrup
- Bring the jaggery mixture to a boil over medium heat, then remove from the heat. Strain the mixture through a fine-mesh sieve into a clean pan to remove any impurities.
Cook the Jaggery Syrup to Soft-Ball Stage
- Return the strained syrup to medium heat. Cook until it reaches the soft-ball stage. To test, drop a small amount of syrup into a bowl of cold water. It should form a soft ball when rolled between your fingers.
Important: Stop Cooking at the Right Time
- Immediately remove from the heat as soon as the soft-ball stage is reached. This is crucial for perfect Adhirasam.
Combine Flour and Syrup
- Add the dry rice flour to the hot jaggery syrup, a little at a time, mixing with a ladle until a soft, thick dough forms, similar in consistency to chapatti dough.
Rest the Dough
- Once the mixture has cooled slightly, add the ghee and gently knead the dough. Do not overknead. Transfer the dough to an airtight steel container and let it rest at room temperature for at least 24 hours (48 hours is even better). Do not refrigerate.
Shape and Fry the Adhirasam
- After resting, the dough will be softer and easier to work with. Roll the dough into small lemon-sized balls. Using parchment paper or banana leaves, flatten each ball into a disc.
Deep Fry the Adhirasam
- Heat oil in a wok or deep fryer to 350°F (175°C). Deep fry the Adhirasam discs until golden brown. Remove and place on a paper towel-lined plate to absorb excess oil. For extra crispiness, gently press the fried Adhirasam between two flat ladles to remove excess oil.
Recipe Notes
Expert Tips for Perfect Adhirasam
- Use high-quality jaggery for the best flavor and color.
- Don't over-knead the dough after adding the ghee, as this can make the Adhirasam tough.
- Letting the dough rest overnight is key to developing its soft texture.
- Adjust the frying time depending on your stovetop's heat. Fry over medium heat to ensure even cooking and prevent burning.
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Recipe Nutrition
Calories: 50kcalCarbohydrates: 4gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4g
Rajeswari Annamalai
Articles: 100
4 Comments
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This looks so inviting! I’m eager to try it.
Absolutely mouthwatering! Thanks for sharing.
I’m excited to make this at home!
I’m in love with this recipe already!