Go Back

Adhirasam recipe in Tamil - With tips and tricks

Prep Time 1 hr
Cook Time 15 mins
Total Time 13 hrs 15 mins
Cuisine Indian
Servings 5 people


  • Raw rice flour : 500 gms
  • Jaggery : 300 - 320 gms
  • Water : 1/2 glass
  • Cardamom powder : 1/2 tsp
  • Dry ginger powder : 1/4 tsp
  • Oil for greasing and frying


  • First the rice is soaked in water and dried in shade and ground into a fine powder and need to sieve well, when the rice is 3/4th dried and retains some moisture at once we need to prepare for adhirasam. Take correct quantities of rice flour and jaggery. 500 gms raw rice, 300 - 320 gms jaggery
  • Add jaggery in a vessel to melt and add 1/2 glass water
  • Once the jaggery dissolves strain and transfer to another vessel to make syrup consistency
  • Mix well to avoid burning at the bottom.
  • Add 1/2 tsp cardamom powder, 1/4 th tsp dry ginger powder/sukku
  • Heat in low to medium flame and check the consistency again and again as we should not miss the consistency
  • It took around 10-12 mins to get the consistency, Now check the consistency again, it has become thick but could not take in hands, boil for few mins
  • Now you can able to take the syrup in hands, this is the right consistency
  • Now start adding rice flour little by little and mix well
  • After adding all the flour combine well
  • Always keep in low flame and stir
  • It has combined well and do not heat too much
  • Switch off at this stage, check consistency
  • Immediately transfer to another vessel and cool down.
  • Next day take it out and let it comes to room temperature. check the consistency, you will feel little dry apply some ghee and knead a little
  • Take a small ball sized dough roll it in your palms
  • Apply ghee in the plantain leaf too, you can also use any sheet to make shapes
  • Place the ball on the leaf and flatten gently with your palms
  • Similarly make other athirasam into shape
  • Make medium sized rounds and little thick
  • Meanwhile preheat oil in a kadai, after it comes to a proper temperatur keep in medium flame
  • And then drop them gently in oil
  • Once the dropped adhirasam comes up turn sides and cook, once it turns to gloden color remove
  • While removing from oil use 2 laddle, one to take and one to press the excess oil from the adhirasam
  • Pressing the adhirasam to remove excess oil is very important
  • Once done keep it on a tissue paper to drain excess oil, Do not over cook adhirasam, once it floats up turn sides and once it changes color remove from oil
  • Yummy adhirasam is ready now. It will be crispy first later it turns soft when it is room temperature
  • After an hour remove the paper, cover the container.
  • Yummy adhirasam is ready !!! Try this Diwali !!!