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Athirsam
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Athirsam – Adhirasam – Athirasam

Prep Time30 mins
Cook Time1 hr
Resting time8 hrs
Total Time1 hr 30 mins
Course: Dessert, Festival Recipes, Snack
Cuisine: Indian, Tamil Nadu
Servings: 15 servings

Ingredients

  • Homemade Rice flour – made from 1 cup of raw rice
  • Jaggery – ¾ cup
  • Cardamom powder – ¼ tsp
  • Sesame oil – to grease
  • Oil – to deep fry

Instructions

  • Make the home made rice flour and have it ready. I sieved the flour once, but if you have ground it fine, there is no need to sieve it. Have the flour ready in a wide bowl. Also add the cardamom powder to the flour and mix it well.
  • Making the jaggery syrup is one another very important step in this recipe. The jaggery syrup should be in a perfect soft ball stage. If it reaches over or under, the athirasam could end up being too hard or could disintegrate in the oil.
  • Heat the jaggery with about ½ cup of water. Heat it on medium heat to dissolve the jaggery. When it dissolves, filter it to remove any impurities. Now heat the syrup on medium flame and let it come to a vigorous boil. Let it thicken until it reaches the soft ball stage. To test, have a small cup with cold water ready. When the syrup thickens, add a drop of it into the cold water. The syrup should remain intact in the water without disintegrating. Remove this chunk of syrup with your fingers and at this time it should form a soft ball. If this happens, we have the right consistency. Remove it from flame right away.
  • Now add this syrup carefully to the rice flour. Do not add all the syrup at once. Keep adding little by little and stir the flour with a wooden ladle. Once the rice flour absorbs all the syrups and comes to a dough consistency, stop adding the syrup. Make sure the dough is a little bit on the looser side as it will become hard after some time. Once the mixture cools down a bit, gather everything together and make soft dough. Rest this dough at least for a day to have better flavors. The dough can be left outside for a day or two or refrigerated if kept longer than that. If refrigerating, make sure you bring the dough back to room temperature before making athirasam.
  • On the day of making athirasam, divide the dough into equal size balls. Heat oil on medium flame to fry the athirasams.
  • I used two zip lock bags to flatten my dough. Grease two zip lock bags lightly with sesame oil. Place a ball of dough on one zip lock and place the other zip lock on top of the dough. Using a flat bottom bowl, press once over the ball of dough, to flatten it. Make sure you do not flatten it too thin as it will make the athirasam very hard. Keep the dough on the thicker side.
  • Now carefully drop this into hot oil and fry on low to medium until golden brown and crisp. Drain it using a perforated ladle and then press over the athirasam to remove the extra oil using another ladle. This step is very important as the athirasam tends to soak up quite a bit of oil. Fry one at a time and remove them all on a paper towel lined bowl.
  • Repeat the process with the rest of the dough and make sure you always have the heat in low-medium when frying.
  • Let the athirasams cool down to room temperature before storing them. It can remain outside for about a week.

Notes

My athirasam had disintegrated in oil when I first made them. I had to add a little bit more flour to make it work. So make sure you have extra rice flour in hand. We could also add wheat flour to make it work, but wheat flour changes the texture a little bit. Always add the syrup little by little. We might not need all the syrup. That was one another mistake I made which is why I needed to add more flour. Resting the dough for at least a day adds a lot to the flavor of the athirasam. So, do not skip on the resting.