CHETTINAD ADHIRASAM RECIPE

Step-by-step instructions and a short YouTube video accompany this Athirasam Recipe / Chettinad Adhirasam Recipe. Adhirasam (Tamil), Ariselu (Telugu), Anarsa (Marathi), and Kajjaya (Kannada) are traditional sweets created mostly for holidays such as Diwali, Sankranthi, and Dusshera. Despite the fact that the recipe only calls for two primary components, raw rice, and jaggery, preparing smooth, pillowy Adhirasam is a little challenging. The rice is where you can go wrong; use only Maavu Pacharisi and Paagu Vellam. Another stage is the jaggery syrup, which most of us overlook. Last year, around Diwali, I skipped the jaggery syrup stage and the athirasam turned very hard, resulting in a flop! But don’t worry, I’ve published the recipe with a video and included a lot of recommendations with minute details, so certainly read the tips before proceeding to the recipe if you want spongy athirasam. My Grandma makes the finest athirasam, and I’ve watched her make it for hundreds of people with ease.

Check out my other Chettinadu Cuisine Recipes, such as

• Kara Paniyaram / Kuli
• Biryani with Mushrooms
• Curry, Vada
• Kulambu Mochakottai
• Vengaya vadagam Thalippu Vengaya vadagam

EQUIPMENT

• Stovetop

INGREDIENTS

1 cup uncooked rice

34 Cup Jaggery / Paagu Vellam

12 cups of water 

2 cardamom pods 

12 tsp Sesame Seeds 

2 – 3 tsp Ghee / Homemade Ghee Recipe

NOTES

Tips for Athirasam Recipe

1. To make Flour / Maavu
2. Only ‘Maavu Pacharisi’ should be used for this Chettinad Adhirasam Recipe, as plain raw rice or premade rice flour will not work.
3. Soak the rice for at least 2 to 3 hours to make it easier to ground.
4. Only dry the rice for 30 to 45 minutes; there should be little moisture content; when you push your palms over the rice, 1 or 2 rice grains should stay together.
5. Do not grind the rice; instead, pulse it or, if made in big batches, grind it in a flour mill.
6. Also, pulse the rice until it is a semi-coarse powder, not a fine powder. Use a sieve with large holes for sifting as well.

For making Jaggery Syrup / Vella Paagu

1. To make a great Athirasam Recipe, use Paagu Vellam or Mandai Vellam.
2. Always create this syrup / paagu on low heat, as there is a risk of missing the syrup consistency.
3. When the syrup begins to thicken, keep an eye on it and a bowl of water nearby. When you put a pinch of syrup in the water, it becomes clear.
   • The syrup dissolves in the water in the first stage.
   • The second step – the syrup should not dissolve, you should be able to make a ball, and the ball should be soft, jelly-like, and slide off your fingers.
4. If you pass the syrup stage, the adhirasam will definitely harden from soft to hardball.

For making Dough

1. When the syrup has reached the desired consistency, turn off the heat and slowly and evenly sprinkle the flour into the syrup.
2. Always let the dough rest outside for 1 or 2 days before making the adhirasam. The dough will not be stiff if formed promptly, and the adhirasam will dissolve in the oil.
3. This dough can be stored at room temperature for a week and refrigerated for a month. If using chilled dough, bring it to room temperature before using.

To Troubleshoot the Dough

If the dough is too loose, add 1 or 2 tablespoons of rice flour or wheat flour and knead it again.

If the dough is too stiff, knead in a little hot water or warm milk. However, milk shortens the shelf life.

Furthermore, sauté the Adhirasam on medium heat until it is cooked through. Once it swells up, flip it over and drain it on tissue paper, pressing it with a ladle as it sucks up a lot of oil.

METHOD FOR CHETTINAD ADHIRASAM RECIPE

1. Rinse the rice thoroughly before soaking it in water for 2 hours. Then, drain the water entirely and spread the rice in a cloth to absorb any extra water. Leave it for 30 minutes, but the rice should not be fully dry; it should still have some moisture (when you press your hand over the rice, it should stick).
2. Transfer the rice to a mixer and pulse until it is a semi-coarse powder. Sift the powdered powder through a sieve until it resembles Rava or sooji. In addition, the residual rice particles can be ground in the next batch.
3. For the preparation of Jaggery Syrup/Paagu. Crush the jaggery and cardamom pods first. Pour 1/2 cup of water into a pan and add the jaggery.
4. Cook over medium heat until the jaggery is completely dissolved. When bubbles develop, reduce the heat and keep a bowl of water handy. Once the jaggery syrup has thickened slightly, take an amount of jaggery in your fingers and begin testing the jaggery consistency by dropping it into the water. The first stage – it dissolves in water, the second stage – it does not dissolve, you can build a ball, it should be soft, jelly-like, and slide off your fingers. Turn off the flame right away.
5. Strain the jaggery syrup, then sprinkle in the rice flour very slowly. Then stir in 2 to 3 tablespoons of ghee and sesame seeds.
6. The dough is now soft, glossy, and pliable. Set aside for one day, covered. If you make it ahead of time, keep it refrigerated for up to a month. After 1 day, knead the dough again and form medium-sized balls with 1 tsp ghee. Grease a banana leaf or plastic sheet with a little ghee or sesame oil, then place the ball and flatten it to a medium thickness.
7. In a pan, heat the oil and add 1 or 2 athirasam at a time, simmering the flame. When it swells up, flip it over and fry it till golden brown. Repeat with the remaining dough.
8. Place the fried athirasam on a piece of tissue paper and push it down with a dosa ladle, tumbler, or flat bowl (as athirasam sucks a lot of oil).

This Diwali, try this traditional Athirasam Recipe.