Adirasam
Veg
Vegan
A festive Tamil sweet — raw rice soaked for days, ground into a soft paste, mixed with melted jaggery to form a sticky dough, rested overnight, then deep-fried until the exterior is crisp while the interior remains soft and chewy. Made for Diwali, weddings, and Pongal across Tamil Nadu.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Best for
Snacks
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 3/4 cup | jaggery |
| 1 tablespoon | ghee |
| 1/4 teaspoon | cardamom powder |
| — | oil for deep frying |
| 1 tablespoon | white sesame seeds |
Instructions
- 1 Wash the raw rice thoroughly and soak it in water for 2 hours.
- 2 Drain the water completely and spread the rice on a clean cloth to dry for about 30 minutes.
- 3 Grind the partially dried rice into a fine powder using a mixer grinder.
- 4 In a pan, heat the jaggery with a little water until it melts completely and forms a syrup of soft ball consistency.
- 5 Strain the jaggery syrup to remove any impurities.
- 6 Mix the rice flour with the jaggery syrup, ghee, cardamom powder, and sesame seeds to form a dough.
- 7 Cover the dough and let it rest for at least 12 hours or overnight.
- 8 Divide the dough into small lemon-sized balls.
- 9 Heat oil in a deep frying pan.
- 10 Flatten each ball into a small disc and gently slide it into the hot oil.
- 11 Fry the discs on medium heat until they are golden brown and crispy on the outside.
- 12 Drain the fried adirasams on paper towels to remove excess oil.
Tips
Ensure the jaggery syrup reaches the correct consistency to avoid hard or chewy adirasams.