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Jaggery Athirasam Ariselu Recipe
Prep Time
40 mins
Cook Time
40 mins
Resting Time
8 hrs
 
Course: Dessert, sweets
Cuisine: Indian
Author: Sangeetha Priya
Ingredients
  • 1 Cup Raw Rice/Sona Masoori
  • 1 Cup Grated Jaggery
  • 1 tsp Cardamom Powder
  • 2 tsp Sesame Seeds
  • Oil - As needed
  • 1/2 Cup Water
Instructions
Rice Flour Preparation
  1. Soak rice not more than 2 hours.
  2. Pat drain the excess water by spreading over a cotton cloth also cover the top and leave it aside for 30 minutes.
  3. Powder the rice to fine flour in 2 batches.
  4. If your mixie/blender has sharp blades then no need to sieve, I made crisp Ariselu version like that.
  5. Otherwise sieve and make fine powder for soft Jaggery Adhirasam Athirasam Recipe (Below Pic 1).
  6. After you sieve transfer to the bowl or stainless steel utensil in which u r going to rest the dough later (See Note 4)..
  7. Just press the flour (Below Pic 2) while you sieve/store in the utensil to retain wetness till u mix with jaggery.
  8. Both versions use the same procedure and jaggery consistency, only the flour and dough consistency varies.
Jaggery Syrup Preparation
  1. Grate the jaggery, add water just to immerse the jaggery n start heating.
  2. At one stage all the jaggery melts, strain the impurities right now n bring to boil again.
  3. Add cardamom powder to it and syrup will start foaming in short time.
  4. You will attain the jaggery consistency in 3-5mins appox after foaming refer (above pic 1).
  5. For this add a tsp of syrup to the clear water, when its not dissolve and sits separately then immediately put off the stove (Above Pic 2).
  6. After a fraction of sec, if u rub the jaggery it may not dissolve and forms string/thread.
  7. Simmer it while checking the consistency otherwise u may cross the right consistency (Check Note 1).
Adhirasam Mixing Part
  1. Mix the powdered flour, few sesame seeds (Optional but I added) immediately with the hot jaggery syrup prepared above.
  2. When your flour is very fine powder (Adhirasam) then mix with little moisture as shown in pic 1.
  3. When you mix the dough with spatula it leaves a track and that's the right consistency (Pic 1 below).
  4. The only thing you have to keep in mind while preparing the dough is don't add too much syrup or don't pour everything into the flour, just reserve 1/4th prepared syrup and 1/4 cup flour and if needed add/adjust at final stage (See Note 2).
  5. Check my below pictures how the dough consistency should be.
Jaggery Adhirasam Frying Part
  1. Heat required oil, add less oil also a small size pan, because you cannot fry more than 1 or 2 at a time.
  2. Take the dough and make small lemon sized balls.
  3. Use any parchment/butter paper/oil greased ziploc/banana leaves and flat it to moderate thickness (Don't make it very thin, that makes very crispy outcome).
  4. Make holes at center and if you like garnish with Sesame seeds.
  5. Press the topping as shown in above soft version picture 3 otherwise they sesame seeds go separately/scatter while frying.
  6. In very medium flame this has to be cooked, when one pops up you can add second but make sure both not stick each other.
  7. When you make small holes in center this disappears while frying, so make a big hole if you like.
  8. Flip both sides, cook evenly and when bubbles/ushh sound goes off, take two ladles and press/squeeze it to drain excess oil.
  9. Even after that drain and wipe gently with paper towel all over.
  10. Can have immediately but tastes great when consumed after few hours.

Recipe Video