Wednesday, October 20, 2010


A fried sweet patty made with processed rice flour and jaggery syrup.


Processed rice flour ------- 1 cup (see the procedure to make the processed rice flour at the bottom of this post)
Jaggery --------------------3/4 cup
Elaichi powder a pinch (optional)
quantity of water enough to immerse the jaggery.
cooking medium to fry

Though the ingredients looks simple the process of making rice flour is slightly laborious and the jaggery syrup should be to the right consistency.


First boil jaggery with little water in a thick bottomed pan on a mild flame. When it dissolves, filter the syrup to remove the impurities. Now boil the mixture till you obtain a mild syrupy consistency. To check the consistency, add a pinch of syrup into cold water. When removed from water the syrup should roll like a ball.(the syrup should not dissolve in water)

Now add this jaggery syrup into processed rice flour and mix them to make a dough .

Smear oil on you palm and take a blob of dough and pat into small circles and deep fry them in preheated oil.

Just flip them and remove immediately, if you want it softer and light brown in color.(I like it softer)

To make crisper and brown adhirasam, pat them thinly and deep fry till they turn brown.

Tip: The rice and jaggery dough can be stored outside and can be patted and fried the next day also. This has a shelf life of 10-15 days.(the dough requires no refridgeration)

Method to make processed rice flour:

This is the base flour for making traditional tamil sweet called adhirasam.

Raw rice is washed well and the excess water is drained through a colander. After a resting time of 30 minutes, the wet rice is spread on a clean cloth like dhoti and dried under shade. After an hour when the rice is lightly moist, It is ground finely in a mixer. This slightly moist rice flour is then used according to the required measure.

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