Athirasam or Adirasam / Ariselu / Kajjaya

Come Diwali and the first sweet that comes to my mind is Athirasam. Just love them so much mainly for its crunchy taste outside and soft inside. Though it looks elaborate, keep trying and you will definitely get it perfect. You can use sugar or jaggery for the syrup. But most commonly jaggery is used, though back home my MIL makes them with sugar very often. After mixing the syrup and the flour, keep them overnight, this way you will get very good Athirasam.

Raw rice - 2 cups
Jaggery - 2 cups( paaku(syrup) jaggery)
Sesame seeds - 2 - 3 tsp
Cardamom seeds - 4 crushed and powdered
Oil for frying

Wash rice and soak in water for 2 - 3 hours. Next spread them on a cloth and dry shade for 30 minutes. Powder in a mill or mixer. Sieve to remove lumps and if needed powder again.

Add 2 cups of water and melt jaggery. Strain with a cloth to remove dust. Transfer back and heat on high to prepare a thick syrup. Keep stirring all the time. Take a small bowl of water and drop in some sryup to check the consistency. The syrup should not float or melt. It should settle down well and when rolled you should be able to roll as balls or should come out smoothly.
Switch off and remove the syrup, slowly add the rice flour, powdered cardamom seeds and sesame seeds. Mix well as a thick dough consistency without any lumps. This is the trickiest and little tough part if making in large quantity.

Cover and keep aside for few hours or over night.

Next day heat oil for deep frying. Take a cloth or plastice sheet. Spread some oil. Take a small sized ball and with your fingers/palm press as into a medium thick poor sized in round shape. Drop them in oil and deep fry both sides till crisp. Remove and press with 2 ladles keeping the athirasam in between to remove excess oil. Transfer and cool. Store in a air tight container and enjoy the delicious sweet.

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28 comments/Reactions:

Geetha Anand said...

Looks Yummy!!! This one is very hard to prepare....But you did it so perfect....

Swathi said...

Delicious Athirasam.

Home Cooked Oriya Food said...

This is a very tricky one. We call it Arisa pitha... I love it. can't make it though...

Nitha said...

wonderful recipe..

Deepti said...

lovely sweet ..perfect for Diwali...Diwali wishes to u n family

Dr.Sameena Prathap


The athirasam looks real yummy...:)Happy Diwali wishes to you!!:)



Abhilash said...

wow! delicious. Happy Diwali to you.

chaitrali pathak said...

looks yummy...happy Diwali to u

daphne said...

perfect recipe for thanksgiving...

Priya said...

Super tempting athirasam, send me some, am drooling here..

Andhra Style Recipes said...

Lovely sweet thanks for share.

Ms.Chitchat said...

Perfect looking adhirasams,love it. Wishing u and ur family a joyous Diwali.

Rachana said...

Perfect Athirasam! You have done a great job.

Wishing you n your family a very happy Diwali :-)

Apu said...

Looks delicious!! Diwali wishes to you too.

FoodLovers said...

Looks yum Padma ..Diwali Wishes to u and ur family members

Mangala Bhat said...

wow! Looking soo yummy Happy deepavali

Kalyani said...

Looking delicious & yummy ..........

Prathiba said...

I tried to prepare this. but when i put that in to oil for deep frying, its spreading/spliting in oil. do you know how to correct this?
Thanks for recipe.

Uma said...

looks yum!! Happy Diwali to you and your family!!

Padma said...

Thank you very much to each one of you. Happy Diwali!


Padma said...

@ Prathibha you can try adding some maida or sooji to give a binding a quick bind. Mix and then deep fry.

Teejayz said...

Hello Padma,
love your blog. Bassaru is now a staple food for us. your Athirasam recipe is great esp the part making the jaggery syrup, the clue of dropping in a bowl of water. but with the frying part, i would appreciate if you could give more tips. i tried making it, only that the making poori sized athirasam was not happening and we finally had bite sized. my wife loved. it did taste awesome, only the visual appeal of the original size was missing. Thank you, you have made life a lot simpler for us Indian folks, in the carribean.


Padma said...

Hello Teejay
Thanks for your comments and also trying my recipe.
Will try to update the post next time I make them with more pictures and tips. Hope these things will help you more.


Roopa said...

hello padmaji,
i tried to make this kajjaya but it going to break
when i put it in oil to fry, what may be the cause?
rice flr/paaka/oil temp
plz waiting for ur responce

Padma said...

@ Roopa - yes may be problem with the jaggery syrup. After making paaka - mix and allow it to ferment overnight. If it breaking then try adding some sooji/semolina and mix as a stiff dough to avoid breaking and then make balls and spread and add in hot oil. Hope this will help u out.

roopadarshini said...

hello padmaji

thank you very much , this time i did perfect kajjaya, ually we do that for deepavali, today i tried ,i got that perfect shape, taste, softness, crespiness everything with good taste. thanyou againe for all u r guidence:).

Padma said...

Hello Roopa,

Thank u so much for trying and getting back to give me your feedback. Happy to know that you liked them. Keep visiting and trying :)

Anonymous said...

can u please tell me the measurement required if iam using sugar instead of jaggery??

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