12 hours 45 minutes
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1 kg - raw
3/4 kg -
1 tsp -
3 tsp -
1/2 tsp - dry ginger, powdered
Oil for deep frying
How to Make Adhirasam
Soak rice in water for 2 hours. Drain water and spread rice on a clean cloth to dry.
Powder it when it is partly dry. Sieve it to get a fine powder.
Heat 1/4 cup of water in a thick bottom pan. Add the jaggery to it.
When the jaggery melts, filter it to get rid of the dirt.
Then stir the melted jaggery over low heat.
After 5 mins, check the consistency by adding a drop of syrup into a cup of water. If it forms a soft ball when picked up, it's the right consistency.
Remove from fire and add cardamom powder, dry ginger powder and khus khus.
Stir well and add the rice flour to it.
Mix well till you get a chapatti-like dough.
Leave it overnight.
The next day, heat oil in a pan for deep frying.
Meanwhile, make small balls of the dough.
Spread some oil on a plastic sheet and place the ball on it. Flatten to form small patties.
Deep fry in hot oil until golden brown.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.