How to make Athirasam -

Sweet crispies made with rice and jaggery

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

Main Ingredients : Rice (चावल), Rice Flour (चावल का आटा)

Cuisine : Tamil Nadu

Course : Desserts

For more recipes related to Athirasam checkout Brown Rice Payasam, Coconut Cream, Phirni, Zafrani Pulao . You can also find more Desserts recipes like Firni Falooda Dry Fruit Sundae Black Forest Pastry Sweet Potato Kheer


Athirasam Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Athirasam Recipe

  • Rice 3/4 cup

  • Rice Flour 1/2 cup

  • Green cardamom powder 1 teaspoon

  • Jaggery (gur) grated 3/4 cup

  • Oil to shallow fry


Step 1

Soak the rice in two cups of water for about two hours. Drain well and spread out on a clean dry cotton cloth in an airy place for twenty minutes.

Step 2

Grind the dried rice to a smooth powder. Add the rice flour and green cardamom powder, mix and set aside. Boil the jaggery in half a cup of water.

Step 3

Test the consistency of the syrup by dropping a few drops in a cup of cold water. It should be soft and sticky but should not melt in water.

Step 4

Remove from heat and set aside to cool. Pour this syrup little by little into the rice flour and knead into a soft malleable dough. Divide the dough into twelve equal balls.

Step 5

Flatten them to a thick disc-like shape on a greased banana leaf. Heat sufficient oil in a shallow pan and slowly slide the flattened discs into the hot oil.

Step 6

Fry on low heat till both sides turn a dark golden brown. Remove when crisp and drain excess oil by pressing with a spatula. Transfer them on absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.