How to make Athirasam -
Sweet crispies made with rice and jaggery
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
Method
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.
Nutrition Info
Calories : 1844 Kcal
Carbohydrates : 340.3 gm
Protein : 23.3 gm
Fat : 43.1 gm
Other : Niacin- 11.9mg
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