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Ariselu/Aathirasallu/Adhirasam – ICC Feb

This month’s Indian Cooking Challenge, an event started by Srivalli of ‘Spice your Life’ was to make the most popular south Indian sweet. Ariselu/Adhirasam as they are called, are a must for all auspicious occasions. The recipe might look very simple, but it is very difficult to make. I remember my grandma making them, and my mom has never tried to make it at home, of course the reason being, grandma makes such good adirasam, why do I need to learn making them! A good adhirasam is really soft yet firm.
I did try the recipe, but I missed out on one crucial step, i.e. pounding the rice flour at home, as I did not have time. I’m going to India in a week and was really busy with all the shopping and planning. And secondly, I only found the regular jaggery and we need to use the paku gaggey to get the right results. The result was tasty, and delightfully crispy adhirasam. Well, I liked it, it was almost like a cookie!! But next time, I shall definitely try to pound the rice flour at home. Here is the recipe I tried.

Recipe Courtesy: Srivalli of ICC
This method yields about 8.


Rice Flour – 1 glass (standard measurement)
Jaggary – 1/2 glass
Coconut grated – 2 tsp
Cardamom powder – 1/4 tsp
Water – 1/2 glass
Sesame seeds – 1 tbsp
Oil for deep frying.


  • Grate the jaggery and add water just enough to cover it, about 1/2 cup. Cook on high and remove the scum. Then adde the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.
  • At this stage, add the rice flour slowly and stir it together well. You will know when the consistency is correct(soft chapati dough), so till then you got to keep adding the flour, but I used up the entire glass of flour.

Tip: The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough.

  • Divide the dough to equal size balls.
  • Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to equal sized discs(neither too thin nor too thick). Press down the sesame seeds over the top. Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough.

Note: I added the sesame seeds into the dough.

  • Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.

The regular adhrisams are normally soft and oily, but these were crunchy and not
oily at all!


You might also like:

Kara Sev – For ICC June

Chegodilu/Chakodi for ICC

Gulab Jamun – Indian Cooking Challenge

Paani Puri from scratch for ICC May & My authentic ‘Paani’ (recipe from a street vendor)

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