Athirasam Recipe (A Traditional South Indian Diwali Sweet)
Athirasam is a delicious and crispy South Indian sweet made from rice and jaggery, deep-fried to perfection. Known as the “Indian doughnut,” this dish is a popular treat during festivals like Diwali and is enjoyed across southern India, including Sri Lanka. The rich taste of jaggery combined with the crunch of sesame seeds and the aroma of cardamom makes it an irresistible dessert. While traditionally served during special occasions, Athirasam can also be savored as a breakfast dish or a tea-time snack, especially when paired with a cup of South Indian Filter Coffee.
This easy-to-follow recipe offers a step-by-step guide to making this sweet at home. Prepare it for a festive gathering, or just to treat yourself to something special!
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1-1/2 cups |
| Jaggery | 1 cup |
| Fresh coconut, grated | 1/4 cup |
| Black sesame seeds | 2 teaspoons |
| Cardamom (Elaichi) Pods/Seeds | 3 pods |
| Black pepper powder | 1/2 teaspoon |
| Salt | A pinch |
| Coconut oil | 2 tablespoons |
| Oil | For deep frying |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Instructions
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Soak Rice: Start by washing the rice thoroughly and soaking it in water for at least 2 hours. This softens the rice, making it easier to grind into a smooth paste.
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Prepare Coconut and Sesame Mixture: In a small pan, heat the black sesame seeds over medium heat. Roast them until they begin to splutter. Add the grated coconut and continue roasting until it turns golden brown. Once done, remove it from heat and set it aside for later.
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Make Rice Batter: Drain the soaked rice and transfer it to a blender. Add the cardamom pods and black pepper powder, along with a small amount of water to help blend the ingredients. Grind the mixture until it forms a smooth, thick batter.
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Cook Jaggery Mixture: In a heavy-bottomed pan, combine the jaggery, roasted black sesame seeds, grated coconut, and 3/4 cup of water. Bring the mixture to a boil over medium heat, stirring occasionally, until the jaggery completely dissolves. Once it starts bubbling, add the ground rice paste to the pan and cook, stirring frequently.
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Achieve Dough Consistency: Continue to cook the rice and jaggery mixture on low heat until all the water evaporates, and the dough begins to pull away from the sides of the pan. It should have the consistency of chapati dough, soft yet firm.
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Cool the Dough: Remove the pan from heat and allow the dough to cool for a few minutes until it is cool enough to handle.
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Shape the Dough: Grease the palms of your hands with a bit of coconut oil, and shape the cooled dough into small, lemon-sized balls. Flatten each ball slightly into a thick circle, around 3-4 mm in thickness. Place them on a plastic sheet or banana leaf to prevent sticking.
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Deep Fry the Athirasam: Heat oil in a deep-bottomed frying pan. Carefully slide the shaped dough circles into the hot oil, frying them until golden brown on both sides. Make sure to fry them in batches, flipping them over to ensure they are evenly cooked and crisp.
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Drain Excess Oil: Once golden brown, remove the Athirasam from the oil and drain them on a paper towel to absorb any excess oil.
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Storage: Allow the Athirasam to cool completely before storing them in an airtight container. These sweet treats can be enjoyed immediately or kept for up to a week.
Serving Suggestions
Serve your homemade Athirasam with a cup of traditional South Indian Filter Coffee for a delightful evening snack. You can also enjoy it during breakfast or as a part of a festive meal. Its sweet, crispy texture and rich flavors will surely win over your guests and family alike.
Tips for the Perfect Athirasam
- Grinding the Rice: Ensure the rice batter is thick but smooth. Too much water will make it difficult to form the dough, while too little can make it hard to cook the dough evenly.
- Consistency Check: The dough should have a consistency similar to chapati dough – not too sticky or too dry. If the dough is too soft, cook it a little longer to reduce moisture.
- Frying Temperature: Maintain medium heat while frying to ensure the Athirasam cooks through and becomes crispy without burning. If the oil is too hot, the outer layer will cook too quickly, leaving the inside raw.
- Storage: Store the Athirasam in an airtight container to keep it fresh. You can also reheat them slightly in the microwave or on a pan to restore some crispiness.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 40 g |
| Protein | 2 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sugar | 15 g |
| Sodium | 0 mg |
(Note: Nutritional values are estimates and can vary based on the specific ingredients and quantities used.)
Athirasam is more than just a sweet; it’s a symbol of festive cheer and celebration in South Indian homes. Whether you’re preparing it for Diwali or any special occasion, this traditional recipe will surely bring warmth and joy to your kitchen. Enjoy!
