29 October 2013,12:35 by

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Makes :
40 Pieces

Preparation Time :
6 hours

Cooking Time :
40 minutes

Preparation Method :

  • Soak the rice in water for 2 hours. Strain the water.
  • Spread the rice on a clean cloth.
  • Wipe the rice with another cloth.
  • Grind the rice to flour and add cardamom powder, khus khus to the rice.
  • Make the palm jaggery to very small pieces.
  • Heat a heavy bottomed vessel with water. (The water should be 1 inch high on the palm jaggery pieces).
  • Put in the jaggery pieces. Mix well.       
  • Make it to syrup.
  • Take a little syrup and pour it to water in a vessel. If it doesn't dissolve that is the perfect syrup for making adhirasam.
  • If the palm jaggery syrup is ready, remove flame and pour it to the rice. Mix well with a wooden laddle.
  • Now the adhirasam mix will be a thick consistency.
  • Keep it closed for 4 hours.         
  • Heat the kadai with oil.
  • Take a little adhirasam mix and keep it on the palm and make flat, round shape.
  • Put in the hot oil and fry.
  • When it is done take it with a laddle and press well with another laddle.
  • Then put the adhirasam on a kitchen tissue to absorb the excess oil.



  • 1 kg raw rice
  • 750 grams palm jaggery
  • 1 teaspoon cardamom powder
  • 4 teaspoons khus khus (optional)
  • 1 liter IDHAYAM Mantra peanut oil 

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