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    Home Β» Recipes Β» Sweets

    Seeni Adhirasam (Adhirasam with sugar) | Diwali recipes

    October 20, 2014 by Raks Anand 26 Comments / Jump to Recipe

    Seeni adhirasam recipe with step by step photos for beginners. In this we use white sugar in place of jaggery, helpful for those who do not get jaggery.

    seeni adhirasam
    Adhirasam with sugar
    Jump to:
    • Recipe card
    • Method

    This is my most awaited try for this Diwali. I always had this seeni adhirsam in back of my mind to try.

    My mom have made this 2-3 times just for my sake that I don’t like Jaggery those days. Now the story has changed.

    But seeni adhirasam tempts me very much when I even say that. So was waiting for Diwali 2014 to come.

    So for this Diwali its not the regular adhirsam, its this adhirsam with sugar. Don’t worry if jaggery is not available at the the place you live.

    Just try it with sugar. The method is very same as the jaggery adhirasam. Only the measures are different.

    I was so very happy when I tried and came out good. Thankful to my mom every time I eat this seeni adhirsam. Hope you all are gearing up for Diwali.

    Recipe card

    seeni adhirasam
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    4 from 1 vote

    Seeni Adhirasam recipe

    Seeni adhirasam recipe with step by step photos for beginners. In this we use white sugar in place of jaggery, helpful for those who do not get jaggery.
    Course Sweets
    Cuisine Indian, South Indian
    Prep Time 20 minutes
    Cook Time 40 minutes
    Soak time 3 hours
    Total Time 4 hours
    Servings 15 seeni adhirasam
    Cup measurements

    Ingredients

    • 1 cup Raw rice I used sona masoori, or maavu arisi works best -
    • 1 cup Sugar
    • 1 Cardamom
    • 1 pinch Salt A generous pinch
    • Oil - To deep fry
    Prevent your screen from going dark

    Instructions

    • Wash and soak rice firstly for 3 hours.
    • Once done, drain water completely and spread in a clean kitchen cloth to get rid off the excess water. Just for 5 mins.
    • Powder this rice, along with salt, cardamom in a mixer to a flour.
    • Make sure no grain is there unground. Sieve it quickly without drying the flour. There should be moisture in the flour.
    • To ensure this, in a bowl, pat and keep the flour tight. Keep the flour covered.
    • In a heavy bottomed vessel, add sugar and Β½ cup water.
    • Dissolve sugar, bring to boil and when it reaches one string consistency, put the flame to medium or low.
    • Keep a bowl of water and pour few drops of the sugar syrup into water. First stage, it dissolves as you drop, next stage, lays a fine thread, then comes soft ball consistency. This soft ball consistency is needed for this adhirasam.
    • Now, if you pour few drops of the syrup in water, you may able to gather with fingers without getting dissolved and form a loose ball (soft ball).
    • Switch off the flame. Keep the flame always in low as you may easily miss the consistency otherwise.
    • Now, make a dent in the flour and pour syrup little by little.
    • Be careful, you will not be needing all the syrup. Just Β½ of the syrup and little more. So carefully add the syrup.
    • The consistency of the dough should be thick and flowing as shown below. But not runny.
    • Keep aside overnight, covered. Next day, the dough will be tightened, to correct consistency, a Non- sticky dough.
    • If its too dry, sprinkle a teaspoon of milk and mix so that you may be able to flatten without any cracks.
    • Make 15 equal sized balls. Keep the dough always covered.
    • I used a baking sheet to flatten, you can also use a piece of banana leaf or a zip loc cover for this. Flatten with sesame oil greased both in the sheet and your hand.
    • Heat oil in kadai. when its hot, put the flame to low and carefully peel the adhirsam from the sheet and slide to the oil.
    • When it gets cooked and comes up, flip carefully. Cook both sides to light golden colour/ or until its done. Do not over cook.
    • Squeeze the oil by pressing in between two ladles. Carefully squeeze as your hands will slip. Repeat to finish the dough.

    Notes

    • Sugar syrup consistency is the important, so make sure you be careful while making syrup. Keep the flame in low or medium.
    • You will definitely not need all the syrup, so be careful while adding syrup, otherwise you will end up in too runny dough.
    • If in case the dough turns runny, you can add store bought rice flour. But add it soon. You cannot add just before making the adhirsam. Anyways adding the rice flour makes the adhirsam crispy.
    • If your syrup is past the consistency, or you add more syrup to the flour, the adhirsam dissolves in the hot oil.
    • Rice flour should be made fresh. The flour should always be moist, otherwise the adhirsam will not be soft.
    • Even the rice should not be spread more than 10 –15 mins. This will make the rice too dry.
    • Give the dough overnight resting time. This ensures the dough to be in right consistency also makes the dough smooth. 2 days fermentation will be giving you best result.
    • Also give the adhirsams standing time after frying it.
    • Make the adhirsams thick otherwise it will turn too crispy.
    • If in case the adhirsam turn chewy, keep it in idli pot and steam for a minute to make it soft.
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    Method

    Fresh rice flour:

    1. Wash and soak rice firstly for 3 hours. Then once done, drain water completely and spread in a clean kitchen cloth to get rid off the excess water. May be for 5 mins.
    Soaked rice, spread in cloth

    2. After that, powder this rice, along with salt, cardamom in a mixer to flur. Make sure no grain is there unground. While sieving, do it quickly without drying. It is important to keep the flour moist for soft adhirasam.

    fresh rice flour

    3. In a bowl, pat and keep the flour tight. Keep the flour covered. In a heavy bottomed vessel, add sugar and Β½ cup water.

    flour, syrup

    Sugar syrup

    4. Dissolve sugar, bring to boil and when it reaches one string consistency, put the flame to medium or low. Keep a bowl of water and pour few drops of the sugar syrup into water.

    First stage, it dissolves as you drop, next stage, lays a fine thread, then comes soft ball consistency. This soft ball consistency is needed for this adhirsam.

    syrup stages

    5. Now, if you pour few drops of the syrup in water, you may able to gather with fingers without getting dissolved and form a loose ball (soft ball). Switch off the flame.

    Keep the flame always in low as you may easily miss the consistency otherwise. Now, make a dent in the flour and pour syrup little by little.

    soft ball consistency

    6. Be careful, you will not be needing all the syrup. Just Β½ of the syrup and little more. So carefully add the syrup. The consistency of the dough should be thick and flowing as shown below. But not runny.

    Seeni adhirasam dough

    7. Keep aside overnight, covered. Next day, the dough will be tightened, to correct consistency. Non- sticky dough.

    If its too dry, sprinkle a teaspoon of milk and mix so that you may be able to flatten without any cracks. Make 15 equal sized balls. Keep the dough always covered.

    shape into balls

    Making seeni adhirasam

    8. I used a baking sheet to flatten, you can also use a piece of banana leaf or a zip loc cover for this. Flatten with sesame oil greased both in the sheet and your hand.

    8-flatten

    9. Heat oil in kadai. When its hot, put the flame to low. Then carefully peel the adhirsam from the sheet and slide to the oil.

    When it gets cooked and comes up, flip carefully. Cook both sides to light golden colour/ or until its done. Do not over cook.

    9-fry

    10. Finally, squeeze the oil by pressing in between two ladles. Carefully squeeze as your hands will slip. Repeat to finish the dough.

    Seeni adhirasam Ready

    So who all like this simple, seeni adhirsam and going to make for this Diwali? Happy Diwali πŸ™‚

    seeni adhirasam
    Seeni adhirasam

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    Reader Interactions

    Comments

    1. Divs

      October 20, 2014 at 9:23 am

      Seeni adhirasam looks perfect! clicks are fantastic as always!

      Reply
    2. Vidya

      October 20, 2014 at 12:13 pm

      Very nice....great clicks.... Seen I adhirsam very new

      Reply
    3. Durga Karthik.

      October 20, 2014 at 12:35 pm

      Raks kalakareenga.Nice sari in the background.

      Reply
    4. pallavi Rao

      October 20, 2014 at 12:53 pm

      Looks yummy... Can we add jaggery instead of suger

      Reply
    5. Saras Velu

      October 20, 2014 at 2:07 pm

      looks yummy Raks, nice clicks of sugar adhirasam & nice step wise explanation.could you tell me the quantity of rice mentioned is in grains or in flour.

      Reply
    6. Jayanthi Sindhiya

      October 20, 2014 at 4:59 pm

      Never had this version...but yours looks delicious!!!

      Reply
    7. Raks anand

      October 21, 2014 at 12:07 am

      Yes, refer my jaggery adhirasam post.

      Reply
    8. Raks anand

      October 21, 2014 at 12:07 am

      Rice grain.

      Reply
    9. padma ramesh

      October 21, 2014 at 4:13 am

      Really tempting... looks very nice. Wishing u and ur family a very HAPPY DIWALI

      Reply
    10. Recipes Gawker

      October 21, 2014 at 6:31 am

      Hi there,

      We have launched a new website http://www.recipesgawker.com/ , a community for food bloggers and food lovers. This website is based on Pinterest concept but specific to food. You can pin, organize and share your wonderful recipes here. Appreciate if you can join our community and start pinning recipes.

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      Reply
    11. karthika krishnan

      October 21, 2014 at 10:35 am

      Hi, I tried sweet maida diamonds,rasagulla and am going to try this. Both came out well. Adhirsam has always disappointed me. But this time your recipe will not disappoint me I think so. The nonbu is on Thursday, can I prepare the dough today itself, I.e,tuesday evening.

      Reply
    12. karthika krishnan

      October 21, 2014 at 10:39 am

      And can you tell me the approximate time from the one string consistency to the soft ball consistency?

      Reply
    13. Jayanthi Sindhiya

      October 22, 2014 at 8:34 am

      Superb adirasam using sugar

      Reply
    14. Home Cooked Oriya Food

      October 29, 2014 at 10:27 am

      delicious... i made besan laddoos from your blog... was yummy

      Reply
    15. Hassain Sabh

      November 02, 2014 at 11:05 am

      while frying it is spreading over the whole pan

      Reply
    16. SaralaThanga

      November 11, 2015 at 9:55 am

      Hi Raks,
      I tried both your Sugar and Jaggery version, both turned to be delicious. I'm a first timer to try adhirasam and very contented about the results. Thanks a lot for the recipe, the stepwise pictures are very very helpful.

      Reply
    17. Merlin

      December 25, 2016 at 12:44 pm

      Hi
      My sugar adhirasam dough got very hard after resting for 1 night.how can I make it soft

      Reply
    18. Raks anand

      December 25, 2016 at 12:59 pm

      Sprinkle milk to knead the dough again. But have to refrigerate since shelf life is less.

      Reply
    19. Thilaga Sridharan

      October 19, 2017 at 10:11 am

      Wonderful demo...! Very easy to understand...Thank you...! πŸ™‚

      Reply
    20. meera mruna

      October 19, 2017 at 10:13 am

      i have powdered sugar so should i increase the sugar measure

      Reply
    21. meera mruna

      October 19, 2017 at 10:13 am

      should i have to increase the sugar if its powdered

      Reply
    22. Raks anand

      October 19, 2017 at 10:52 am

      Yes, powdered sugar means double the amount.

      Reply
    23. meera

      October 27, 2017 at 3:55 am

      Hi, sugar adhirasam try this way once... no syrup consistency fear!!! simple... take 1 cip of raw rice - procedure same for preparing rice flour. Take half cup of sugar - not powdered, as it is mox with the "little moist" rice flour for 2 - 3 minutes using a spoon or ladle, leave it covered overnight. Next day using your hands mix the dough which would by now resemble like chappathi dough. If need, repeat, only if there is a need and you feel the dough is very stiff, use half or 1 spoon of HOT water and gently knead and then deep fry them as usual!!!

      Reply
    24. Raks anand

      October 27, 2017 at 4:06 am

      Wow, awesome Meera, thank you so much for this, cant thank you enough. Will sure try.

      Reply
    25. badri narayanan

      February 17, 2018 at 11:55 pm

      Thanks

      Reply
    26. badri narayanan

      February 17, 2018 at 11:55 pm

      Receipe came out so well.thanks for the notes it was very useful.and ur explanation of the receipe is superb

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me β†’

    Popular

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