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.
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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 recipe
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
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 ½ 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 ½ 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.
Method
Fresh rice flour:
- 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.
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.
3. In a bowl, pat and keep the flour tight. Keep the flour covered. In a heavy bottomed vessel, add sugar and ½ cup water.
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.
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.
6. Be careful, you will not be needing all the syrup. Just ½ 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.
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.
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.
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.
10. Finally, squeeze the oil by pressing in between two ladles. Carefully squeeze as your hands will slip. Repeat to finish the dough.
So who all like this simple, seeni adhirsam and going to make for this Diwali? Happy Diwali 🙂
Divs
Seeni adhirasam looks perfect! clicks are fantastic as always!
Vidya
Very nice....great clicks.... Seen I adhirsam very new
Durga Karthik.
Raks kalakareenga.Nice sari in the background.
pallavi Rao
Looks yummy... Can we add jaggery instead of suger
Saras Velu
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.
Jayanthi Sindhiya
Never had this version...but yours looks delicious!!!
Raks anand
Yes, refer my jaggery adhirasam post.
Raks anand
Rice grain.
padma ramesh
Really tempting... looks very nice. Wishing u and ur family a very HAPPY DIWALI
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karthika krishnan
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.
karthika krishnan
And can you tell me the approximate time from the one string consistency to the soft ball consistency?
Jayanthi Sindhiya
Superb adirasam using sugar
Home Cooked Oriya Food
delicious... i made besan laddoos from your blog... was yummy
Hassain Sabh
while frying it is spreading over the whole pan
SaralaThanga
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.
Merlin
Hi
My sugar adhirasam dough got very hard after resting for 1 night.how can I make it soft
Raks anand
Sprinkle milk to knead the dough again. But have to refrigerate since shelf life is less.
Thilaga Sridharan
Wonderful demo...! Very easy to understand...Thank you...! 🙂
meera mruna
i have powdered sugar so should i increase the sugar measure
meera mruna
should i have to increase the sugar if its powdered
Raks anand
Yes, powdered sugar means double the amount.
meera
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!!!
Raks anand
Wow, awesome Meera, thank you so much for this, cant thank you enough. Will sure try.
badri narayanan
Thanks
badri narayanan
Receipe came out so well.thanks for the notes it was very useful.and ur explanation of the receipe is superb