All my family and friends back home in India, Sydney and overseas were so excited when they saw my cooking website. Thank you all for your huge support! 

My mum phoned me again from India soon after and told me to post my Athirasam Recipe.  Although I felt very tired yesterday, I got home and started preparing the mix last night (sunday – sydney time).  Woke up this morning and made the Athirasams before I headed to work as I wanted to definitely post them on the website  – somehow – today. 
Mum, this one is especially for you – !

Therefore the great thing about this recipe is you can organise yourself to make this sweet dish in two stages with a break!

Ingredients to make approximately 10 Athirasams

1 Cup Rice Flour (Fresh)
¾ Cup Powdered Jaggery
½ Cup Water
1 Tsp. Cardamom Powder
1 Tsp Sesame Seeds (optional)

For Deep Frying

2 -3 Cups Oil


Athirasam Recipe



Preparation of the Athirasam

Heat half a cup of water in a pan and bring it to the boil. 
Add the powdered jaggery and stir the mixture for a few minutes to make a syrup.
(To check if the syrup has reached the right consistency, add a few drops of the jaggery syrup into a bowl of water and gently swirl it with your fingers it should feel and looks  like the consistency of ‘jam)- .

Pour the jaggery syrup little by little on to the rice flour, gently stirring the mixture through to make a soft semi solid dough.
Sprinkle the cardamom powder, sesame seeds and mix it through .
Divide the dough into small sized balls.
Heat the oil in a deep frying pan.
Rub through a few drops of oil on a  small banana leaf or thick plastic sheet,
Place each ball and flatten it to about 8 centimetres in diameter.
Gently slide it into the oil and deep fry it on a small to medium flame till it turns golden brown.
The Athirasam should be fried in enough oil and should not be disturbed
till one side is golden brown and then gently flip it on the other side.
Place a flat bottomed dish on top of the athirasam and press it down to take out the excess oil.
Repeat the entire process till the entire dough is done.

Note: It is always wise to test the dough in a small ladle of oil before any minor
alterations are to be made.

If the dough does not stay together in the oil, add a little more flour to the
mixture and repeat the process in a similar manner.

The Athirasam mixture can be made the previous night and used the following day.
A tablespoon of milk or water should be sprinkled and mixed again as the mixture may be stiff when left overnight.

If Fine Rice Flour is purchased from the grocery store, sprinkle a little bit of water so that it is slightly damp before you make the Athirasam Mixture.



  1. hi shobha, traditional, simple,casual recipes………. mouth watering snaps……. how abt. some paneer recipes for shivani?

    • Shobha Krishnan says:

      Hi Jayanthi thanks so much for your feedback! Paneer recipes coming your way this week for shivani – Gobi Manchurian coming your way today…

  2. So whatmore you intend adding

    • Shobha Krishnan says:

      Am going to add all the festive treats as the festive season is coming up – will be adding everyday meals as well –

  3. Shobha, feel like having athirsam after seeing your recipe…am planning to make it very soon!