Adhirasam Recipe Tips and Tricks | Secrets to Perfect Soft and Crispy Adhirasam | Diwali Nombu Adhirasam Recipe

 Adhirasam is a traditional South Indian sweet deeply rooted in Tamil culture and temple traditions. Diwali Nombu Adhirasam is a cherished South Indian sweet prepared during the auspicious festival of lights and the sacred Diwali Nombu ritual. This traditional delicacy, made from freshly ground rice flour and jaggery, symbolizes prosperity, devotion, and celebration. In many Tamil households, preparing adhirasam during Diwali is considered a sacred tradition passed down through generations. Often prepared during festivals like Diwali and Karthigai Deepam, adhirasam holds a special place in festive offerings and celebrations. The secret to perfect adhirasam lies in the consistency of the jaggery syrup and the resting of the dough, which gives it its signature softness and taste.  With its divine aroma and rich taste, Diwali Nombu Adhirasam captures the spirit of festivity, faith, and the timeless essence of Tamil culture.

Click here to view Sakkarai Adhirasam Recipe, Traditional Diwali Sweets Recipe Collection

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Ingredients for making  Adhirasam Recipe

Raw rice – 1 cup

Jaggery (preferably dark country jaggery) – ¾ cup

Water – ¼ cup

Cardamom powder – ¼ tsp

Dry ginger powder – a pinch (optional)

Ghee – 1 tsp

Oil – for deep frying

Instructions for making  Adhirasam Recipe

Preparing Rice Flour

• Wash and soak raw rice for 1 hour.
• Drain the water completely and spread the rice on a clean cloth for 10–15 minutes to remove excess moisture.
• Grind the slightly damp rice into a fine powder using a mixer.
• Sieve the flour and keep it covered with a cloth to retain moisture. Nombu adhirasam uses slightly moist rice flour for softness.

Preparing Jaggery Syrup

• In a thick-bottomed pan, add jaggery and water. Heat until the jaggery dissolves completely.
• Filter the syrup to remove impurities.
• Return the syrup to the pan and boil until it reaches a soft ball consistency (when a drop of syrup in water forms a soft, pliable ball).
• Add cardamom powder and dry ginger powder for aroma.
• Making the Dough
• Lower the heat and gradually add the rice flour to the jaggery syrup, stirring continuously to avoid lumps.
• Add ghee and mix well until it forms a soft, sticky dough.
• Transfer the dough to a bowl, cover it with a clean cloth, and let it rest for at least 8 hours or overnight. This resting period enhances flavor and texture, as done in temples.

Frying Adhirasam

• Heat oil in a deep pan on medium flame. The oil should not be too hot.
• Grease a banana leaf or plastic sheet with ghee.
• Take a small portion of dough, roll it into a ball, and flatten it into a disc shape with slightly thick edges.
• Gently slide the disc into the hot oil.
• Fry on medium heat until golden brown on both sides.
• Remove and press lightly with a flat ladle between two slotted spoons to remove excess oil.

Serving

Allow the adhirasam to cool completely before storing. Diwali Nombu adhirasam becomes softer and tastier after a day and can be stored for up to a week in an airtight container.