Adhirasam / Kajjaya / Ariselu / Anarsa / Arisa Pitha

Yields: 1 Serving Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Adhirasam is one of the very authentic and traditional recipe. This recipe is made using rice and jaggery.  Different name for this recipe is kajjaya, ariselu, atirasa, anarsa, arisa pitha. Athirasam is south Indian famous sweet recipe.


The adhirasam is very delicious sweet. This sweet can be stored for over a week in room temperature. Health wise this is an oily food but if it’s for festival occasion, oil or sweet is not an issue at all.

Adhirasam recipe is very tricky and difficult. For the recipe, jaggery syrup and rice flour should be correct otherwise it will fail.  This recipe may not work for first attempt. Trying this recipe and good result in first attempt if you are a master of jaggery syrup and preparing the rice flour.

In my childhood my aunty used to do this kajjaya recipe. Somehow I remember this sweet and tried, outcome was so good. That’s why I wanted to share my version of kajjaya recipe with you.

Jaggery and rice are main ingredients of athirasam or kajjaya. Jaggery need to be first dissolved in water and boiled till sting like consistency. The rice is soaked for hours and dried. No need to sun dry or use a drier. Because rice need to have some moisture in it while dry grinding it. Otherwise athirasam will not come perfect. The rice flour may be sieved or not, which doesn’t make much difference.

Till seeds, an optional ingredient for this recipe, which need to be roasted for a minute. For good aroma i used pepper powder and cardamom powder. I combined rice flour in batches because it is easy to mix. If rice flour added at once it becomes lumpy or mixing will is difficult.

The dough must be like chapathi dough after cooling. Otherwise it will break while you drop in to the hot oil. If the dough is hard you can add banana for smoothness. If dough is not hard like chapathi dough you can add maida and knead again. Then give shape and leave it to hot oil.

The very important tip or rule is oil must be low to medium flame. Otherwise it will not be good or will tastes like burnt. While taking out from hot oil, press gently using spatula.

Try this tasty and traditional recipe in any festival and enjoy with your beloved ones. Here I’m ending athirasam story catch you in next interesting recipe.

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0/6 Ingredients
Adjust Servings


0/12 Instructions
  • 1. Take dosa rice, wash it thrice and soak for 3 hours.
  • Drain off all the water. Spread in cloth for 30 minutes. Don’t dry completely it need some moisture.
  • Transfer to mixer jar and dry grind it. Sieve the rice flour and keep aside.
  • In a small pan add till seeds and dry roast for 2 to 3 minutes.
  • In a kadai add crushed jaggery and water. Boil it until string like consistency. You can check the consistency by putting into water which should form like a ball.
  • Keep in low flame and add half of prepared rice flour, pepper powder, cardamom powder and roasted till seeds and Combine well.
  • Add rest of rice flour and give a good mix for 2 to 3 minutes.
  • Transfer to a bowl, add oil on top. And keep aside for cooling.
  • Once dough cooled take a small amount of dough ball. Flatten it in oil greased plastic or leaf.
  • Keep oil for heat in medium flame. Fry until it become golden colour.
  • While taking from oil press gently to remove excess oil from adhirasam.
  • Adhirasam or Kajjaya is ready. Serve it hot or after cool.


  1. Soak rice for at least 3 hours.
  2. Dried rice must have some moisture in it.
  3. Jaggery syrup must be soft ball like consistency.
  4. Dough need to be cooled for at least 4 hours.
  5. Flatten the dough in oil greased plastic or leaf.
  6. Oil must in low to medium flame she trying the kajjaya.

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