Athirasam is a popular South Indian dessert which is made during festivals and special occasions. It is a deep fried dessert which is made with rice flour, jaggery, and ghee. Athirasam has a crispy outer layer and a soft, melt-in-your-mouth inner layer.
Athirasam gets its name from the Tamil word ‘athir’ meaning ‘honey’ and ‘sam’ meaning ‘sweet’. This dessert is also known as adhirasam or adhirasamu in Telugu, adhirasam in Kannada, and adhirasam in Malayalam.
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‘Athirasam,’ meaning boundless sweetness, truly lives up to its name. This traditional South Indian delicacy is known for its complex preparation process, making it one of the most challenging sweet recipes.
Crafting Athirasam involves achieving the perfect consistency of jaggery, making rice flour from scratch, allowing the dough to rest for a day, shaping it into balls, flattening, and deep frying. This intricate process requires utmost focus and attention, resulting in a remarkable sweet that stands out.
With its deep-rooted significance, Athirasam has been a staple at weddings, celebrations, and festivals for generations. To experience the true essence of this exquisite treat, one must savor the batch of sweets and savories prepared by my talented mother-in-law, whose Adhirasam is renowned.
Athirasam finds its roots in the era of Krishnadevaraya, who introduced the delightful combination of rice flour, jaggery, and butter to create this timeless treat. This delightful sweet has garnered acclaim across various states in India, with each region claiming its unique version.
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