Step 1 — Prepare the Rice Flour

Wash the raw rice thoroughly and soak it for 2–3 hours.

Drain well and spread the rice on a clean kitchen towel until it is just damp—not completely dry.

Grind into a fine flour and sift to remove coarse particles.

Freshly ground flour gives Athirasam its signature texture.

Step 2 —Prepare the Jaggery Syrup

In a heavy-bottomed pan, combine jaggery and water.

Heat gently until the jaggery dissolves.

Strain to remove impurities if needed.

Return the syrup to the pan and cook until it reaches a soft-ball consistency (also called the soft-ball stage).

A small drop placed in water should gather into a soft ball that can be gently rolled between your fingers.

Step 3 — Make the Dough

Reduce the heat to low.

Gradually add the freshly ground rice flour while stirring continuously to avoid lumps.

Mix until a soft, slightly sticky dough forms.

Stir in the cardamom powder and sesame seeds, if using.

Allow the dough to cool completely.

Transfer to an airtight container and let it rest overnight or for up to 24 hours.

This resting period develops the characteristic flavor and texture.

Step 4 —Shape the Athirasams

Lightly grease your palms.

Pinch off small portions of dough and roll into smooth balls.

Flatten each gently into discs about ¼ inch thick.

Keep the discs on lightly greased banana leaves, parchment paper, or an oiled plate until ready to fry.

Step 5 —Fry Until Golden

Heat oil over medium heat.

The oil should be moderately hot—not smoking.

Carefully slide one Athirasam into the oil.

Fry until golden brown on both sides, gently flipping once.

Avoid overcrowding the pan.

Step 6 – Remove Excess Oil

Lift the Athirasam with a slotted spoon.

Place it between two flat ladles or spatulas and gently press to remove excess oil while it is still hot.

Transfer to a cooling rack or paper towel.

Repeat with the remaining dough.

Athirasams become wonderfully chewy as they cool.