Adhirasam: A Sweet Delight from Malaysia

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Adhirasam, also known as Athirasam, is a traditional Indian sweet predominantly found in the southern regions of India. This doughnut-like fried delicacy has its roots in various Indian cuisines, including Tamil, Kannada, Telugu, Marathi, and Odia. Made primarily from rice flour and jaggery, it sometimes incorporates ingredients like ghee, coconut, and spices such as cardamom, sesame, pepper, and ginger powder.

Historical and Cultural Significance

The history of Adhirasam traces back to the 16th century during the reign of the Vijayanagara emperor, Krishnadevaraya. Inscriptions from this era mention the sweet being made from rice flour, jaggery, butter, and pepper. The Panchavarnesvar Temple in Nallur, located near Kumbakonam, Tamil Nadu, has a unique tradition where 6000 Adhirasams, along with 6000 vadas, are offered to the Gods during an annual festival. This entire offering is prepared in the temple kitchen between sunrise and 11 pm, in time for the midnight prayers. Adhirasam also holds a special place during the Deepavali festival among the Tamil community.

Modern-Day Popularity

Today, Adhirasam remains a popular sweet treat, especially during festivals like Deepavali and Ganesha Chaturthi in regions like Tamil Nadu and Karnataka. Its unique taste and texture, combined with its rich history, make it a favourite among many.

Source: currytrail


Adhirasam is not just a sweet; it’s a testament to the rich cultural and historical tapestry of the regions it originates from. Its enduring popularity stands as a testament to its timeless appeal.


Article curated by Suwaytha Gopal