Jackfruit-seed-athirasa

Athirasa is a traditional dish from South India and also prepared in few northern parts of India. Jackfruit seed athirasa recipe is a variant of traditional athirasa method. It is prepared mainly using jackfruit seed paste, raw rice powder, jaggery powder.

My grandmother used to prepare jackfruit seed athirasa, but I never got to taste. During olden days when the jackfruits were unavailable in rainy and winter season, in one corner of house, seeds were dried and stored in mud. During festive seasons jackfruit seeds were used as one of the ingredient in preparing sweets and savory. Even today this is followed in many villages in coastal and malnad regions of Karnataka.

In our kitchen, we sundry these jackfruit seeds and use them when required in many dishes. Since these are powerhouse of many nutrients like proteins, carbohydrates and minerals.

Recently my sister-in-law’s mother prepared this athirasa. I totally loved it. And it was for me to try it out soon as athirasa is one of my favorites. The only change I made was used the traditional method using the soaked raw rice instead of using rice flour she had used. The taste was amazing and we all loved it, especially my kids.

Important steps while making jackfruit seed athirasa

Select good quality clean, fungus free jackfruit seeds, otherwise you get bitter taste. Make a fine paste of cooked jackfruit seeds.

Drain water from soaked raw rice completely and shade dry for only 45 minutes. After drying and powdering the rice flour should be slightly moist.

Single thread jaggery syrup is very important to get a perfect textured athirasa. To ensure dough properly absorbs the jaggery syrup and flavours, it should be rested for minimum of 10 to 12 hours.

Medium heat should be used for deep frying, to ensure proper cooking of athirasa. If they are cooked on high heat, the outer surface gets darker soon and inner core remains uncooked.

When we drop the athirasa in hot oil, should slowly rise up and then it should be flipped. Do not hurry in flipping the athirasa, they do not cook well inside.

Stepwise recipe of jackfruit seed athirasa

Wash the rice for 3 to 4 times until you see clear water on top, soak it overnight. In the morning, drain the water completely. Spread rice on clean cloth and dry in shade for 45 minutes. Powder this rice in a blender into fine flour. Sieve the flour and again powder the coarse particle. Keep this aside for athirasa preparation.

Select good quality dried jackfruit seeds, peel the outer white skin of dry jackfruit seeds, pressure cook the seeds until they are soft. Slightly cool them and remove the brown skin of seeds. Make a very fine paste of these and keep this aside.

Heat a thick bottom pan on medium heat, add jaggery powder and little water. Melt jaggery until you get one string consistency or check the consistency by dropping a small drop of syrup in water. This forms a ball indicating that jaggery syrup is ready.

Jackfruit seed athirasa

Add the ground jackfruit seed paste into prepared jaggery syrup, poppy seeds and mix well. Boil the mixture on medium heat, until it thickens slightly for about a minute. Add black pepper powder.

Remove the mixture from heat, add ghee, half of the ground rice powder. Mix well, again add the remaining rice powder. Mix well making the dough lump free.

Jackfruit seed athirasa

Keep the jackfruit seed athirasa dough smeared with oil for 10 to 12 hours. After 12 hours, heat oil in a deep frying pan, grease the palm with oil and make small roundels with the dough. Deep fry the athirasa on medium heat.

Jackfruit seed athirasa

Remove the excess oil between two flat ladles. Remove athirasa and place on kitchen tissues. Store the jackfruit seed athirasa in airtight container. It stays good for 10 days.

Jackfruit-seed-athirasa

Watch how to make

Jackfruit seed athirasa video

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Jackfruit seed athirasa

Jackfruit seed athirasa recipe is a variant of traditional athirasa. This is karnataka style recipe prepared during festivals
Prep Time5 mins
Cook Time13 hrs
Total Time13 hrs 5 mins
Course: Dessert
Cuisine: karnataka
Keyword: Dessert, festival, Glutenfree, Indian Sweets, Karnataka
Servings: 15 athirasa
Author: Pavithra M Adiga

Ingredients

  • Raw rice (unpolished) - 1 cup
  • Jackfruit seed - ½ cup
  • Jaggery powder - 1 cup
  • Poppy seeds or gasgase - 1 tbsp
  • Black pepper powder - 1 tsp
  • Ghee - 1 tbsp (optional)
  • Oil for frying
  • Water as required

Instructions

  • Wash the rice for 3 to 4 times. Soak it overnight, In the morning, drain the water completely. Spread rice on clean cloth and dry in shade for 45 minutes.
  • Powder this rice in a blender into fine flour. Sieve the flour and again powder the coarse particle. Keep this aside for athirasa
  • Peel the outer white skin of dry jackfruit seed, pressure cook the seeds until they are soft. Now remove the brown skin of seeds. Make a very fine paste of jackfruit seed. Keep this aside.
  • Heat a pan on medium heat, add jaggery and little water. Melt jaggery until you get one string consistency or Check the consistency by dropping a small drop of syrup in water. This forms a ball indicating that jaggery syrup is ready
  • Add the ground jackfruit seed paste into prepared jaggery syrup, poppy seeds and mix well. Boil the mixture on medium heat, until it thickens slightly for about a minute. Add black pepper powder.
  • Remove the mixture from heat, add ghee, half of the ground rice powder. Mix well, again add the remaining rice powder. Mix well making the dough lump free.
  • Keep the jackfruit seed athirasa dough smeared with oil for 10 to 12 hours.
  • Heat oil in a deep frying pan, grease the palm with oil and make small roundels with the dough. Deep fry the athirasa on medium heat.
  • Remove the excess oil between two flat ladles. Remove athirasa and place on kitchen tissues. Store the jackfruit seed athirasa in airtight container. Jackfruit seed athirasa stays good for 10 days in airtight container

Notes

Adding ghee to the dough is optional. This adds flavour. The dough should be rested for minimum of 10 to 12 hours. This ensures the dough properly absorbs the jaggery syrup and flavours.
Single thread jaggery syrup is very important to get a perfect textured athirasa. Black pepper powder and poppy seeds quantity can increased or decreased as per requirement.
Medium heat should be used for deep frying, to ensure proper cooking of athirasa. If they are cooked on high heat, the outer surface gets darker soon and inner core remains uncooked.
When we drop the athirasa in hot oil, should slowly rise up and then it should be flipped. Do not hurry in flipping the athirasa, they do not cook well inside.

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Jackfruit-seed-athirasa

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