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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


  • 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


  • 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


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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