Ramanathapuram: Buy our authentic, homemade Adhirasam online now in Ramanathapuram, Paramakudi! Ahidrasam, lovingly prepared by a chef with over 50 years of experience in their home kitchen in Thiruvarur. Adhirasam Is a Favourite South Indian Diwali Sweet.
Athirasam in Ramanathapuram – Ramanathapuram, Paramakudi
Adhirasam
Price range: ₹400.00 through ₹750.00
Order authentic Adhirasam Diwali Sweets online from Dumroot Shop. We delivered across Tamil Nadu. Home Made, Fresh ingredients, traditional Sweets. Adhirasam is a traditional deep-fried Deepavali sweets from Tamil Nadu.
✨ Order Now! Get fresh Adhirasam delivered to your doorstep, just in time for Diwali celebrations. 🎉
Description
Adhirasam
Our Home-Made Adhirasam is a sweet treat that captures the essence of tradition in every bite. Celebrate the Festival of Lights with our Adhirasam Sweet. Sweet Edu! Diwali Kondadu!
- Type: Deep-fried sweet
- Main Ingredients: Rice flour, jaggery, cardamom, ghee/sesame oil
- Texture: Soft inside, slightly crisp outside
- Taste: Rich, mildly spiced sweetness with jaggery flavor
- Occasions: Prepared for Diwali, weddings, festivals, and temple offerings
- No of Pieces: 18–22 Adhirasam per kg.
| Language | Name of the Sweet |
|---|---|
| Tamil | Adhirasam |
| Kannada | Athrasa |
| Telugu | Kajjaya, Ariselu |
| Marathi | Anarasa |
| Chhattisgarhi | Airsa |
| Odia | Arisa Pitha |
Adirasam is a traditional south indian sweet made by deep frying the rice four & jaggery mix dough after flat rolling it into round shape
Additional information
| Weight | 1 kg |
|---|---|
| Diwali Sweets | 1 Kg, 500g |
3 reviews for Adhirasam
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Dumroot Shop –
Order our authentic and home made Adhirasam online now at Dumroot Shop. Our traditional Adhirasam sweet has a soft, grainy texture that melts with every bite.
Dumroot Shop –
Adhirasam treat that captures the essence of tradition in every bite
briomatic –
Adhirasam is a traditional South Indian sweet, especially popular in Tamil Nadu, usually made during Diwali, Karthigai Deepam, and special occasion.
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