Authentic Rice Flour Jaggery Recipe – Sesame Coconut Fritters

Last Updated on 6 months ago by Neha Deshmukh

Authentic Rice Flour Jaggery Recipe – Sesame Coconut Fritters

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – these crispy, golden Sesame Coconut Fritters. We call them adirsyam in my family, and they’re the perfect little treat with a cup of chai. Honestly, the aroma alone transports me right back to my grandmother’s kitchen! They’re a little bit of work, but trust me, every bite is worth it.

Why You’ll Love This Recipe

These aren’t just any fritters. They’re a delightful blend of textures and flavors – the slight chewiness of the rice flour, the sweetness of jaggery, the crunch of coconut and sesame seeds, and a hint of warming spice. They’re incredibly satisfying and a wonderful way to experience a truly authentic Indian sweet. Plus, they’re naturally gluten-free!

Ingredients

Here’s what you’ll need to make these delicious fritters:

• 1.5 cups (240g) raw rice
• 180g jaggery
• 2 tablespoons (30ml) chopped coconut
• 0.5 teaspoon (2.5ml) sesame seeds
• 0.125 teaspoon (0.6ml) fennel seeds
• 3 no cardamom pods
• 4 cups (950ml) canola oil (for frying)
• 0.75 cup (180ml) water
• 1 tablespoon (15ml) ghee

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Raw Rice Varieties for Best Results

Using the right rice is key. Traditionally, ponni rice or any short-grain rice works beautifully. These varieties grind into a smoother flour. If you can’t find those, regular short-grain white rice will do just fine.

The Sweetness of Jaggery: Types and Substitutions

Jaggery is unrefined sugar, and it gives these fritters a unique, molasses-like flavor. You can find it in block or powdered form. I prefer the block form, as I feel the flavour is more intense. If you absolutely can’t find jaggery, you can substitute it with packed brown sugar, but the flavour won’t be quite the same.

Coconut & Ghee: A Classic Combination

Freshly grated coconut is best, but desiccated coconut works in a pinch. Ghee adds a lovely richness and aroma. Don’t skimp on the ghee – it really elevates the flavour!

Sesame Seeds, Fennel & Cardamom – The Aromatic Trio

These spices add a wonderful warmth and complexity. Lightly crushing the cardamom pods before adding them releases their fragrance even more.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the 1.5 cups (240g) of raw rice in water for 4-5 hours. This is crucial for getting a smooth batter.
2. Drain the soaked rice and let it dry for about 15 minutes before grinding it into a fine flour. You can use a blender or a traditional stone grinder.
3. While the rice is drying, melt the 180g jaggery in 0.75 cup (180ml) of water. Strain it to remove any impurities – you want a clear jaggery syrup. Set aside to cool slightly.
4. In a separate pan, heat 1 tablespoon (15ml) of ghee over medium heat. Fry the 2 tablespoons (30ml) of chopped coconut until it’s golden brown and fragrant.
5. Add the 0.5 teaspoon (2.5ml) sesame seeds, 0.125 teaspoon (0.6ml) fennel seeds, and 3 cardamom pods to the fried coconut. Fry for another minute until fragrant. Remove from heat and set aside.
6. Now, combine the rice flour, jaggery syrup, and the fried coconut mixture in a large bowl. Gradually add water, mixing well to form a smooth batter. The consistency should be similar to a pancake batter.
7. Let the batter rest for at least an hour. This allows the flavours to meld and the batter to thicken slightly.
8. Heat 4 cups (950ml) of canola oil in a deep pan over medium heat.
9. Pour approximately ?? cup of batter into the hot oil for each fritter. Fry for about 3 minutes per side, or until golden brown and crispy.
10. Drain the fritters on paper towels to remove excess oil. Serve warm with a cup of tea or coffee!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Batter Consistency

The batter shouldn’t be too thick or too thin. It should coat the back of a spoon nicely. If it’s too thick, add a little more water, a tablespoon at a time. If it’s too thin, add a little more rice flour.

Frying Temperature for Crispy Fritters

The oil needs to be hot enough to cook the fritters quickly, but not so hot that they burn. A good test is to drop a tiny bit of batter into the oil – it should sizzle and rise to the surface immediately.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Simply substitute the ghee with coconut oil or any other vegan-friendly oil.

Gluten-Free Confirmation

These are naturally gluten-free, as long as you ensure your rice flour is certified gluten-free.

Spice Level Adjustment (Adding a Hint of Chili)

My friend, Priya, loves to add a tiny pinch of chili powder to the batter for a little kick! It’s surprisingly good.

Festival Adaptations (Onam, Diwali, Pongal)

These fritters are often made during festivals like Onam, Diwali, and Pongal. They’re a symbol of prosperity and good luck.

Serving Suggestions

These fritters are best enjoyed warm, straight from the fryer. They pair perfectly with a steaming cup of masala chai or filter coffee. They also make a lovely afternoon snack or a sweet treat after a meal.

Storage Instructions

These are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

What type of rice works best for this recipe?

Short-grain rice like ponni rice is ideal, but regular short-grain white rice will work too.

Can I use coconut oil instead of ghee?

Yes, you can! Coconut oil will impart a slightly different flavour, but it’s a good substitute.

How do I know when the oil is hot enough for frying?

Drop a tiny bit of batter into the oil – it should sizzle and rise to the surface immediately.

Can these fritters be made ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours.

What is the shelf life of these fritters?

They’re best eaten fresh, but leftovers can be stored at room temperature for up to 2 days.

Is jaggery healthier than refined sugar?

Jaggery is less processed than refined sugar and contains some minerals and vitamins. However, it’s still a sugar, so it should be consumed in moderation.

Enjoy making these delicious Sesame Coconut Fritters! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!