ADHIRASAM

INGREDIENTS:

Rice                        - 1 Cup
Jaggery                   - 1 Cup grated
Cardamom powder - 1/2 Tsp
Water                      - 11/4 Cup
Ghee                       - 1 Tsp
Oil                          - for deep fry

HOW TO MAKE:

Wash the rice and soak it for 1 to 1.5 hours.  Drain the water and spread the rice on a cloth and let it for for 10 to 20 mins.  In a mixie grind the rice to a powder and make sure that the consistency resembles rava / sooji.

Heat the water in a deep pan and add the jaggery.  Mix well and wait until the jaggery dissolves completely.  Turn off the stove and filter the syrup to remove the impurities.  Transfer the syrup into the pan and repeat, reduce the flame when syrup starts boiling.  The syrup starts bubbling and evoke the jaggery aroma.  Now check for its string consistency (kambi padham) by placing few drops of syrup in a bowl of water.  You could see that the syrup wont dissolve in water and able to make a ball ( as shown in the fig)  There reaches the consistency.

Add cardamom powder in the rice flour and mix well.  Add the syrup (Pagu) little by little and mix the flour with a ladle without any lumps.  Let the dough cool completely.  Keep the dough overnight in a airtight container.  You can keep it as such for 2 to 3 days.  If you want to keep more than that then that should be refrigerated.

Grease your palm with ghee and divide the dough into equal sized balls and keep it aside.

Heat oil in a kadai.  Take a banana leaf or zip loc sheet, great it with a drop of ghee and flatten the dough.  It should neither be thick nor thin.  Once the oil get hot, drop it carefully in the oil.

Once it come up, turn it immediately to the other side.  Squeeze and drain it using another ladle once it turn into golden brown color (Refer below fig)

Yummy Adhirasams are ready :-)