ADHIRASAM
Ingredients
1 kg raw rice
¾ kg jaggery
1 tsp cardamom powder
2 tsp khus khus
½ tsp dry ginger powder
Oil for deep frying
Method
Soak the rice in water for 2 hours. Drain the rice and spread it in a clean cloth till ¾ th dry. Pound it or powder it in a dry-grinder and sieve to get a fine powder.
In a pan, dissolve the jaggery in 1 cup water. Strain to remove any impurities. Bring the jaggery mixture to a boil to form a syrup of soft ball consistency (when you roll a few drops of the syrup put in a bowl of water, it should form a soft ball) . While on the fire, add the cardamom, ginger and khus khus.
Remove from the fire and slowly add the rice flour into this mixture, stirring all the time to make a soft and smooth dough. Cover and keep aside for a few hours or even overnight.
Heat oil in a deep kadai. Using a banana leaf or a thick plastic sheet, flatten small amounts of dough to form circles of 1cm thickness. Carefully drop these discs into the oil and fry well till both sides turn a dark brown. Remove onto an adhirasam press to remove excess oil.
Continue in the same way till all the dough is used.
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