ADIRASAM

 

400 gm rice

 

4 cardamon

 

300 gm brown sugar ( jaggery )

 

½ cup water

 

1-2 tbsp ghee

 

¼ tsp dry ginger powder

 

Oil for frying

 

1.   Wash and soak the rice for 1-2 hours the spread it on a cloth and dry it for about 20 mints. There should not be any water sticking to the rice

 

2.   Grind the rice with the cardamon seeds to fine powder. Sieve and grind back the coarse powder again. Till you get a fine rice powder.

 

 

3.   Cover the rice flour so that it will not go dry. Heat the brown sugar the water. And let the brown sugar melt strain

It and pour back in the pan. Get ready a small bowl with water. Let it boil and drop some brown sugar into the water to check the consistency.

 

4.   If the brown sugar dissolves in the water then it is not ready

Cook for a few more minutes. If it stays firm and if you can take it with your hand then it is ready. Turn off the heat.

 

5.   Immediately add ghee and dry ginger powder and mix well.

Now take a spoon of sieve rice flour and add it to the syrup

Stirring constantly

,keep adding all the flour and mix well without any lumps. The batter should be semi thick not to watery or too hard. Apply some ghee on top and let it cool completely.

Keep overnight.

 

6.   The next day the dough will be a little hard and stiff. Take a small portion of the dough fatten with your hands and make

a small hole at the center. oil should be on medium while frying if you drop a small piece of dough it shoud float on the surface of the oil immediately. Fry until both the sides are golden brown. Adirasam is ready.