- Raw Rice – 4 cups
- Jaggery powdered – 3 cups
- Khus Khus – 1 teaspoon
- Dry Ginger Powder – 1 teaspoon
- Cardamom powder – 1 teaspoon
- Oil – for deep frying
- Ghee – two to three teaspoon
- Soak the rice in water for about one to two hours. Drain the water completely and grind it to a fine powder. Sieve it and keep it separately.
- Dry roast the khus khus till it is slightly brown.
- Add 3/4 cup water to the jaggery powder and make a soft ball consistency syrup. (If you put little syrup in cold water, it should stay under the water and if you remove it with your fingers, you will be able to gather it to a soft ball or a soft pearl).
- Add the fried khus khus, dry ginger powder and cardamom powder. Mix well and remove from stove.
- Add the rice flour slowly and keep stirring while you add the flour. Mix well. It looks like soft chapati dough. Sprinkle little ghee over the dough (to prevent drying) and keep it for 10 to 12 hours.
- Heat oil in a kadai. Apply ghee to your hands, take little dough and make a lemon sized ball. Flatten them round like a small disc. Drop gently in the hot oil and deep fry on medium flame till it becomes golden brown.
- Remove and press it using a flat spoon so that the excess oil will drain off.
- For the above quantity, you will get 30 to 35 adirasams.
When you are soaking rice, you can add one more cup of rice and make powder. Sometimes, the quality of rice and jaggery may differ and we need more or less rice powder. Hence, when you are adding rice flour to the jaggery syrup, you can add till you get a soft dough like chapati dough and stop adding rice flour. This way we will get right dough.
You can prepare adirasam immediately. However if you keep this dough over night and prepare adirasam on next day, adirasam will be soft and more tasty.
If you find the flour is too hard to make balls, then just sprinkle little hot water and make the dough soft.
Also make sure you use only “Paagu” vellam.