Adirasam

Directions

• 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 2 cups 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.