Adhirasam is a traditional delicacy in South India.Its prepared during all festive occasions in every household.
INGREDIENTS
RAW RICE- 1 CUP
JAGGERY POWDERED-3/4 CUP
WATER- 1/2 CUP
DRY GINGER POWDER- 2 TSP
WHITE SESAME SEEDS- 3 TSP
OIL FOR FRYING
PROCEDURE
Soak raw rice in water for an hour.Drain water and spread it on a cotton cloth so that water from the rice is absorbed in the cloth.At the same time rice grain should retain moisture.So do not dry it under fan or sunlight.
Take rice in a mixer and grind to powder.In pan add water and dilute jaggery and strain to remove impurities.Now add 1/2 cup water and add jaggery and keep stirring till it becomes slightly thick.To check the correct consistency of jaggery syrup drop the syrup in a cup of water,if you are able to roll the jaggery syrup to jelly ball,it is the right consistency.If the syrup disintegrates in the water,and unable to roll it means you have to heat the syrup for some more time.
When the syrup reaches the right consistency,then switch off the stove,add cardamom powder,dry ginger powder,white sesame seeds and transfer the vessel from the stove.Now to the jaggery syrup slowly add the rice flour and mix well .Dough will be of chapati dough consistency.Now keep the dough in a air tight container and after a day or two take the dough and divide into equal balls.Apply ghee on your palm and flatten the balls on a zip lock cover or plastic cover to small chapatis.
In a pan add oil and heat till it starts to smoke.To check the temperature of the oil,drop a liitle portion of flour in the oil.When the four comes to the top immediately,after dropping,then it is ready for frying.Fry all the flattened flour in the oil ,till it turns brown in color.Press each adhirasam in between two ladles to remove excess oil.
