Adhirasam is a traditional sweet/snack which is prepared for most of the festivals in Southern parts of India.
1 cup Raw Rice
¾ cup Jaggery
½ tsp Cardamom Powder
Wash and soak rice for atleast 2 hours. After 2 hours, drain the water and spread it on a clean towel to dry.
After 15-30 minutes, check the rice, it should still be little damp. Now grind it in a mixie and sieve/strain it until you get a fine rice powder.
Add jaggery in a pan with 1/2 cup of water and when it dissolves, strain the jaggery water to remove dirt and sand.
Boil the jaggery water and keep stirring it until the jaggery comes to stone consistency. That is, when we take a drop of jaggery juice and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be hard as well. When you allow the syrup more than the stone consistency, then the adhirasam will become hard. If the syrup is taken before the stone consistency, then the adhirasam will break while frying. You should be very careful at this stage.
Remove from heat, pour this jaggery to the rice powder and mix it well along with cardamom powder.
Keep this adhirasam mixture aside for at least one day for fermentation. The next day, again knead the adhirasam dough. If you feel it is too sticky, you can add little rice flour or if the dough is too dry, you can sprinkle little buttermilk and knead it well.
Heat oil in a heavy bottomed pan and once it is hot, reduce the flame to low. Spread a plastic sheet or banana leaf piece, grease it with a drop of ghee and flatten the dough thick. Carefully drop in oil.
Cook evenly on both the sides and once it turns golden brown, drain from oil.
You must use another ladle and press it to squeeze out the excess oil. Repeat the process for the rest of the dough. Oil should always be in low or medium heat.