ADHIRASAM

ADHIRASAM

Soak 1/2 kilo raw rice in the water for 1/2 hour and then drain the rice in a colander. You can grind the rice even when the water is not fully drained up.

Then grind it to a nice flour.

Sieve the flour only once.

Then immediately make syrup from 300gms jaggery to a pearl-like consistency.

When the syrup is bubbling, reduce the flame to low heat. If we drop a little syrup in a cup of water and then if we could form the syrup into a smooth ball, [not a stiff ball] then put off the fire.

Sprinkle the rice flour little by little in the syrup and mix well.

Sprinkle 1/2 sp cardamom powder and mix well.

The batter must not be very thick. If we make a small ball from it, then it must be a very smooth ball.

It must not break.

That is the correct consistency for adhirasam.

Keep the batter in a greased bowl[greased with ghee]and pour and spread 11/2 tbsps ghee on top of the batter and cover it.

The next day you can prepare the adhirasams.

When you prepare the adhirasams, heat the oil on a medium fire and make adhirasams.