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 of jaggery to a pearl-like consistency.
When the syrup is simmering, reduce the flame to low heat. Drop a little syrup in a cup of water. 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 of 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 of 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