Adirasam

Ingredients:

• Raw Rice : 1/2kg
• Jaggery : 1/4 kg
• Oil : Required quantity
• Cardamom

Method:

• Soak Raw Rice in water for 3 hours.
• Dry partially. Should still be slightly wet.
• Grind into fine powder using mixer-grinder.
• Sieve it so that you get the fine powder alone.
• The powder should be still slightly wet. Keep aside.
• Take jaggery, pour just 1/2 - 3/4 cup water and boil to make "Paagu".
• Before it comes to boil, filter it so that stones if any are disposed off.
• Boil again after filtering. Stir frequently.
• To test whether it has come to the right form, take a teaspoon of the boiling jaggery and pour it in a water cup.
• If it forms a candy mass then the Paagu is ready. That is if you can form like a pearl by your hand it is correct padam.
• When the Paagu is ready, mix powdered Cardamom (ealakkai) to the jaggery gravy.
• Remove from the fire. Put the rice flour in a big bowl.
• Just take one big laddle of paagu and pour it on the flour. Mix the flour.
• Again take another laddle and pour it. Mix it.
• Do like this till you get thick sweetened dough.
• If you are having excess paagu dont mind. Let it be.
• Keep the prepared dough for over night. Or you can keep it for 2 days also.
• When you want to make Adirasam, take a ball of the sweetned dough.
• Just make it like a disc and put that in oil.
• Keep the oil in a normal heat.
• Turn and allow it to cook.
• Remove from the oil by squeezing it.
• Your Adirasam is ready to eat

Notes:

• You must cool the jaggery gravy(Paagu) well,before mixing it with the rice flour. Some people use sugar instead of Jaggery.