Adhirasam

Ingredients

1. Raw Rice                                                  ---- 1/2 kg
2. jaggery                                                      ---- 1/2 kg
3. oil  for deep frying

preparation method

1. wash and soak rice for 1 hour. Then drain the excess water completely and dry in a cloth for 1/2 hour.

2.  Then grind the rice in the mixer jar as dry flour.

3.  sieve the flour using a rava jalladai for this ( The sieved flour should be as small size granules like fine rava)

4. Then transfer the sieved flour to a vessel and close it  with a lid.

5. Then powder the jaggery  and heat it with only 1 to 2 tablespoons of water.

6. Then put off the flame and flitter it to remove impurities.

7. Again start heating the jaggery  syrup. boil this in very low flame  and stir occasionally.

8. keep checking the syrup consistency by pouring in water, kept in a small bowl. At beginning stage the syrup dissolves as you pour in water , then at next stage it will lay a fine thread in the water, but gets dissolved  when you touch. After this stage the syrup gets thicker and when you pour in water , then it won't get dissolved and you will be able to gather  it with your fingers and form a loose ball. This is called as soft ball consistency and this is the right stage to switch off the flame.

9. Immediately pour it to the flour little by little and knead and close it and keep this aside .

10.keep it for 1 to 2 days.

11. Then at the time of making divide into equal sized balls each of small lemon sized.

12. Heat oil in a kadai and once it is  hot, reduce the flame to low. In a zip loc cover, grease it with a drop of ghee and flatten the dough thick . Now carefully drop  in oil.

13. once it rises up immediately like a poori, then turn to the next side and once it turns golden brown drain from oil.

14. you must use another ladle and press it to squeeze out the excess oil as shown, as it may retain some oil in it. Repeat the process for the rest of the dough. oil should be in low or medium if needed.