Athirasam

Ingredients:

• Good quality raw rice - 1 k.g. and 200 gms
• Jaggery - 1 / 2 k. g.
• Powdered cardamom powder - 1 tsp
• Oil - for deep frying

Method:

Wash well and soak the rice for 1 hour. Drain the water throughly through a drainer. Then powder the rice, sieve nicely and keep in a thali. Grate the jaggery, keep 1/4th glass water in a frying pan and add the grated jaggery. When it comes to a thick consistency [i.e if you drop in water it should not dissolve], pour the rice flour slowly. Keep on stirring. When it becomes thick, stop putting the rice flour. It should be a thick dough, allow to cool. Then dip your hand in oil and  make medium round vadas [ athirasam ] with 1/2 inch thickness, the size of  your palm over a greased polythene or banana leaf. Heat oil in a frying pan, place one adirasam at a time, turn the other side slowly. When it comes to a golden brown color, gently remove from the oil pressing with wooden stick to remove all the oil from the adhirasam. Keep a colander or tissue over a basin and place each athirasam gently. When the oil is totally removed, keep in an air- tight container.