Ingredients

• 1 kg - raw rice
• 3/4 kg - jaggery
• 1 tsp - cardamom powder
• 3 tsp - khus khus
• 1/2 tsp - dry ginger, powdered
• Oil for deep frying

How to Make Adhirasam

• Soak rice in water for 2 hours. Drain water and spread rice on a clean cloth to dry.
• Powder it when it is partly dry. Sieve it to get a fine powder.
• Heat 1/4 cup of water in a thick bottom pan. Add the jaggery to it.
• When the jaggery melts, filter it to get rid of the dirt.
• Then stir the melted jaggery over low heat.
• After 5 mins, check the consistency by adding a drop of syrup into a cup of water. If it forms a soft ball when picked up, it's the right consistency.
• Remove from fire and add cardamom powder, dry ginger powder and khus khus.
• Stir well and add the rice flour to it.
• Mix well till you get a chapatti-like dough.
• Leave it overnight.
• The next day, heat oil in a pan for deep frying.
• Meanwhile, make small balls of the dough.
• Spread some oil on a plastic sheet and place the ball on it. Flatten to form small patties.
• Deep fry in hot oil until golden brown.