Adhirasam

Ingredients:

Procedure:

Soak the raw rice for about 2 hours and drain out the water completely and spread the soaked rice evenly over any light towel/ kitchen cloth to dry under room temperature for about 40-50 mins (as shown in the pic)

After 50 mins the rice should be dry or it will take couple more mins based on your room temperature, by the time you can hold the rice with little moist in it (as shown in the pic)

Grind the very light moist rice finely and sieve the grounded rice and keep aside.
Meanwhile add the jaggery along with some water, bring it to boil and the syrup is about to turn soft ball consistency turn off the flame.
Syrup consistency test:
- When you drop a little amount of syrup into a cup of water, you should able to collect the syrup and make a soft ball out of it. That’s the perfect consistency for our adhirasam.
- Filter out the syrup into a bowl and keep aside.

In a mixing bowl, add grounded rice flour, cardamom powder, dry ginger powder, white sesame seeds and mix roughly.
Now add hot syrup little by little and mix thoroughly (as shown in the pic) along with 2 tsp of ghee.

Initially the mixture looks little runny do not panic, cover it and keep under room temperature for about 24 hours to ferment.

Heat some oil to deep fry.
Grease some oil/ ghee on your fingers and make a ball out of it and place over any butter paper/ plastic paper/ banana leaf and starts pressing lightly and place gently into the hot oil, cook under medium-low flame. (one at a time)

The adhirasam will floats up within a min or so, by that time gently flip on other side and cook it further more
Once the sizzle sounds off, take the adhirasam from oil and place over any plate (do not press the excess oil from the adhirasam, it helps to cook little more and keep the adhirasam little moist, the oil will release by itself and cool completely)
Keep it in an air-tight container for more shelf.
Enjoy the crunchy-soft-tasty “ADHIRASAM”.

// sorry i was unable to take final pics out of it, will update soon//