ADHIRASAM

Soak ½ kilo raw rice in the water for ½ hour and then drain the rice in a
colander. You can grind the rice even when the water is not fully drained
up.
Then grind it to a nice flour.
Sieve the flour only once.
Then immediately make syrup from 300gms jaggery to a pearl‐like
consistency.
When the syrup is bubbling, reduce the flame to low heat. If we drop a
little syrup in a cup of water and then if we could form the syrup into a
smooth ball, [not a stiff ball] then put off the fire.
Sprinkle the rice flour little by little in the syrup and mix well.
Sprinkle ½ sp cardamom powder and mix well.
The batter must not be very thick. If we make a small ball from it, then it
must be a very smooth ball.
It must not break.
That is the correct consistency for adhirasam.
Keep the batter in a greased bowl[greased with ghee]and pour and spread
1½ tbsps ghee on top of the batter and cover it.
The next day you can prepare the adhirasams.
When you prepare the adhirasams, heat the oil on a medium fire and
make adhirasams.