Adhirasam

Adhirasam is a traditional south Indian sweet which is made in almost every house in tamilnadu during diwali. The most important part in making adhirasam is the the 'paagu'(syrup) part. If u get the correct consistency of the paagu the adhirasam will taste really delicious. This is my 3rd entry to the RCI event hosted by Lakshmi.

Ingredients

Raw rice- 1 kg
Jaggery- 1/2 kg
sugar- 3/4 thcup
My mother uses sugar in making adhirasam. But many people do not use it.It is optional to use sugar. u can use jaggery alone too. if so use 3/4 kg of jaggery.
Cardamom powder- 1 tsp
khus khus- 3 tsp
Dry ginger(sukku)- 1/2 tsp powdered
Oil for deep frying

Method

Soak the rice in water for 2 hours. Drain the rice and spread it in a clean cloth in a shady area. when it is 3/4 th dried powder it. In india they machinegrind it in a mill. U can also grind it in a mixie and sieve it to get a fine rice powder.
Add 1/4 cup of water in a thick bottom pan and add the jaggery and sugar to it. When the jaggery melts completely filter it in a strainer to get rid of the dirt. keep stirring the filtered jaggery in low heat. When it is thick, check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard. This is the right consistency.
Remove from fire and add cardomom powder ,dry ginger powder and khus khus. Stir well and add the rice flour to it . Mix well so that no lumps are formed and till u get a chappathi dough like consistency.Leave it outside overnight.

Heat oil in a pan and make small balls of the dough . Place the balls in a pastic sheet and using little oil shape it to form small patties. Deep fry in hot oil only one at a time until golden brown on both sides and press well with a flat ladle.
Note

Making Adhirasams is a tough job and the most IMPORTANT part in making the adirasams is the SOFT BALL CONSISTENCY. If the syrup reaches more than soft ball consistency, the adhirasams will become hard. If the syrup is taken before the soft ball consistency, the adhirasams will break while frying in oil.

You can use readymade rice flour too to make Adhirasam.If so slightly roast it. (I have never tried this ....so Iam not sure if the adhirasams would turn out good using storebought riceflour,but my mom said u can do it)
You can store the dough in the refrigerator for 3 to 6 months. My mom prepared this dough for me, during my trip to India in January. I had stored it since then and whenever I want I make delicious Adhirasams.