ADHIRASAM

Ingredients:

Procedure:

1. Soak rice for 1 hour. Strain until dry. Powder it fine in mixie and sieve.
2. Boil jaggery and water(water enough to immerse jaggery) stirring continuously until thakkali (tomato) padam consistancy.
3. Test (pour little syrup in cold water and roll it with forefingers. it should not stick to the fingers, roll and the ball should be pliable).
4. Add butter or ghee, remove from fire, add elaichi powder and dry ginger powder, pinch of salt and add the rice flour very quickly.
5. Mix well without any lumps.
6. Initially the dough will be slightly loose. After 1/2 hour it becomes like chapati dough. If it becomes hard, sprinkle little water and knead the dough smoothly. Can prepare on the same day or after 4-5 days for better taste.
7. Add khus khus to dough or while flattening the adhirasam before deep frying. Can make 3 holes on the adhirasam with your fingers in order to cook, and fry the centre part well. (Can be prepared without holes also. This will puff like puri's).

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