A festival delight made out of freshly ground rice flour and jaggery offered to the Gods. As far as I can remember my grandma used to make these the best.....crunchy on the outside and soft on the inside. Although the ingredients list is simple enough the recipe takes a little patience as the consistency of the dough directly influences the final product.
2 Cup (32 tbs)
1 Cup (16 tbs)
3 Cup (48 tbs) (for deep frying)
1.Start by soaking 2 cups of rice for about 2 to 3 hours.
2.Drain and spread over a kitchen towel to get dry for about 20 minutes.
3.Heat 1 cup of jaggery in about 1/4 cup of water and bring to a boil. Simmer until the syrup is thick enough to settle in the bottom of a bowl filled with water .
4.Return to the rice and make sure it is only three fourth part dry and still has some moisture.
5.Make a coarse powder of it.
6.Add cardamom powder and the jaggery syrup.
7.Mix everything slowly and thoroughly to get a smooth dough .For best result, let this sit for 24 hours before proceeding further
8.Next day take a small portion of the dough and shape it like a puri in the palm of your hands. Use a little oil if sticky.
9.Carefully drop this into preheated oil and fry until golden brown.
10.Store in an airtight container. Serve out of it.
If the next day the dough tends to be dry add a little milk
Do not refrigerate the dough
If the adhirasam breaks apart this means the jaggery syrup was too thin.
If the product is too hard it means the rice flour had no moisture(I remember making real hard once two years back out of store bought rice )"FRESH" ground rice with some moisture is the key. Also let it sit for 24 hrs minimum.