Ingredients
Wet Rice powder -1/2 kg, 500 gm (soak the Raw rice and grind; after grinding, make sure that the rice powder is covered and should not be dried)
jaggery - 375g
cardamom powder -1 tsp
black sesame seeds -2 tsp
Preparations:
Take a pan, add the jaggery syrup, and stir over a medium heat until big bubbles start to develop. Make sure the jaggery mixture is the proper consistency(If you drop some in a bowl of cold water, it usually forms a soft ball or a soft line.). Add the rice powder, and mix them well.
The dough can be stored for 4 to 5 days.
The dough will be loose and unable to maintain its shape. Keep it covered, and rest it for a day (or atleast a night or 8-10 hrs).
The adirasam mixture should be divided into small pieces, rolled into a smooth ball, pressed flat, and given a hole in the centre.
Cook the adirasam by dropping it in medium-hot oil until golden.
Note :
The jaggery syrup should be a soft ball consistency.
1000 gram rice= 750 gram jaggery>
300 gram rice= 225 gram jaggery>
While preparing the athirasam, if the dough is thick, prepare the jaggery syrup with the same consistency and then add it