Ingredients

Raw rice : 4 cups 
Jaggery (for syrup) : ½ Kilo 
Milk : if needed 
Ghee : ½ cup 
Oil : as needed 
Dried ginger powder : 2 tsp 
Cardamom powder : ½ tsp

Method

Wash the rice and soak it in water for some time. Drain excess water and dry the rice in shadow. When the rice is still wet powder it in a machine. Mix jaggery in ½ cup of water in a bowl and heat. When the jaggery dissolves strain to remove any dust particles. Heat the jaggery water to form syrup. Take a spoonful of syrup and put it in water. One should be able to roll the syrup into a ball. At this point, remove syrup from fire, add cardamom powder, fried ginger powder and start adding rice powder slowly. All the while keep stirring the contents. The powder will be cooked in the heat of the syrup.

Take oil in a frying pan and add ghee. Keep it on medium flame. Take a plastic paper and smear it with oil. Take a small ball of the dough and flatten it. Fry both sides in oil. Remove when done and drain excess oil immediately.

P.S. Excess oil should be drained when the adhirasam is hot. If the dough is dry, a little milk can be added. 


This recipe is taken from the book "Sweets" by Revathi Shanmugam published by Kannadhasan Pathippagam