Ready made store bought rice flour - 1 cup
Jaggery - 1/2 cup
Water - 1/4 cup
Dry ginger powder - 1/4 tsp
Ghee - 1 tsp
Oil to deep fry
Take the store bought rice flour in a bowl,sprinkle water little by little.
Using your fingers mix the rice flour till it resembles like bread crumbs..When you press the flour it should hold the shape ( see picture).
If you break the flour they should crumble easily.Then your flour is in right consistency.
Take a mixi jar add the cardamom ,dry ginger and rice flour.Powder them finely and then sieve it well to get a smooth powder.
Your rice flour is ready to use.Always keep the flour covered to retain its moisture content..
Take a pan add jaggery and water boil till jaggery has dissolved.
Now filter the syrup to remove any impurities.
Bring this syrup to a nice boil,keep a small plate pour some water water in it.
Pour a drop of syrup into the water if you are able to form a soft ball ( see picture) then the consistency is right.
Switch off the stove and pour the syrup into the rice flour,keep mixing till it forms to a soft slightly flowing consistency.If you still have some left over syrup save it for some other recipe do not add all the syrup.
Cover this mixture in a closed container and keep it at room temperature overnight.
Next day divide the dough into small balls,grease a sheet with ghee and press these balls to a flat semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladles to remove excess oil.
Store it in a air tight container and enjoy!
a)Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
b) Poppy seeds or sesame seeds can be added to the flour for extra taste.
c) Do not flatten the adhirasam very thin,otherwise while frying it becomes crisp or will break.
d)Flip immediately once it rises in oil.Do not deep fry till dark brown,otherwise your adhirasam will become hard.
Click HERE for traditional method of making Adhirasam.
( https://www.sailajakitchen.org/2013/09/adhirasam-arisalu.html )
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