1 cup Raw rice
1 cup Jaggery
1 tsp cardamom powder
Oil to fry
Soak the raw rice for 1 1/2 hours and drain out the water completely. Grind the slightly wet rice to a smooth powder in the mixer and sieve it twice to remove unfine particles.
Add a little water to the jaggery and allow it to boil. The required consistency is such that when a drop of the jaggery syrup is put into a plate of water, it should be easily formed into a soft ball with fingers. At this stage, add the cardamom powder and the rice flour slowly into the syrup. Mix well and allow it to cool for 10 minutes.
Make equal medium sized balls of the mixture and pat it on a greased plastic sheet to form a thick poori.
Slowly put it into hot oil and cook till it turns dark brown on both sides in medium flame. Use two big spoons with holes to remove the excess oil. Repeat for rest of the balls.
Cool and store in an air-tight containter. Stays good for 5-6 days.
how to make adirsam, adhirasam, adursam recipe