Ingredients:
Method.
Soak the rice for 1 hour. Drain till its 3/4th dry. Run it in a blender. Sieve it. Sive 1/4th of the flour coarsely.
Disslovle the jaggery in two cups water filter and heat it.
Boil till up to 1 string level (1 Kambi Patham).
Sprinkle the flour on the jaggery syrup and keep mixing.
Add crushed cardamom. Discard the skin.
Mix all the flour gradually.
Keep stirring, simmer the stove.
Cook till the water is absorbed. say 5 to 10 minutes.
See to that it dous not get caramelised or burnt.
When it is done add ghee or dalda.
Keep it in a container and tie a cloth covering it. Do not cover with a lid.
The next day make the athirasams.
Heat ghee or vanaspathi in a kadai.
Rub your palm in fat (ghee or vanaspathi).
On a plastic sheet apply fat.
Take a lemon sized ball keep it on the sheet and press with the tip of the fingers.
Drop the athirasam in hot fat cook on one side after a minute turn it on the other side and cook for half minute.
Drain and take it out.
Note: When hot you may feel the inner content little uncooked but when cooled the texture will be changed.
Take it out when it turns brown. If the jaggery you added is a bit more than the measure it may not retain the shape, or it may not be cooked well, in such cases try adding a little flour. But this may not be more successful in extreme cases. Even when the flour is over cooked or undercooked things may go wrong. So try in small quantities than that i have mentioned.
- Raw rice - 4 cup
- Jaggery - 4 cups
- Water - 2 cups
- Vanaspathi or Ghee - 4 tb sp tp 1/2 cup
- Cardamom - 4 pods
Method.
Soak the rice for 1 hour. Drain till its 3/4th dry. Run it in a blender. Sieve it. Sive 1/4th of the flour coarsely.
Disslovle the jaggery in two cups water filter and heat it.
Boil till up to 1 string level (1 Kambi Patham).
Sprinkle the flour on the jaggery syrup and keep mixing.
Add crushed cardamom. Discard the skin.
Mix all the flour gradually.
Keep stirring, simmer the stove.
Cook till the water is absorbed. say 5 to 10 minutes.
See to that it dous not get caramelised or burnt.
When it is done add ghee or dalda.
Keep it in a container and tie a cloth covering it. Do not cover with a lid.
The next day make the athirasams.
Heat ghee or vanaspathi in a kadai.
Rub your palm in fat (ghee or vanaspathi).
On a plastic sheet apply fat.
Take a lemon sized ball keep it on the sheet and press with the tip of the fingers.
Drop the athirasam in hot fat cook on one side after a minute turn it on the other side and cook for half minute.
Drain and take it out.
Note: When hot you may feel the inner content little uncooked but when cooled the texture will be changed.
Take it out when it turns brown. If the jaggery you added is a bit more than the measure it may not retain the shape, or it may not be cooked well, in such cases try adding a little flour. But this may not be more successful in extreme cases. Even when the flour is over cooked or undercooked things may go wrong. So try in small quantities than that i have mentioned.
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