Athirasam

Ingredients Raw rice - 3 cups Jaggery - 1 1/2 cup Water - 1/2 cup Cardamom powder - 1 teaspoon Oil for deep frying Directions 1. Soak the raw rice for atleast three hours in water. Allow it to dry. It should be partially wet. 2. Grind it in a mixer-grinder and sieve it to get a fine powder. The powder should be slightly wet. Keep it aside. 3. Powder the jaggery. Heat the water in a saucepan and add the jaggery to it. Simmer until syrup is formed. 4. Filter to remove the stones. After filtering bring it to a boil again until softball consistency (drop a small amount of jaggery in cold water, it should form a soft, flexible mass) is reached. 5. When the jaggery syrup is ready, mix in the cardamom powder. Mix the syrup with the powdered rice flour to form smooth dough. 6. Keep the dough aside for atleast an hour. 7. Heat oil in a heavy-bottomed vessel. Apply oil in a plastic sheet and also in your fingers. 8. Take a small amount of dough and flatten in out into small discs. 9. It should be thinner than that of vada and thicker than that of chapathi. A hole can be made in the center so that it cooks evenly. 10. Deep fry in the oil until it turns crispy and deep golden brown.