Adhirasam

Ingredients
Rice flour two cups
Vellam or jaggery one cup
till and elaichi powder for flavour
And oil for frying

Method
First make the vellam into a pahu
Thakkali pahu will be correct for this
That is when you put the pahu in water for testing it will come like a kutty tomato
For this pahu is very important

When the jaggery is ready add the rice flour little by little
Make sure no lumps are formed while doing this
Add a table spoon of ghee to the mavu and elaichi and till also and
keep it for twenty-four hours

After that put the kadai in the stove and put the oil and when it is
hot you can start putting the adhirasams one by one
Don't keep too much oil for frying

This should be done in a very slow flame and it will come nicely when we make it one at a time

After taking it from the oil we should drain the oil from the
adhirasam by pressing it with the karandi

Keep it between two big serving spoons and if you press it slowly you can take out the extra oil from it
Then keep it in a paper and it will absord all the extra oil

And now the adhirasams are ready
This will last for ten days if stored properly

Some tips
Use some plastic sheets like our milk cover for making the adhirasams
Keep two sheets
Put one small ball of mavu a lemon size one and covering it with the other sheet give it a small press
And after taking the second sheet you can put the adhirasams for
frying

you can master this only by trying it
The first time may not come very good
But if you follow all these rules you can get good results

Glossary
Pahu is jaggery syrup
karandi is big spoons flat ones like the one we will use for dosai or even the rice spoons will be ok

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