Athirasam

Ingredients
Raw rice : 1 cup (Jasmine rice, Pacha arisi)
Jaggery (Vellam) : 1/2 cup
Water : 1/4 cup
Ghee : 1 tsp
Cardamom : 2

To make Athirasam flour

• Soak the rice for 4 hours 
• Then make it dry by spreading the rice in cloth

• Grind it in the mixi
• Filter the grinded flour using flour mesh( challadai)

To make jaggery mix

• Heat the water in container or vessel.
• Mix the powdered jaggery in hot water.

• Stir it until it is proper proportionate. The proportionate can be checked using below method.
• To find the jaggery mix is ready take 2 tsp water in plate.
• Take one drop of hot jaggery mix and add in to the water 
• If the drop becomes as soft ball and does not mix with water, then the jaggery mix is ready.

To make athirasam

• Cook in low heat.
• Once the jaggery mix is ready, the rice flour should be added little at a time and mix it while adding.
• After all the rice flour is added mix it well for 5 minutes and then switch it off
• Without changing the mix to another vessel, apply ghee on the surface of the mix and close it with a cloth for the heat to escape without water-vapour.
• Leave it in the vessel for a day with cloth covered.

Next day

• Heat the oil in a pan.
• Take the mix as a small round ball (like the ball for Chappathi). Flat the ball with hand.
• Fry it in the oil at low-medium heat, by turning both the sides.
• Take out the athirasam after it turns to brown.