Adhirasam

Steps

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1. 1
   Wash the rice thoroughly and drain completely.
   ≈0:09
2. 2
   Sun-dry the rice until completely dry with no residual moisture.
   ≈0:50
3. 3
   Grind the dried rice into fine powder and sift it.
   ≈2:23
4. 4
   Soften the jaggery and mix it with the rice flour, adding ground cardamom for flavor.
   ≈2:33
5. 5
   Gradually add water to the mixture and knead it into a crumbly, moist dough.
   ≈4:40
6. 6
   Use your fingers or a food processor to rub the mixture until it resembles uniform crumbs.
   ≈5:50
7. 7
   Press the crumbly mixture firmly in your palm to shape into solid balls.
   ≈6:50
8. 8
   Heat oil to medium temperature (around 150-160°C) and gently lower the formed balls into the hot oil.
   ≈7:44
9. 9
   Fry on low-medium heat, turning occasionally, until golden brown throughout. Avoid high heat to prevent the outside from burning while the inside remains raw.
   ≈8:35
10. 10
    Remove the cooked adhirasam with a slotted spoon and drain on paper towels to cool.
    ≈10:00