Thinai Adhirasam (Millet Rice Cake)

Steps

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1. 1
   Measure out about 500g of millet grains. To enhance flavor, mix the millet with a small amount of regular rice.
   ▶ ≈0:32
2. 2
   Spread the mixed grains on a clean white cloth and sun-dry for about 5 days until completely dry.
   ▶ ≈0:38
3. 3
   Check that the grains are completely dry by touching them with your fingertip—they should not feel moist.
   ▶ ≈1:37
4. 4
   Grind the dried grains in a mill until fine. Cover and let it rest briefly before grinding.
   ▶ ≈2:12
5. 5
   Measure 500g of jaggery and place it in a pan on high heat to melt and thicken into a syrup.
   ▶ ≈2:50
6. 6
   Continue heating the jaggery until it reaches a thick, sticky consistency at the proper syrup stage.
   ▶ ≈3:32
7. 7
   Add all the ground millet flour to the hot jaggery syrup and mix well.
   ▶ ≈5:15
8. 8
   Transfer the mixed dough to a container and let it rest for one full day to set.
   ▶ ≈5:46
9. 9
   Take portions of the rested dough and shape them by hand into balls or slightly flattened round shapes.
   ▶ ≈6:11
10. 10
    Heat oil in a deep pan until hot. Deep-fry the shaped cakes until golden brown. Do not turn off the heat immediately after frying, as this allows excess oil to be absorbed and the cakes may fall apart.
    ▶ ≈6:55
11. 11
    Once both sides are golden brown, carefully remove from the oil and place on paper towels to cool.
    ▶ ≈7:24