athirasam

Soak Raw Rice in
water for 3 hours.
Dry partially. Should still be slightly wet. Grind into fine powder
using mixer-grinder. It is better to give it in flour mills which has
wet grinding facility so the flour will be in correct consistency.
Sieve it so that you get the fine powder alone. The powder should be
still slightly wet. Keep aside.
Take jaggery (half a kg for 1 kg of rice), pour just enough water
and boil to make "Paagu". Before it comes to boil, filter it so
that stones if any are disposed off.
Boil again after filtering. Stir frequently.
To test whether it has come to the right form, take a teaspoon of the
boiling jaggery and drip into cold water in a glass. If it forms a candy
mass then the Paagu is ready (Kambi Padam). Else continue boiling.
When the Paagu is ready, mix powdered Cardamom (ealakkai)
to the jaggery gravy. Mix it with the powdered rice to form a thick
dough. Allow to stand overnight.
Heat oil in frying pan. Pat the dough in your palm into discs and deep fry in oil.
Cool and it is ready to serve.

You must cool the jaggery gravy(Paagu) very well,before mixing it
with the rice flour. Otherwise it will become a lump.
The powder should be still slightly wet. Keep aside.
Take jaggery (half a kg for 1 kg of rice), pour just enough water and boil
to make "Paagu". Before it comes to boil, filter it so that stones if any are disposed off.
Boil again after filtering. Stir frequently.
To test whether it has come to the right form, take a teaspoon of the boiling jaggery and drip into cold water in a glass. If it forms a candy mass then the Paagu is ready (Kambi Padam). Else continue boiling.
Ingredients
Raw rice - 3 cups
Jaggery - 1 1/2 cup
Water - 1/2 cup
Cardamom powder - 1 teaspoon
Oil for deep frying