Adhirasam is a sweet that is from Tamil Nadu; it is made on religious occasions and is also offered in temples. Though somewhat similar to the Vadai, a true Adhirasam preparation takes many days and the cooked product has a reasonably long shelf life. Rice is soaked in water for a few hours and taken out, spread over cloth and left to dry in the sun. When the moisture is three quarters evaporated, the rice is ground into a powder and the dough is prepared by adding jaggery dissolved in hot water and cardamom. This sticky dough is transferred to an earthen pot, covered with a cloth and left for a few days. When the dough is ready, small quantities are taken out, rolled into balls, flattened and deep fried in oil or ghee. Main Ingredients: Rice flour, jaggery, cardamom.
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