Adhirasam

Adhirasam is a sweet snack made with raw rice and jaggery and fried in oil. The dough has to be fermented for 5-7 days before frying. I used to love this during childhood days and my grandmother used to make them. Got the recipe from here. Made slight changes to the original recipe.
Ingredients:

• Raw Rice/ Pachari- 2 cups
• Jaggery- 1/2 - 3/4 cup
• Cardamom seeds- 1/2 tsp powdered
• Ghee- 1+2 tbsp
• Oil- to deep fry

Method:

• Wash and soak the rice for one hour.
• Drain the water and dry it on a dry cloth by spreading it.
• Blend the grain to a powder. Remember to leave it like the semolina consistency.
• Add 1/4 cup water to the jaggery and boil it. Starin to remove the impurity and boil till one string consistency.
• Mix the jaggery syrup to the flour and mix with a wooden spoon. 
• Add one tablespoon ghee and knead.
• Keep aside in a clay or ceramic pot covered and tied with a cloth for 5-7 days in the sun and keep it in the evening.
• When its ready to fry heat oil in a kadai.
• Mix the cardamom powder to the dough and give a good knead.
• Apply ghee on a banana leaf or plastic sheet and pinch a small portion of the dough.
• Make it into a ball between the palm of you hands and flatten it out on the greased surface.
• Make a hole in the middle and when the oil is hot put them in oil and fry on both sides.
• When its brown and ready squeeze the oil out with the help of another slotted spoon and lay them on kitchen towels.
• Allow to cool down completely before storing for one week in a dry container.