Athirasam

Wash and soak raw rice for atleast 2 hours

Drain the water completely and spread it on a cloth. Wait until the cloth absorbs excess water.

Dry grind the rice along with cardamom

To make sugar syrup: Powder the jaggery and boil it with 1/2 cup water until you get soft ball consistency (pour a tsp of jaggery syrup into a cup of water. It shouldnt dissolve in water. You should be able to collect it and make a soft ball out of it). No need to get 1 string consistency.

Switch off the flame. Add rice flour to the syrup little by little and stir it continuously. Dough is ready

Keep it at room temperature for atleast 2 days. (Can be kept at room temperature for 2 to 5 days)

After 2-5 days, Heat oil in a pan for deep frying. Divide the dough into small lemon sized balls.

Take a piece of plastic wrap or ziplock, grease with oil. Grease your hand with oil too. flatten the ball by pressing with hand. Not too thin, not too thick. Make a hole in the center. Carefully drop it in oil. Fry both the sides in medium flame until it turns golden brown. Do it one by one

You can make 25 to 30 athirasams with this quantity.

Enjoy eating!