Adhirasam

Method

Heat 30ml ghee in a heavy-bottomed pan and roast the rice flour over medium heat for 5-7 minutes, stirring constantly until golden and fragrant, then set aside to cool. In the same pan, heat the remaining ghee and lightly roast the cashew nuts and raisins until golden, then add the grated jaggery, crushed cardamom, ginger and salt, stirring until the jaggery melts completely. Combine the roasted rice flour with the jaggery mixture and add water gradually to form a soft, pliable dough that holds together without crumbling. Divide the dough into 12 equal portions and shape each into a smooth ball, then gently flatten slightly. Heat the groundnut oil to 170°C and carefully slide the adhirasam into the oil in small batches, frying for 2-3 minutes per side until deep golden brown and crispy. Remove with a slotted spoon and drain on absorbent paper. Serve warm or at room temperature, storing in an airtight container for up to a week.