Athirasam

Ingredients :
Rice - 3 cup
Jaggery - 1and 1/4 cup
Cardamom - 3
Dry ginger - small piece
Water-  little more than 1/4 cup
Oil for frying

Method:
1. Soak rice for 2 hours and let it dry little. It shouldn't be completely dry but not soggy.
    You should feel the wetness when you touch it.
2. Grind it and sieve it and the flour should also not be dry. So as soon as u sieve it press the flour
    and close it so that it doesn't dry. Do this just before you make the jaggery syrup.
3. Add water and jaggery in a pan.
4. Let it boil in medium flame until it comes to a soft ball stage.
5. To check soft ball, pour a drop in a plate with water and it shouldn't mix with water, instead it should settle as ball in the bottom.
6. Switch off the stove and add rice flour little by little. Also add cardamom powder and dry ginger powder.
7. Make a soft dough (little loose too) because the dough will become further tight.
8. Now take a pan with oil for deep frying.
9. Take a small ball and press like a flat circle on a plastic paper.
10. Put this in hot oil and it should bulge like a poori in hot oil.
11. Cook one at a time in oil.
12. Turn it around and cook for few minutes.
13. Take it out and have two small plates ready.
14. Put this in between two plates and squeeze excess oil and put it on tissue.
15. Once it is cool, store it in a container.

Enjoy cooking and tasting.

Note :
You might not need all the rice flour. It's always better to have extra.
You can  dry fry the excess flour and store it in a container for  later use.
You can make idiyappam,, rice kozhukatai with the flour.
If the dough is very soft and  you dont have enough rice flour let it rest for sometime until it tightens.
It can rest for few days too.