ingredients
Raw rice 750 gms
jaggery (preferrably ask for paagu vellam) 500 gms.
khus khus 2 tsp.
elaichi powder 1 tsp.
ghee 3 tsp.
Soak the rice for 2 hrs. Dry in the shade on a cloth for 10mts. Powder the rice in the mixie. note. see to it that the rice is still wet or else your will not get a fine powder.
Powder the jaggery and put it in a thick bottomed kadai. Pour half a glass water and boil it. Once it is melted filter and remove the sand. Bring it to a boil again. After 10 mts you will get a nice aroma.
When the syrup start thickening, take some water in a cup and add a little bit of the syrup. Try to remove the jaggery syrup in the water with your fingers. You shouls be able to take it ,but it should feel like a blob of jam that is it you should not roll it with your fingers, just feel it. At this stage simmer the stove and add the rice flour slowly . In the end add the ghee,khus khus and transfer to a dabba. Your batter is ready and you can make athirasam the next day.