ANNARASAM🔗

Ingredients

Soak rice in water for two days. Remove the water and spread it in a cloth and dry it. Pound it well in a pounder. Mix brown sugar and ghee and pound it well again. Heat the ghee 20 palam in a pan. Add cardamom powder in the pounded flour and knead well. Take a lemon sized ball from the flour and spread it in palm sized banana leaf smeared with ghee. Fry it in the boiling ghee. After removing from fire tap both sides of the annarasam in the cleaned poppy seeds.

Some may tap the poppy seeds on the annarasam before frying it in ghee. Then some poppy seeds may fall into the ghee and become blackened. This may ruin the ghee. So it is best to fry the annarasam and then tap the poppy seeds on top of it.

Soak ½ padi rice and clean it. Dry it in the shade and grind it to a flour. Fry until golden brown. Fry rice, urad dhal separately until slightly brown, mix and grind it in a stone grinder. Mix it with the rice flour prepared above.

Fry separately copra or grated coconut, crushed sesame seeds and mix this with the flour above. Boil ½ padi water in a vessel. Put jaggery into it. When this boils add the flour and mix well. Set aside in a tray. Put cardamom powder in the tray and mix well. Take a gooseberry sized ball from it and fry it in 20 palam hot ghee. Fry 10 balls at a time. Instead of ghee you can use pure sesame oil also.