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Adhirasam & Deepavali Marundhu / Lehiyam
 Adhirasam Ingredients 650 g raw rice 750 ml water 700 g jaggery 5 g cardamom powder 700 g ghee for frying 50 g poppy seeds ( khus khus ) Method Soak the rice in water for 2 hours. Drain and dry in sun and make a fine powder. Roast the khus khus in kadai / frying pan, till they start to crackle. Boil water, add jaggery and make a syrup of honey like consistency. Add the rice flour, roasted khus khus and cardamom powder and mix well. Remove the mixture from heat and make small round patties. Heat ghee and deep fry the patties. Drain and cool. Serve at room temperature. Recipe, Photo credit & Thanks - Chef Sudarsan & Times Of India, Chennai Deepavali Marundu ( To be eaten first thing in the morning ) Ingredients 1 cup omam ( ajwain ) 15 small twigs of khanda thipli 1/2 cup coriander powder 1/2 cup jeera ( cumin ) powder 1/2 cup pepper powder 1 small piece of chukku ( dried ginger ) 4 cardamoms A little maze, nutmeg and few badam ( almonds ) and cloves 1 1/2 cups jaggery 1 tablespoon ghee Method For the powder: Roast lightly the omam, khanda thipli, chukku, cardamom, nutmeg, maze, almond and cloves. Grind into a fine powder and mix with coriander powder, jeera powder and pepepr powder. Final preparation: Make a syrup with the jaggery and filter to remove the dirt ( that?s very important ). Then, on a low heat, add the powder and mix well to ensure it is lump free. As the color changes to black add ghee and remove from the heat. Tips : The skin of the chukku ( dried ginger ) should be removed as it is considered poisonous. The final product not be stored in a metal container as some of the herbs react to metal. Porcelain or glass is preferred . Recipe Credit & Thanks - Mrs Revathy Sankaran, Lakshmi Baliga & The Hindu, Chennai  related searches : Adhirasam
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