Wishing all the readers a blessed Ramadan :)
This is a Sri lankan fried sweetmeat called athiraha or athirasa.
1 tbsp semolina (rava, suji)
1/2 cup kithul treacle *
1 cup rice flour
1 cup water
oil to fry
Roast the semolina till it turns golden brown and leave aside.
Mix treacle with salt and heat it on high heat and when it boils remove from heat. Stir rice flour and semolina into the treacle and make a smooth paste. Put the mixture in a plate and cool to room temperature.
Add 1 cup of water on the same pan the treacle was heated and heat the water till it is warm. Cool the water completely before using it to knead the cooled flour mixture. Add the water as needed to soften the mixture to form balls. This will make about 15 balls flatten with hands a little and keep aside to fry.
Deep fry on medium heat until golden brown on the outside making sure the athiraha is not getting dark fast. Drain the sweets on absorbent paper.
Cool to room temperature and serve. Can be stored for 2 weeks in an air tight container at room temperature.
* Kithul treacle can be found in Sri lankan grocery stores or jaggery can be substituted. Melt the jaggery with a little bit of water.