Wash and soak the rice in water for an hour. Drain the water and spread it over a cotton cloth, dry the rice in shade.

Grind into coarse powder and add Cardamom powder. Sieve it in a bowl and add jaggery to the rice powder. Mix well and let the dough stay for 6-7 hours or even a day. Don't add water, the moisture in jaggery is sufficient to form a dough consistency.

Grease your hands with oil, fold the dough and make small balls.

Take a banana leaf or a plastic cover and grease it with oil. Flatten the ball with your hands. See the Image.

Heat oil in a pan. Then take the flattened dough in your hands from the plastic cover and gently slip it into the oil.

Deep fry both sides until brown. Maintain medium flame otherwise over heat will quickly turn the dough brown, leaving uncooked inside.

Press the adhirasam between two slotted ladles to remove excess oil. Then keep it on a paper towel to drain remaining oil. Repeat the process for the rest of the dough.

You can store the Adhirasam in a air tight container for a week. The dough can be refrigerated and used after a week to make fresh Adhirasam. Enjoy the traditional sweet!