First the rice is soaked in water and dried in shade and ground into a fine powder and need to sieve well, when the rice is 3/4th dried and retains some moisture at once we need to prepare for adhirasam. Take correct quantities of rice flour and jaggery. 500 gms raw rice, 300 - 320 gms jaggery

Add jaggery in a vessel to melt and add 1/2 glass water

Once the jaggery dissolves strain and transfer to another vessel to make syrup consistency

Mix well to avoid burning at the bottom.

Add 1/2 tsp cardamom powder, 1/4 th tsp dry ginger powder/sukku

Heat in low to medium flame and check the consistency again and again as we should not miss the consistency

It took around 10-12 mins to get the consistency, Now check the consistency again, it has become thick but could not take in hands, boil for few mins

Now you can able to take the syrup in hands, this is the right consistency

Now start adding rice flour little by little and mix well

After adding all the flour combine well

Always keep in low flame and stir

It has combined well and do not heat too much

Switch off at this stage, check consistency

Immediately transfer to another vessel and cool down.

Next day take it out and let it comes to room temperature. check the consistency, you will feel little dry apply some ghee and knead a little

Take a small ball sized dough roll it in your palms

Apply ghee in the plantain leaf too, you can also use any sheet to make shapes

Place the ball on the leaf and flatten gently with your palms

Similarly make other athirasam into shape

Make medium sized rounds and little thick

Meanwhile preheat oil in a kadai, after it comes to a proper temperatur keep in medium flame

And then drop them gently in oil

Once the dropped adhirasam comes up turn sides and cook, once it turns to gloden color remove

While removing from oil use 2 laddle, one to take and one to press the excess oil from the adhirasam

Pressing the adhirasam to remove excess oil is very important

Once done keep it on a tissue paper to drain excess oil, Do not over cook adhirasam, once it floats up turn sides and once it changes color remove from oil

Yummy adhirasam is ready now. It will be crispy first later it turns soft when it is room temperature

After an hour remove the paper, cover the container.

Yummy adhirasam is ready !!! Try this Diwali !!!