Wash raw rice well and soak it in water for 4–5 hours. Drain completely and spread on a clean cloth. Let it dry slightly but not fully.

Grind the soaked rice into a fine powder using a mixer. Sieve the flour to remove coarse particles. Keep the flour soft and smooth.

Heat jaggery with water in a pan. Stir until it melts completely. Filter to remove impurities and make a clean syrup.

Slowly pour jaggery syrup into rice flour. Mix gently to form a soft dough. Add cardamom and dry ginger powder for flavor.

Cover the dough and let it rest for 6–8 hours. This fermentation helps develop soft texture and traditional taste.

Take small portions of dough. Flatten them into round discs using greased hands or banana leaf for traditional shaping.

Heat oil in a deep frying pan on medium flame. Make sure the oil is hot but not smoking before frying.

Slide shaped dough gently into hot oil. Fry on low flame until golden brown on both sides. Turn carefully for even cooking.

Remove adhirasam from oil using a ladle. Place them on a plate lined with paper to absorb extra oil.

Let them cool slightly before serving. They become soft inside and slightly crisp outside after resting for a few minutes.