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Adhirasam is a treasured Indian confection that brings sweetness and joy to every celebration. This traditional dessert is lovingly prepared for family festivals, religious occasions, and special moments.
In a saucepan, combine jaggery and water over medium heat. Stir until jaggery dissolves completely. Strain to remove impurities, then return to pot and simmer on low until it reaches a thick syrup consistency (soft ball stage).
Turn off heat, then gradually add rice flour to the syrup while stirring continuously. Mix without lumps using a wooden spatula. Add cardamom powder and ghee, blending until you get a sticky dough.
Cover dough with a clean cloth and rest at room temperature for at least 2 hours. This allows moisture to distribute evenly, preventing cracks in the adhirasam.
Divide rested dough into small lemon-sized balls. Grease parchment or a banana leaf with ghee and flatten each ball gently with your fingers into a disc, about 1/4-inch thick.
Heat oil in a deep pan over medium–low heat until a small piece of dough sizzles gently (oil should not smoke). Fry one to two discs at a time; press gently with a slotted spoon while frying to encourage puffing. Flip when the bottom turns deep golden, cook both sides evenly, and drain on paper towels.
