Wash and soak raw rice for half an hour and drain excess water. Place the raw rice above a muslin cloth so that the excess moisture is absorbed.
When the extra moisture is gone and when the rice is still wet grind the raw rice in two lots along with cardamom. The texture should be like that of fine rava/semolina. Sieve the mixture in strainer two times so that the lumps are removed.
Now make a syrup of 1/2 cup jaggery and 1/4 cup water strain it and boil till it reaches soft ball consistency
Now carefully add the jaggery syrup little by little inside the powdered raw rice and make dough out of it.
Let this dough rest for at least 12 hours or overnight. Just cover the vessel and leave it.
Next day apply some ghee to mixture and again knead it till its soft. Now grease your hands pinch out small balls and place it between your palms and press it gently to get a round shape.It should be neither too thick nor too thin. If its thick it wont cook from inside and if its thin it will be hard.
Now fry it in hot oil. A perfect adhirasam will fluff up like a puri.
Let it be golden brown from both sides and gently press it with another laddle. Let it cool and store it in air tight container.