Soak raw rice for 15 minutes and then drain the water completely.
Don't make the rice dry. Moisture should be there.
Grind the rice in batches in a mixer to a fine powder. (Not too fine like store bought rice flour, it has to be slightly on the coarse side)
In the final batch, grind the rice along with the elachi / cardamom
Sieve the grounded rice. Keep the flour pressed and covered to keep the moisture content.
Add the jaggery in a vessel, sprinkle some water and boil it.
Jaggery will get dissolved in a few minutes. Boil it until it reaches one string consistency.
To check it, just pour one drop of sugar syrup in a glass of water, if it does not dissolve, then the syrup reached the correct consistency. The consistency is more important while making the adhirasams.
Filter the jaggery syrup and pour it over the sieved rice flour.
Mix it gently using a ladle or spatula.
When you mix continuously, the jaggery syrup will get nicely blend with the rice flour and forms like a smooth dough. Transfer it to an airtight container and keep it aside.
Initially the dough will be sticky and gooey but when you set it for 12 - 24 hours, the dough will become thick.
It is best to make adhirasams after keeping the dough for 12 hrs at least at room temperature. It stays good even for 4 - 5 days if refrigerated.
After 12 hours, divide it into equal sized balls. If the dough is too dry then you can sprinkle some water. The dough has to be loose, otherwise adhirasams will be hard and chewy.
Heat oil in a vessel for deep frying.
Apply some oil in a ziploc or any other clean plastic cover and also in your hands. Take one ball, press it gently and form a circle. Don't make it too thin as it will make the adhirasam crispy.
Put a hole in the center to make sure the center part is also cooked properly.
Drop it in the heated oil. The flame should be kept on medium. You have to deep fry the adhirasams one by one.
Once it rises up, immediately flip it and cook. Once it reaches the golden brown color, drain it from the oil
Repeat the process for the rest of the dough
Drain the excess oil on a paper towel and let it cool down.
Once cooled, store it in an airtight container