Soak the rice in water for an hour. Drain the water in and just keep it in a vessel which has holes or in a big sieve.

Do not spread the rice. Just allow the water to drain and le the rice has moisture content.

Make it into a powder in the mixie. Sieve this and keep it aside. The maavu will slightly have moisture content.

Cover the flour and keep.

Add jaggery in a pan and melt the jaggery and filter the impurities if any.

Allow this to boil till it comes to the soft ball consistency.

This is very important, if the paagu will be hard then the adirasams will be hard.

If the soft ball doesn’t come this will get dissolved while putting in oil.

By putting the jaggery syrup in water it should come like a collective mass and form a soft ball. This is the right consistency.

Add this syrup to the rice flour which we made. Add cardamom powder and sesame seeds. No need to roast the sesame seeds.

Mix it well. If it is little not firm it is ok. After 12 hours it will be perfect.

Keep it covered and let it rest for 12 hours. No need to keep in fridge. Let it be in room temperature. After that take this and make it into equal sized balls.

Take one ball and in a ghee greased zip lock place this and flatten this with your hands. Do not flatten too thin.

Take this out carefully and put in hot oil. Keep the flame low. the adirasams will cook very fast.

So keep on low.

Fry on both sides till golden brown and when done with the help of 2 ladles flatten the adhirasam and remove the excess oil. The adirasam may fluff up while frying. No need to worry, by doing like this it will be flattened.

Drain in a kitchen towel.

Repeat this for the excess dough.

Soft adirasams are ready.